Thursday, June 26, 2014

Banana Chocolate Chip Birthday Cake

Two Banana Chocolate Chip Cakes just out of the oven.

A Banana Chocolate Chip Birthday Cake is different, delicious and quick to make. I made it recently for a double-birthday celebration at the Wednesday Community Meal and it was a hit. Happy Birthday Jan and Linda!

Here's the recipe:

Banana Chocolate Chip Birthday Cake
(makes 2 9-inch cakes)

4 cups all-purpose flour
4 tablespoons cornstarch
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt
4 large over-ripe bananas
1 cup unsalted butter, softened
1 tablespoon lemon juice
1 tablespoon vanilla
4 large eggs
1 1/2 cups buttermilk
2 cups mini-chocolate chips tossed with 2 tablespoons of flour

Prepare two 9-inch round cake pans with at least 2-inch sides by greasing them, lining the bottoms with greased parchment and then flouring them.

Preheat the oven to 350 degrees.

In a large mixing bowl sift together the flour, cornstarch, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer add the peeled over-ripe bananas. Use the beater attachment to mash and break down the bananas. Add the lemon juice, vanilla and butter and mix until well-combined. It will look soupy and the butter will look grainy.

Add 1/2 of the flour mixture and mix until a thick batter forms, scraping down the sides.

Add 1/2 of the buttermilk and mix until combined. Add the remaining flour and buttermilk and mix again until well-combined.

Finally, add the mini-chocolate chips tossed with the flour and stir them into the batter by hand.

Divide the batter among the two prepared cake pans and bake for 45 to 50 minutes or until brown and a cake tester inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a cooling rack.

Cool the cakes completely before frosting.

Here's the final frosted cake. I used my favorite Swiss Meringue Buttercream recipe from Julie Richardson of Baker & Spice. I love this frosting because it's easy to make and spread and isn't too sweet. To finish the cake off, I added a dark chocolate wrap around it for a little extra oomph. The chocolate wrap will get a post of its own so stay tuned....

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