Thursday, June 25, 2009


I had some bananas that needed to be used up and I was wanting something other than the typical banana nut bread. I had bookmarked a recipe to try and finally got around to it last night! It was terrific! If you are looking for a tasty way to use your ripe bananas, this it!

Chocolate Chip Banana Cake
(I found the recipe here.)


* 2 ½ cups cake flour
* ¾ tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 1 ½ cups mashed ripe banana (about 2 large)
* 1 ½ tsp pure vanilla extract
* ¾ cup buttermilk
* 1 ½ sticks butter (unsalted)
* 1 cup sugar
* 3 eggs
* ¾ cup semisweet chocolate chips, plus ¼ cup for garnish


Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.

Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.

Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes*, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.

Peanut Butter-Cream Cheese Icing

* ½ cup creamy peanut butter
* 1 (8 oz) package cream cheese, softened
* 1 ¼ cups confectioners’ sugar
* ½ tsp vanilla extract

Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

*Since my kitchen is still mostly packed up, I didn't use 8-inch round cake pans. I used a 9x13 and baked it for 30 minutes.

1 Comment:

Teri said...

looks delicious! :)