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Banana Cake with Fudge Frosting

Banana Cake with Fudge Frosting
  • Prep 15 min
  • Total 1 hr 50 min
  • Servings 15
Homemade cake and frosting? It doesn't get any better!
Updated February 29, 2008
Make With
Make With
Gold Medal Flour

Ingredients

Banana Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup butter or margarine, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1 cup mashed bananas (about 2 large)

Fudge Frosting

  • 1 cup granulated sugar
  • 1/2 cup unsweetened baking cocoa
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 2 tablespoons light corn syrup
  • 1 to 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Steps

  • 1
    Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, baking soda, cinnamon and salt; set aside.
  • 2
    In large bowl, beat 1 cup sugar and 1 cup butter with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in eggs and 1 teaspoon vanilla. Gradually beat in flour mixture alternately with buttermilk until smooth. Stir in bananas. Pour into pan.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
  • 4
    Meanwhile, in 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in milk, 1/4 cup butter and the corn syrup. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally; remove from heat. Beat in powdered sugar and 1 teaspoom vanilla with spoon until smooth and spreadable. Spread Fudge Frosting on cooled cake.

  • You can tightly cover unfrosted or frosted cake and freeze up to 2 months.

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
155
Total Fat
17g
0%
Saturated Fat
10g
0%
Cholesterol
70mg
0%
Sodium
290mg
0%
Total Carbohydrate
55g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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