Welcome back to Someone’s In The Kitchen! We have our aprons on and are doing a little cake baking! One of the most comforting things is the smell of banana bread baking in the oven; the way it fills the whole house with the most delicious scent. Well this week we are putting a little spin (that of course involves chocolate…what else?) on the traditional banana bread and making a Banana Chocolate Chip Cake!
Banana Chocolate Chip Cake –
(photo found @ http://recipe-reblog.tumblr.com/)
I’ve never been much of a banana fan (I have an unfortunate aversion to fruit that I must begin to change) but when it’s baked into a moist, fluffy cake I will make an exception. The recipe doesn’t actually call for chocolate chips but in my humble opinion there isn’t very much in this world chocolate doesn’t make exponentially better. We made this cake a few weeks ago and got really good reviews on it. Moist yet thick banana cake, a generous sprinkling of semi-sweet chocolate chips, and a powdered sugar glaze to top it off! The chocolate complements the banana flavor perfectly! This recipe is written a little different than others, it’s split into 3 steps, but it’s really quite simple. If you wanted to change it up a bit, it would probably be amazing as a two layer round cake with some creamy peanut butter frosting….Yum! Be sure to give it a shot the next time you have a craving for cake!
3 cups sugar
1 cup Crisco
2 tsp. vanilla
4 tablespoons buttermilk
Mix all above ingredients with mixer until well blended, and set aside.
Sift together –
3 1/2 cups flour
1 1/2 tsp. soda
1/4 tsp. salt
Mash 4 large or 6 small bananas. Pour alternate mashed bananas and flour mixture into the 1st mixture. Continue until everything is combined well. Last add in chopped nuts (optional) and chocolate chips.
Pour in a bundt or tube pan for one hour @ 350. *Optional step – after cooled pour on a Powdered Sugar Glaze:
1-1/2 cups powdered sugar
2 Tbsp. milk
MIX powdered sugar and milk until well blended. Pour on top of cake & devour!