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

6 servings
20 min
25 min
Very Easy


Number of serving: 6
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

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


  • 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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