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



  1. Preheat oven to 275. Grease and flour 9×13 inch pan, set aside.
  2. 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.
  3. 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.
  4. Alternately add flour mixture and buttermilk until gone. Stir in bananas.
  5. Pour batter into prepared pan and bake in the oven for 1 hour or until a toothpick comes out clean from the center.
  6. Remove cake and immediately place into freezer for 45 minutes.

For the icing:

  1. 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.
  2. Add vanilla, cocoa powder and powdered sugar. Mixture might look thick.
  3. Add in buttermilk and beat until smooth and fluffy.
  4. Spread on cooled cake and add sprinkles for fun! (optional)