my favorite banana cake, topped with scoops of yummy, rich icing that taste just like ice cream, but without the brain freezes or the dripping??
Banana Cake (baked in 6, 8, or 9-inch round pans)
One recipe Vanilla Buttercream Icing (divided into thirds)
1/4-1/2 cup frozen strawberries, defrosted
2 oz. unsweetened chocolate, melted
Chocolate for drizzling
Small Ice Cream or Dough Scoop
The Making and The Baking
one banana cake. The one I used for this cake is an 8"x3" round cake. You could also use two 8 or 9-inch round pans or two or three 6" round pans.
The cake will need to be completely cool before you start decorating. (This usually takes between one and three hours.)
tutorial on how to make the buttercream icing.
In short: combine the egg whites and sugar over a pot of simmering water, whisking constantly until they reach 160-degrees.
Whip the whites with a stand mixer until stiff peaks form.
Add vanilla and butter. Whip again until the icing comes to the right consistency. (Not too soupy.)
Add the strawberries to one part of the icing. Mix on high in the mixer until well-mixed.
This icing was very chocolate-y. If you aren't a huge fan of chocolate, I might cut down the chocolate to just 1-ounce. Although, I did use the super dark Ghirardelli chocolate, so that may be why as well.
The Assembling and Decorating
Another idea I had to decorate it, but didn't go with, was to do the icing in "rings" around the side, with a ring of chocolate icing, a ring of vanilla and a ring of strawberry, but then I decided I liked the "naked" side of the cake better.
Looks like a great, big ice cream sundae, doesn't it? But the bonus is... it won't melt!! (Until it gets into your mouth anyway.)
Click the Links Below to See:
My Recipe Index
Banana Cake Recipe
Rich Buttercream Icing Recipe
Banana Split Cupcakes Recipe
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