Banana Chocolate Chip Cake with Milk Chocolate Frosting
Banana and chocolate is a very winning combination! The chocolate chips and milk chocolate frosting complement the sweet, ripe bananas in this cake, making each bite a true party!
Ingredients
Banana Cake:
- 180 grams all purpose flour (1½ cups)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 227 grams bananas (about 2 average sized bananas, weighed after being peeled)
- 60 grams sour cream, at room temperature (¼ cup)
- 2 large eggs, at room temperature
- 30 grams vegetable oil (2 Tablespoons)
- ½ teaspoon vinegar
- 1 teaspoon vanilla
- 113 grams unsalted butter, at room temperature (8 Tablespoons)
- 105 grams light brown sugar (½ cup)
- 75 grams sugar (¼ cup plus 2 Tablespoons)
- 168 grams mini chocolate chips (semi-sweet) (1 cup)
Milk Chocolate Frosting:
- 85 grams good quality milk chocolate, chopped (3 ounces)
- 113 grams unsalted butter, at room temperature (8 Tablespoons)
- 160 grams confectioner’s sugar (1⅓ cups)
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 22 grams heavy cream or milk (1 Tablespoon plus 2 teaspoons)
Instructions
Banana Cake:
- Preheat oven to 350° F. Line an 8 inch x 8 inch baking pan with parchment paper or grease the pan with non-stick spray or butter. Lightly grease the top of the parchment paper.
- In small bowl, whisk together the flour, baking soda and salt. Set aside.
- In a blender, puree the bananas, sour cream, eggs, oil, vinegar and vanilla until smooth.
- In the bowl of an electric mixer (or in a bowl with a hand mixer), cream the butter and sugars.
- Add ⅓ of the liquid mixture to the butter/sugar mixer, beating until combined. Add ⅓ of the flour mixture and then ⅓ of the liquid mixture before the flour is fully aborbed. Repeat, ending with the flour mixture, mixing just until the flour mixture is fully absorbed. Be careful not to overmix.
- Mix in the chocolate chips, being careful not to over-mix
- Pour the batter into the prepared pan and bake 35-40 minutes. A toothpick should come out clean.
Frosting:
- Melt the chocolate in a microwave or over a double boiler. Set aside to allow it to cool. In the meantime, cream together the rest of the ingredients until light and fluffy. Add in the melted, cooled chocolate, beating until fully combined. Frost the cake as desired.
Notes
- Instead of vinegar in the cake, you can use 1 teaspoon of lemon juice.
- For the frosting, you can certainly use a darker chocolate. Use the same amount of semi-sweet or bittersweet. Whatever type of chocolate you use, be sure to use a quality brand.
- To make this snack cake last even longer, freeze individually wrapped slices. It will come to room temperature in about a half hour, and no one will know it was ever frozen.