Banana Cake with Chocolate Marshmallow Frosting

Teresa Ambra

Sensational banana cake with nuts, then topped with a chocolate marshmallow frosting to die for. This cake is garnished with sliced almonds and strawberries for a dramatic presentation. It is lovely and elegant for company, holiday baking or special occasions.

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Prep Time 45

Cook Time 30

Total Time 1 15

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 615 kcal

Equipment

2 large mixing bowls
1 electric mixer
2 wooden spoons
1 whisk
measuring cups
measuring spoons
1 nut chopper if your nuts are not pre-chopped
3 9-inch round layer cake pans
toothpicks to hold the cake together when assembling
1 plate to mash bananas on
1 fork to mash bananas

Ingredients

BANANA CAKE:

1/2 cup Crisco shortening no substitutes
1 1/2 cups granulated sugar
2 large eggs
2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
1/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt
3/4 cup sour milk or buttermilk
3 large ripe bananas mashed
1 cup walnuts chopped (measure after chopping)

CHOCOLATE MARSHMALLOW FROSTING:

1 1/2 lbs. powdered sugar
3/4 cup cocoa
1/4 tsp. salt
3 tsp. vanilla extract
1 to 1 1/4 cups 2% Milk to make a spreading consistency – I used about 18-20 tablespoonfuls (see directions below)
3/4 cup Crisco shortening no substitutes
3/4 cup marshmallow crème
1 cup almonds sliced, for garnish, if desired
4 strawberries for garnish, if desired

Instructions

BANANA CAKE:

Grease and flour 3 9”layer pans or 9x13” oblong pan.
Mash bananas on a plate with a fork; set aside.
Cream together shortening, sugar, and eggs in a mixing bowl with an electric mixer until fluffy.
Add bananas, buttermilk, baking soda, baking powder and salt and mix again with an electric mixer.
Stir in flour and walnuts with a wooden spoon and combine.
Pour into prepared pans and bake layer pans for 25-30 minutes at 350° or oblong pan 40-45 minutes, or until toothpick inserted in center comes out clean.
Cool completely before spreading with frosting.

CHOCOLATE MARSHMALLOW FROSTING:

Mix powdered sugar, cocoa and salt.
Add vanilla and a few tablespoonfuls of milk at a time to get just barely enough for spreading consistency.
I started with 4 tbsp., then I worked in 4 more tablespoonfuls, then another 4 tbsp. and finally another 4. Then I stopped ! (It will be hard to stir).
If you add TOO much milk you will thin the frosting too much and have to keep adding more powdered sugar to thicken it up. You will hardly be able to stir this but use enough milk to just moisten the dry ingredients.
Then add shortening and marshmallow crème and whisk ingredients to incorporate.
This will make the frosting of proper spreading consistency.
This is enough frosting for a generous amount of frosting on each layer, sides and top.
After frosting cake, sprinkle top of cake with sliced almonds and place whole strawberries on top.

Notes

NOTE: When placing the second and third layers of cake on top, secure each layer with about 6 toothpicks inserted about an inch from the edge around the cake and one in the center. Push the toothpicks down into the previous layer. This will prevent the top layers of the cake from slipping off the bottom layers!

Nutrition

Calories: 615kcalCarbohydrates: 91gProtein: 7gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 26mgSodium: 246mgPotassium: 326mgFiber: 4gSugar: 70gVitamin A: 90IUVitamin C: 4mgCalcium: 86mgIron: 2mg

Keyword almonds, bananas, cake, chocolate, chocolate dessert, dessert

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