Banana Chocolate Chip Cake

We were at our friends for dinner and the dessert (and dinner) was awesome!! Earlier in the evening I had seen a smooth chocolate glaze on a cake but had no idea what was under the chocolaty coating. When the lovely host (Alison) cut into the cake, I saw it was “white” and thought I only wanted a small piece since it was not chocolate – my fave. However, I was incredibly pleasantly surprised when I forked in and found a moist banana cake full of chocolate chips.

I had to have the recipe. In less than a week, I’ve already make the cake twice. Each time I make a little extra batter to use as cupcakes for easy transportation to work.

Preheat your oven to 325 and grease a square cake pan (mine is a large 8×8 glass pan) and I always grease with butter.

Combine

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt

In a separate large bowl cream together

  • 1/2 cup sugar
  • 1/2 cup (packed)  brown sugar
  • 1/2 cup soften butter (1 stick)

Add in and beat

  • 2 large eggs
  • 1 1/2 tsp vanilla extract

Add the dry ingredients to the sugar/butter/egg mixture and beat until just combined

In a separate bowl mash together:

  • 1-1.5 cup very ripe bananas – about 4
  • 1/2 c cup sour cream/Greek yogurt combo

Now add the banana mix to the large bowl and beat again until just combined. Fold in as many chocolate chips as you’d like

  • a generous cup of chocolate chips

Spoon out 4 cupcakes (I love silicone liners for this reason) and pour the remaining batter into your greased pan.

Pop it in the oven for about 35 minutes then check with a toothpick. Or better yet, check one of your cupcakes. Break the cupcake in half and eat it with a gooey center if need be. Bake cake until toothpick comes out clean. Your house will smell great and the cake won’t last long.

Icing Options (I’ve make it with and without icing – depends who you’re serving it to).

Alison had a chocolate glaze which I LOVED!! She heated whipping cream on the stove top (about 1/2 a cup) then poured it over 1 cup chocolate chips and mixed until melted. When it started to cool she poured it over the cake. SO GOOD!

I made a PB icing the first time:

  • 1 cup natural peanut butter
  • 3/4 cups powdered sugar
  • 1 /2 cup unsalted softened butter, room temperature
  • 1/2 cup melted chocolate chips
  • 1 teaspoons vanilla extract

Using a hand beater, whip all ingredients together – yummy, but I preferred the chocolate.

Original recipe is from epicurious.com http://www.epicurious.com/recipes/food/views/Banana-Chocolate-Chip-Cake-with-Peanut-Butter-Frosting-51117350#ixzz2Jrgi0Pgk

One Comment

  1. 2-4-2013

    Mmmm, can’t wait to try this!!

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