It’s Flashback Friday! And in the spirit of a yumalicious Easter dessert idea…well, let’s do another cake!
I am a sucker for a good cake and let me tell you…this is a good cake! It’s Chocolate Chip Banana Cake…
It’s easy to make and from my experience…it’s a crowd pleaser!
This icing recipe makes it easy to have a pretty impressive finished product!
Here’s the recipe…
Chocolate Chip Banana Cake
1 1/2 cups mashed ripe bananas (about 3)
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks of unsalted butter, room temp.
2 cups plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 1/2 cups buttermilk
6 ounces mini choc. chips
Preheat oven to 300 *. Grease and flour 2 round cake pans.
In medimum bowl, mix flour and baking soda and salt. Set aside.
With electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternating with the buttermilk. Stir in the bananas and mini choc. chips. Pour batter into prepared pans. Bake for 50 minutes to an hour, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place directly into the freezer for 45 minutes. When cake is cool frost…
12 ounce bag chocolate chips
1 cup half and half
1 1/2 cup butter
about 5 cups sifted powdered sugar
Combine the chips, 1/2 and 1/2, and butter in a saucepan. Stir over low heat until melted and combined. Put in mixing bowl and mix in the powdered sugar (it will be thin frosting).Put the bowl in the freezer for about 30 minutes…mix again with mixertil it’s a good frosting consistency. (If it’s too thin…chill some more and mix again)
Try this and DO put the cakes in the freezer when they come out of the oven, this is to make the cake moist…this has been tested and it’s true! The cake really is more moist when it’s put int the freezer!
Have a yumalicious weekend Peeps…TTFN~
Linking to Foodie Friday! Lots of recipes to try over at Michael Lee West’s little corner of the world!