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Maple Olive Oil Banana Cake with Chocolate Avocado Frosting

Maple Olive Oil Banana Cake with Chocolate Avocado Frosting

Chelsea Colbath
A moist banana cake topped with silky smooth dark chocolate frosting that's great for snacking and celebrating!
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Servings 8

Ingredients
  

Cake

  • 3 very ripe bananas*
  • 1 egg
  • 1/3 cup olive oil
  • 1/3 cup maple syrup
  • 1/2 cup canned coconut milk**
  • 1 Tablespoon vanilla extract
  • 1 1/2 cups white whole wheat flour***
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting

  • 2 ounces of unsweetened baking chocolate substitute dark or semisweet chocolate for a slightly sweeter frosting
  • 1/2 cup canned coconut milk
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla
  • a pinch of salt
  • 1 very ripe avocado

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch round pan with nonstick spray.
  • 2. Peel bananas and put them into a large bowl, mashing them with either a fork or a potato masher. Add all wet ingredients (egg, oil, maple, milk, vanilla), and stir well to combine. Finally, add in all dry ingredients, and stir until just combined.
  • 3. Pour cake batter into the pan, and bake for 35-40 minutes, or until cake is cooked through. A toothpick inserted into the center should come out dry. Allow cake to cool to room temperature before adding frosting.
  • 4. While cake cools, make frosting. Place chocolate and coconut milk into a microwave safe bowl (I used a glass Pyrex measuring cup) and microwave in 30 second intervals until chocolate is melted. Alternately, you can do this on the stove over medium-low heat, stirring well. Add all remaining ingredients except avocado, and stir well. Transfer to the fridge to cool.
  • 5. When chocolate mixture is cool (at least room temperature, but preferably cold), transfer to the bowl of a stand mixer or food processor, add avocado, and whip until light and fluffy. Taste frosting, and add up to 1/4 cup more maple syrup or powdered cane sugar to increase the sweetness to your preferences.
  • 6. Top cake with frosting, and serve. Leftovers should be stored in the fridge, and keep well for at least 5 days.

Notes

*If your bananas are particularly small, use 4. Three average to large sized bananas should be plenty, otherwise.
**Full-fat canned coconut milk helps keep this cake extra moist. If you're looking for a substitute, I'd recommend whole milk or even light cream.
***White whole wheat flour has the same nutrition profile as whole wheat, but a more mild flavor. If you only have regular whole wheat, try using 1 cup of whole wheat and 1/2 cup of all-purpose. As written, this cake does not taste 'whole wheat'.