Sunday, May 18, 2014

One Banana Cake

One of my guilty pleasures is frosted banana cake.  It's one of those pre-packaged cakes that you can buy at the store.   I don't want to say the name, but it's white with blue script.  There are a few problems with loving this frosted banana cake.  For one, when I can find it, it's super expensive.  Notice how I said "when I can find it"?  Yeah, it's basically impossible to find.  I think it's one of those flavors that they only have for a "limited time" and then they bring it back for awhile just to put it in hiding, etc.


For awhile now, I've been trying to recreate it.  The problem is that it's pretty tricky because I have NO IDEA how they flavor the frosting.  The frosting is part chocolate, part banana-ish but not really banana.  Probably it's fake banana flavor and that's why I can't recreate it.  Instead of trying to recreate the wheel, I thought that I could put the same flavors into something uniquely my own.

But, as we all know, the only time you can actually eat all of the bananas before they start to go brown is when you're planning to use them.  Plus, Joe gave me an awesome tip for helping to slow down the ripening process: put something over the top part of the bananas where they all connect!  You can use plastic wrap, but I used foil since that was all I had.  It worked great - they didn't start browning until after I started eating them, and I just re-tightened the foil every time I took a banana.  Obviously, it's not totally preventative, but it will at least get your bananas to make it through the week so you can eat them!

Last week, I found myself with one lonely, measly banana left on the counter.  It was brown and squishy - perfect for baking.  But, I didn't want banana bread or cupcakes and I didn't really feel like making cookies.  So, I decided to try to make a banana cake.

You guys.  It came out perfectly!  The chunks of chocolate were slightly melty and soft and offered a nice contrast to the bananas and cake.  It could have used more banana to increase that flavor a little bit, but hey - I had to work with what I had!  I just finished the last 4 few small slices, and they are perfect with a cup of coffee on a quiet Sunday morning.

Banana Cake

1 c. flour
1 tsp. baking powder
1/4 c. butter, room temperature
1/3 c. granulated sugar
1/3 c. brown sugar
1 tsp. vanilla extract
1 banana, mashed
1 egg
1 c. chocolate chips

Preheat oven to 350°F.  Grease an 8" x 8" cake pan and set aside.

In a medium bowl, beat butter, sugars and vanilla until creamy.  Add banana and eggs.  Stir in flour and baking powder until combined.  Fold in chocolate chips.

Bake 20 minutes, until top is lightly browned and a toothpick inserted into the center comes out clean.  Top will be slightly moist when pressed.   Remove from oven and let cool completely before cutting.

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