Banana Cake

• 4 medium ripe bananas
• 4 large eggs
• 3/4 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups chopped walnuts

For the Frosting

• 1 banana
• 2 tablespoons cocoa
• 3 cups confectioner's sugar, sifted
• splash of vanilla, optional

Directions

Grease and flour a deep cake pan. I used a 10 inch spring form pan, but any size pan with tall sides can be used. Mash the 4 bananas into a smooth puree. In a separate bowl, beat the eggs. Cream the butter and sugar together in the bowl of your electric mixer until light and fluffy. Beat in the eggs and then the bananas. Beat well, until smooth, about 2 minutes.

Mix together the flour, baking powder, salt and baking soda. Stir the flour mixture into the banana mixture. Add the chopped nuts and stir to combine. Pour the batter into the prepared pan and bake on the center rack of your oven for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes and remove the cake from the pan. Cool completely before frosting.

To make the frosting, puree the remaining banana until smooth. Place the butter and cocoa in a microwave safe bowl and heat until the butter melts. Pour the butter mixture into the banana puree. Add the confectioner's sugar in thirds, mixing well to a smooth consistency. Add a splash of vanilla, if desired. Let the frosting sit for a couple of minutes to thicken. Spread frosting on the cake.