Ingredients:
5 ripe bananas
1.5 c organic sugar
1 stick butter, room temperature
¼ c olive oil
3 eggs
2 tsp vanilla extract
3 c King Arthur All Purpose Flour
¼ tsp salt
1 ½ tsp baking soda
1 ½ c buttermilk
2 tsp lemon juice
For the icing:
1 stick butter, room temperature
½ c Lily’s Chocolate Chips, melted
1 tbsp buttermilk
1 tsp vanilla
¼ c cocoa powder
1 c powdered sugar
Directions:
- Preheat oven to 275. Grease and flour 9×13 inch pan, set aside.
- Mash bananas in a small bowl with a fork and add lemon juice; set aside. In a separate bowl, mic flour, salt and baking soda.
- In a large bowl or stand mixer, cream 1 stick butter, olive oil and sugar until light and fluffy. Add vanilla and eggs 1 at a time and beat until smooth.
- Alternately add flour mixture and buttermilk until gone. Stir in bananas.
- Pour batter into prepared pan and bake in the oven for 1 hour or until a toothpick comes out clean from the center.
- Remove cake and immediately place into freezer for 45 minutes.
For the icing:
- In a large bowl or stand mixer beat 1 stick of butter until smooth. Melt chocolate chips; microwave in 30 second increments, be careful not to overheat. Pour into butter and mix until smooth and combined.
- Add vanilla, cocoa powder and powdered sugar. Mixture might look thick.
- Add in buttermilk and beat until smooth and fluffy.
- Spread on cooled cake and add sprinkles for fun! (optional)
