Bridget Makes: Chocolate Chip Banana Cake

I will admit that aside from Nestle Tollhouse chocolate chip cookies, I am usually a terrible baker. I have actually had a cake somehow implode and begin to dissolve—no idea how I did that. However, I was craving something sweet and chocolatey when I came across this recipe in Susan Spicer’s Crescent City Cooking so I decided to roll up my sleeves and bake Blake this Banana Chocolate Chip Cake with Peanut Butter-Cream Cheese Icing.

I’m so glad I put my baking fears aside because this cake was super easy to make and it was fantastic! The cake tasted like delicious banana pudding with a hint of chocolate and the icing added a sweet peanut buttery richness! This would be a great dessert for kids and other picky eaters.

Ingredients:

• 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

Directions:

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.