As I write this post, my husband is in the kitchen whipping up this cake for my birthday. What a nice guy!!
My birthday is actually on Saturday, but we’re celebrating a little early because he’s running in a Spartan Race with my sister, brother-in-law, and my brother-in-law’s sister [what a mouthful] tomorrow. I was a nice wife and agreed to let him do his manly muddy obstacle course thing on my birthday. I love to run, but not in that craziness. I’m going shopping with my mom instead. I think I get the better end of the deal, but I digress. In reality, anyone who gets a piece of this cake gets a pretty good deal because it’s just so darn good!
This is the third time I’ve made this sweet, moist, banana-y cake studded with a bunch ‘o mini chocolate chips. Each time I’ve made it before it’s been for parties and I have to say that part of the reason I chose this for my birthday cake was so I could eat it all by myself with no guilt. Truth. Truth? Wellllll maybe not. I’ll probably wrap up some slices for my family tomorrow because I’m nice like that, even on my birthday. The rich, creamy frosting is just too good not to share.
This cake is fruity and ridiculously chocolately and absolutely delicious. The only way it could be better would be with sprinkles on top, but since I’m almost the birthday girl, I think that can be arranged. I think you should definitely make this asap. It’s my favorite favorite favorite cake! I can’t wait for a piece tonight. YUM!
for Banana Chocolate Chip Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3 medium bananas, mashed
- 1/2 cup buttermilk
- 1/2 cup shortening [or unsalted butter]
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini semi-sweet chocolate chips
for Chocolate Cream Cheese Frosting
- 8 ounces cream cheese, softened [regular or Neufchatel]
- 1/4 cup unsalted butter, softened
- 2-3 teaspoons milk [perhaps more]
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 4 cups powdered sugar
Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.
In the bowl of a stand mixer, combine together flour, sugar, baking powder, and baking soda. Then add bananas, buttermilk, butter, eggs, and vanilla and mix on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.
Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.
Cool completely, then frost.
To make frosting, beat together cream cheese, butter, milk, and vanilla. Add in cocoa powder and powdered sugar gradually–just 1/2 to 1 cup at a time, beating in between additions. Mix on low until smooth, adding more milk if necessary.
Spread on cooled cake, then top with more chocolate chips. Store covered in the refrigerator.
Time: 45 minutes [10 minutes active] + time to cool.
Yield: 16-20 servings, depending how you cut it.
Linked up with: Weekend Potluck.