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Banana Chocolate Chip Cake

8/5/2014

1 Comment

 
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​A peanut butter and banana sandwich - something Elvis made popular.   I've never been a big fan but I know that there are people out there who just swear by that combination of ingredients.  Perhaps adding a touch of honey or chocolate to the mix would make it a little more enticing. 

Apparently I'm in the minority because when I searched the internet for banana cake recipes, the banana peanut butter combination was everywhere!    It appears that EVERYONE else in the world is a big fan of the banana, peanut butter and chocolate so apparently, I'm missing out.  It's time I made myself a sandwich and gave it a try.

Forget the sandwich, I want to try the flavor combination in cake form.  I found a really yummy looking recipe on BonAppetit.com.  It looked so good, that I just couldn't resist.
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Banana Chocolate Chip Cake
3 cups all-purpose flour 
2 teaspoons baking soda 
2 teaspoon kosher salt 
1 1/2 cups sugar 
1 cup (2 sticks) unsalted butter, room temperature 
1/2 cup (packed) light brown sugar 
3 large eggs 
1 1/2 teaspoons vanilla extract 
2 cups mashed very ripe bananas 
1 cup sour cream 
1 10-oz. bag mini chocolate chips 

​Frosting 
2 cups creamy peanut butter   
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature 
2 1/2 teaspoons vanilla extract 
​Whisk flour, baking soda, and salt in a medium bowl. 
Beat sugar, butter, and brown sugar in a large bowl until light and fluffy.
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Add eggs one at a time. Beat in vanilla.
 Add bananas.
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​Add dry ingredients alternating with sour cream.
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​Fold in mini chips.
​Divide batter evenly among 3 cake pans pans; smooth tops. 
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​Bake cakes until a tester inserted into the center comes out clean, about 35 minutes.
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Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; let cool completely.
Beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes.  
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​Place 1 cake on a platter. Spread 1 1/4 cups frosting over. 
Place remaining cake on top.
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Cover top and sides of cake with remaining frosting.
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 Decorate with remaining frosting and chocolate curls. Cover and chill. Let stand at room temperature for 1 hour before serving.
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Turns out - the chocolate peanut butter banana lovers are actually onto something.  This cake was really pretty good.  I had some leftover batter so I made a few cupcakes and I was really pretty surprised that I liked it as much as I did.  I think I've been missing out all these years.  I've got some catching up to do - time to go make a peanut butter and banana sandwich.

Ciao!
Click here for a printable version of this recipe
1 Comment
Alem1962 link
2/9/2022 02:29:19 pm

Great Article! Thank you for sharing this is a very informative post, and looking forward to the latest one

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