8/26/13

Banana Chocolate Chip Layer Cake


Don't you love a good celebration? I baked up this cake to celebrate ABK's five year bloggeversary! Whoot. Not really.
I mean, I did bake this cake, but not for the bloggeversary. Just Sunday dinner. Since we all were busy running around, cramming in every possible end-of-summer activity in August, I thought celebrating A Bountiful Kitchen's five year mark should wait until after Labor Day.
You won't want to miss it.
Next week.
Giveaway.
It involves a blender.
The. Very. Best. Blender.
You have to have a Pinterest account to enter the giveaway. We're having a little tutorial at the end of the week for those of you who haven't jumped on the Pinterest bandwagon. My oldest daughter, Corrine, who has her own blog  Mint Arrow  (finding the best deal on quality items, never paying full price-click on the link and check it out) is going to guest post on ABK and help you, if you are not yet  Pinterest addicted savvy.
Oh, and if you have bananas sitting on your counter attracting fruit flies, mash them up (the bananas, not the fruit flies) and make this cake. It takes one bowl and about 5 minutes to mix up.
It is divine.




Banana Chocolate Chip Layer Cake 
A Bountiful Kitchen
print recipe

1 1/2 cups granulated sugar
3-4 medium bananas (equaling about 1 1/2 cups mashed bananas)
1/2 cup butter, room temperature
1/2 cup vegetable or canola oil
3/4 cup buttermilk
3 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/3 cups flour
1 cup semi sweet chocolate chips

Chocolate Buttercream Frosting
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter, room temperature
1 teaspoon vanilla
2 tablespoons milk, half and half or cream

Pre heat oven to 350 degrees. Grease and line (with parchment paper) two-9 inch round cake pans.
Place sugar, bananas, soft butter, oil, buttermilk and eggs in large bowl or stand mixer. Mix for about 2 minutes, until all ingredients are mixed well. Add all of the dry ingredients, except the chocolate chips and mix for an additional one to two minutes on high speed. Fold in chocolate chips. Spread the batter evenly into the two prepared pans.
Bake on middle rack of oven for about 40 minutes, or toothpick inserted in center comes out with a few moist crumbs attached.
Let cake cool, then frost with buttercream frosting.

Frosting:
Cream butter with all dry ingredients. Add vanilla, and milk a little at a time until desired consistency.
Place one of the cakes on platter, frost with 1/3 of frosting. Place second layer on top, frost top and sides of cake with remaining frosting. Top with chopped nuts, if desired.

Tips:
-This cake can also be baked in a 9x13 pan. Bake for additional 5-10 minutes, to insure middle of cake is cooked completely.

4 comments:

  1. seriously good stuff here! easy enough for my nine year old to whip up almost independently, and yummy enough for me to pick at those pesky uneven edges whilst my kids are at school today...can't let those edges be uneven you know. just a little more...almost straight....couple more bites...nearly straight....gettin closer:)

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    1. this is the story of my life Lindsay.

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  2. Can you make this in a Bundt pan? Do I just add additional baking time?

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    Replies
    1. Hi Morgan. I haven't ever tried it in a Bundt? But it should work. Spray the pan well, and dust with a little flour too. I'd try about 50 minutes. Let us know if it works for you!

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