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1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1–1/2 cups mashed ripe bananas (about 3 medium)
1–1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
⅔ cup butter, softened
3 cups powdered sugar, sifted, add more depending on personal preference
1 teaspoon vanilla
2 Tablespoons whipping cream, add more or less depending on personal preference. You can also use milk instead.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in the bananas. In a separate bowl, with a whisk or using a sifter, combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well.
Divide batter in half. Using a sifter to ensure there won’t be any lumps, add cocoa to half; spread chocolate batter into a greased 13-in. x 9-in. baking pan. Spoon remaining batter on top and swirl with a knife.
Bake at 350° for 25 minutes or until the a toothpick inserted near the center comes out clean. Cool on a wire rack.
You can adjust the icing sugar and/or cream to suit your preference for consistency. This also makes a delicious icing to top sugar cookies.