Friday, July 8, 2011

Chocolate Chip Banana Cake with Peanut Butter Cream Cheese Frosting

One of my favorite blogs had recently posted a cute recipe for banana cupcakes. But I really wanted was to make a cake.  When you type in Banana Cakes it is amazing all the wonderful ideas that pop up.
I came across a post on Hub-pages ( ).
My first thought was holy cow what a fantastic looking cake. The cream cheese frosting and chocolate glaze puts it over the edge (for me).  So my hope for today was to get rid of those bananas on my counter and make this cake.

 I used my own  Banana Cake recipe for this which happens to be the same recipe I use for my Banana Walnut muffins. Certainly use what ever recipe you like. I used a simple Peanut Butter Cream Cheese frosting with a chocolate glaze. This cake may seem really sweet but actually it is just right. Banana and peanut butter go together perfectly and the chocolate gives it that little extra something.

Pre- heat oven to 350
2 Cups Four
1 1/2 Cups Sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
2-3 ripe bananas
1/2 Cup buttermilk
1/2 cup butter or shortening
1 1/2 Cup of mini chocolate chips (optional)

Combine flour, baking powder, baking soda in a large bowl and set aside. In a  mixing bowl cream together butter and sugar. Add cut up bananas.  Add flour mixture. Mix until just slightly combined. Add eggs one at a time scraping down bowl after each. Slowly add buttermilk.  Mix until well combined then add vanilla. Grease and flour 2 8inch pans and bake at 350 for 25-30 min. Shorter or longer time depending on your oven. Always check with a tooth pick-If placed through the center and it comes out clean you know it's done :)

8 ounce Cream Cheese-Room temperature
4 Tablespoons butter
1/2 Cup Peanut Butter
2 Cups Powdered Sugar
1 teaspoon Vanilla 

Cream together Cream Cheese, Butter and Peanut Butter. Slowly add Sugar-adding it all at once with make a mess. Add Vanilla and mix well. If you find it is too thick at 1/2 tablespoon milk if you find it's too thin add 1/2 cup confectioners sugar at a time until you get the consistency you prefer. Humidity can change the consistency of your frosting.

4 squares of semisweet chocolate 
3 Tablespoons Butter
1 1/2 Cups sifted powdered sugar
In a small pot melt chocolate and butter over low heat
Once melted remove from heat whisk in sifted sugar.
I sift because I don't want lumps and it does give a smoother texture.

This batter can also be used to make 12-16 cupcakes.


1 comment:

  1. Wow! Thanks for the tutorial! I don’t bake many cakes, but when I do, I know where to come for decorating tips:) Just beautiful!

    Heard about Alaska Fishing Lodge Website


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