2 cups sugar
1/2 cup buttermilk or milk
1 3/4 cups all-purpose flour
1/2 cup canola, vegetable or safflower oil
3/4 cup Dutch-processed cocoa powder
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 tablespoon rum or 1/4 teaspoon rum extract, for the frosting
1 cup mashed ripe bananas (approximately 2 medium sized)
1-2 bananas, cut into 1/3-inch slices, for garnish
1 cup warm water
1/2 cup unsalted butter, softened, for the frosting
8 ounces cream cheese, softened, for the frosting
1 teaspoon vanilla extract, for the frosting
3 1/2 cups powdered sugar, for the frosting
Preheat oven to 350F. Grease a 9x13-inch baking pan and set aside. If desired, line pan with parchment paper to make cake removal even easier.
In large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
In another bowl or stand-up mixer, combine eggs, bananas, water, milk, oil and vanilla. Beat until fully combined.
In several additions, add the dry ingredients to the wet ingredients until fully combined.
Pour the batter into the prepared cake pan and bake for approximately 35 to 40 minutes, or until a toothpick or cake tester comes out clean. Let cake cool.
Combine all of the frosting ingredients in a mixer on medium speed until combined and smooth.
Cut cake into 1 1/2-inch squares and place one slice of banana on each.
Place frosting in piping bag or any size Ziploc bag and cut the tip off. Pipe a small dollop of frosting onto each banana slice and serve.