Banana cake with chocolate frosting - affogato - pumpkin spice zucchini bread

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking soda
• 1 pinch salt
• 1/2 cup unsalted butter
• 1 cup white sugar
• 3/4 cup light brown sugar
• 2 eggs
• 4 ripe bananas, mashed
• 2/3 cup buttermilk
• 1/2 cup chopped walnuts
• 1/2 cup butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

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Preparation

• Preheat oven to 350 degrees F. Grease and flour 2 - 8 inch round pans.
• In a small bowl, whisk together flour, baking soda and salt; set aside. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy.
• Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts.
• Pour batter into the prepared pans. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.
  
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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