A deliciously moist, and fragrant spiced banana chocolate chip cake, surrounded with a rich chocolate frosting made with real milk chocolate.
The week has flown by so fast for me, I can’t even believe it’s Friday already, but hey, TGIF right? It’s time to wind down from a hectic work week and catch up on some personal stuff like family, and some much needed me time. So, I hope you don’t mind, but I’m going straight to the why, what and how in this post.
Why: It was my toddler’s birthday party last weekend and my little monkey loves bananas, and anything with chocolate chips, cinnamon, or chocolate in general. I know this doesn’t look like a birthday cake for a four year old, but my little guy doesn’t care what his cake looks like as long as the taste is to his liking. Therefore, I had carte blanche on the appearance of the cake. So, at 11 o’clock at night when I was putting the cake together, I just did some simple piping with an open star tip and topped it with silver pearls to add some bling. It’s an easy, yet impressive way to decorate.
What: A dense, moist, banana bread-like cake with the added taste and texture of sweet mini chocolate chips in every bite. There’s a delicate hint of cinnamon for a lovely aroma and contrast to the bananas. The frosting is a smooth, luscious, chocolate buttercream made with real milk chocolate.
And here is the how:)
cake recipe adapted from Handle the Heat
frosting recipe adapted from Martha Stewart
- 2 & ½ cups all-purpose flour
- 1& ½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 tsp vanilla
- 2 large eggs
- ½ cup sour cream
- 2 cups mashed overripe bananas (about 4 medium)
- 1 cup mini chocolate chips
- 1 pound milk chocolate chips
- 2 cups unsalted butter, softened
- 2 cups powdered sugar
- ¼ tsp salt
- 1 cup sour cream
- Preheat oven to 350F. Butter and flour two 8 inch round pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- Using an electric handheld or stand mixer, beat the butter and sugar together in a large bowl until light and fluffy. Add the vanilla and eggs, one at a time, mixing in between.
- Add half of the flour mixture, beat on low speed, then add the sour cream and bananas, mix again. Add the remaining flour mixture, beat until just combined and stir in chocolate chips.
- Divide the batter among the 2 prepared pans. Bake for 40 minutes or until the cakes are golden brown and pull away from the edges. Let cool completely and chill in refrigerator until ready to frost.
- Melt the chocolate in a double boiler and let cool to touch.
- Beat together butter, sugar and salt until pale and fluffy. Slowly beat in melted chocolate, then sour cream, and beat until smooth. Frosting can simply be spread on top and around the cake or piped on, if you want to get fancy.