King Arthur's Banana Snacking Cake

Based on this recipe from King Arthur Baking.
Cream cheese needs to be at room temp.
The eggs and buttermilk should be close to room temp to prevent the melted butter from clumping.
Others have used the chocolate malt frosting on brownies, spice cake, etc.
You can substitute chocolate malt powder for the regular malt powder.

INGREDIENTS

Cake

8 Tbl (113g; one stick) unsalted butter
2/3 cup (142g) packed light brown sugar
2 tsp vanilla extract (If using dried vanilla made with dextrose, reduce sugar a bit)
2 large eggs
1/4 cup (57g) buttermilk
1 cup (227g) of very ripe bananas (about 2 bananas)
1 tsp baking soda
1/2 tsp salt
1-1/2 cups + 2 Tbl (195g) all-purpose flour

Frosting, can be made while cake is cooling.

4 Tbl (56g; 1/2 stick) unsalted butter, at room temperature
4 oz (113g) cream cheese, at room temperature
1-1/2 tsp vanilla
1/4 tsp salt
1-1/3 cups (151g) confectioners' sugar
1/4 cup (21g) Dutch-process cocoa
1/4 cup (35g) malted milk powder
(optional) Toasted walnuts
(optional) crushed malted milk balls, as a garnish

PREPARATION

1. Prepare an 8" square pan with nonstick spray/softened butter, then line it with two long pieces of parchment paper extending up and over opposite sides of the pan to create a sling.

2. Preheat oven to 350°F.

3. In a small bowl, combine the baking soda and salt. Set aside.

4. Melt the stick of butter for the cake portion and let sit until needed.

5. In a small bowl, mash the bananas and set aside.

To make the batter:

6. In a large bowl and drawing from the "cake" ingredients above, beat together the melted butter, brown sugar, and vanilla for 30 seconds.

7. Beat in the eggs and buttermilk, and then add the mashed banana.

8. Beat in the baking soda and salt mixture.

9. Use a spatula to gently fold in the flour for the cake, stirring just until the last streak disappears. (If adding walnuts, do that here.) Be careful not to overmix.

10. Scrape the batter into the prepared pan and bake for 25-30 mins, rotating the pan halfway through. Bake until a toothpick or thin paring knife inserted into the center comes out with only a few moist crumbs clinging to it.

11. Remove the cake from the oven and let it cool in the pan for about 20 minutes, or until you can safely lift it out by the parchment sling without burning yourself. Run a table knife around the edges if the cake resists. Let cool to room temperature before frosting.

As the cake is cooling, make the frosting.

1. In a small bowl, combine the cocoa powder and malt powder; set aside. (Use a sifter or strainer if the powders are clumpy.)

2. In a large bowl if using a handheld mixer, or in the bowl of a stand mixer fitted with the flat beater, beat on medium-low speed the butter and cream cheese until well combined.

3. Beat in the vanilla and salt, then gradually stir in the confectioners' sugar on low.

4. Still on low speed or very low/"Stir" speed (on a standing mixer), add the cocoa powder mixture, and then increase speed to medium for 30 secs to beat it into the mixture.

5. When the cake is cool, generously frost the top of the cake (we like leaving the sides bare), and garnish with crushed malted milk balls if using. Note: If you’re making the cake ahead and refrigerating it, garnish it just before serving.

6. Store the cake, covered, in the refrigerator for up to three days.