Made this cake this morning. I've made it before - it's a lovely moist chocolate cake, with just a hint of banana. The icing is just a plain white icing, nothing to fancy. The pan I put it in is a 10x14 (they call it a 9x13 but it's a bit bigger) and once the cake is baked it is quite full, hardly enough room for icing. My sister-in-law told me a trick she used to get the cake to be the same level all the way across. Take an old towel, wet it, ring out most of the water and wrap it around the cake pan in the oven. The towel has to be touching the cake pan all the way around or the cake won't be level.
BANANA CHOCOLATE CAKE
3/4 cup butter or margarine softened
1 3/4 cup granulated sugar
1 1/4 cups mashed banana (about 3 med bananas)
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
3/4 cup sour milk (see note)
Preheat oven to 350 degrees F. Cream butter with sugar and 1 ett together very well. Beat in second egg. Mix in banana and vanilla.
Mix flour, cocoa, baking powder, baking soda and salt together in small bowl.
Add flour mixture to butter mixture in 3 parts alternately with sour milk in 2 parts, beginning and ending with flour. Spread in 2 greased round 8 or 9 inch layer pans. Bake in oven until an inserted wooden pick comes out clean, about 40 minutes. Frost.
Note: to make sour milk, add milk to 1 tbsp. vinegar in measuring cup. Stir.