Two-Serving Banana Cake With Chocolate-Peanut Butter Frosting

• For the cake:
• 1 large ripe banana
• 6 tablespoons granulated sugar
• 1 large egg
• 2 tablespoons neutral oil (or coconut oil)
• 3/4 teaspoon vanilla extract
• 1/4 cup sour cream
• 3/4 cup all-purpose flour
• 1/4 teaspoon cinnamon
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• For the frosting:
• 1 1/2 tablespoons unsalted butter, at room temperature
• 2 tablespoons peanut butter
• 1 1/2 tablespoons dark cocoa powder
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• A few splashes of milk, as needed

1. Preheat the oven to 375u0b0 F and line a 9- by 5-inch bread loaf pan with parchment paper. (I use parchment paper to line all of the pan, with some extra paper on the edges to use as handles to lift out the dessert.)
2. In a medium-size bowl, smash the banana very well until almost no lumps remain.
3. Next, stir in the sugar, egg, oil, and vanilla extract. Stir very well until blended. Add the sour cream and stir until evenly incorporated.
4. In a separate small bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. Add the dry ingredients to the bowl of wet ingredients and stir until combined.
5. Pour the batter into the loaf pan and bake for 28 to 32 minutes, or until a toothpick comes out mostly clean, with a few moist crumbs clinging to it. Let the cake cool on a wire rack
6. Meanwhile, beat together all of the frosting ingredients until light and fluffy, adding milk as needed to make a smooth, spreadable consistency.
7. Frost the cake with the chocolate peanut butter frosting and serve sliced in half, for two large pieces of banana cake.

cake, banana, granulated sugar, egg, neutral oil, vanilla, sour cream, flour, cinnamon, salt, baking soda, baking powder, unsalted butter, peanut butter, cocoa, sugar, vanilla, milk

Taken from food52.com/recipes/67750-two-serving-banana-cake-with-chocolate-peanut-butter-frosting (may not work)