This month the Cake Slice Bakers baked up a Banana Cake with Chocolate frosting. I was really excited to try this out with all the raves reviews everyone was giving them. I decided I would make mine into cupcakes instead of a 9 inch layer cake. I brought them to work today to share and everyone loved them! I had one with and without frosting and they are actually really good both ways. So even if you don't love frosting, these are amazing! The cake is super moist and delicious with a great banana flavor.
Banana Cupcakes with Chocolate Frosting from Southern Cakes by Nancie McDermott
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar
3 eggs, beaten slightly
1 tsp vanilla
1/2 cup buttermilk
1 1/2 cups mashed ripe banana (about 3 bananas)
Chocolate Frosting:
1/2 cups butter
1/3 cup cocoa powder
1/3 cup evaporated milk or half and half
4 cups sifted confectioners sugar
1 tsp vanilla
To make the cake, heat the oven to 350F. Grease your 9 inch cake pans or line the cupcake pans with liners. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.
In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one at a time and then the vanilla. Beat well for 2 or 3 minutes, scraping down the bowl occasionally until you have smooth batter.
Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter evenly into cupcake liners.
Bake at 350 for 18-20 minutes until the cakes are golden brown, spring back when touched lightly in the center. 
Allow to cool in pan for a few minutes and then transfer to a cooling rack.
To make the frosting, combine butter, cocoa and evaporated milk (or half and half) in a medium sauce pan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark buttery mixture. Remove from heat and stir in the sifted confectioners' sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.
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Begin to pour the milk mixture slowly over the top of the pierced cake. Try to make sure to get the edges as well. It's OK if the mixture starts to puddle around the bottom of the platter, this will get absorbed too. You probably will not need all of the mixture. You can either toss what you don't use or save about a 1/2 cup to decorate the plates when serving. Leave the cake alone for at least 30 minutes to absorb all the milk. When you return it should all be gone and your are now ready to apply the whipped topping.
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