Banana Chocolate Chip Cake with Cream Cheese Frosting
I have been looking for an excuse to make this cake from @handletheheat ever since I saw her post this delicious looking cake on her Instagram. In her recipe she uses her peanut butter frosting for this cake, but because both my dad and my brother are allergic to nuts I had to find a different recipe to frost this cake with. I thought a cream cheese frosting sounded like it would pair well with a banana chocolate chip cake so I used the recipe for this on @sallysbakeblog website (Sally's Baking Addiction). The lemon blueberry cake recipe I recently posted also came from Sally's Baking Addiction... big fan! I added cinnamon to the frosting because the cake had cinnamon in it and it turned out delicious! I love the look of the finished product. The specks of cinnamon in the frosting is pretty. I used freshly sliced banana and Hershey's Kisses placed upside down to decorate the top of the cake.
Banana Chocolate Chip Cake
"Bursting with sweet flavors, Banana Chocolate Chip Cake is a huge crowd-pleaser and better than any store-bought cake. Love!"
The recipe rundown taken from Handle the Heat.
TASTE: The combination of banana, chocolate, and peanut butter is incredible. I love it SO much. TEXTURE: The cake is ridiculously moist and tender with bites of mini chocolate chips throughout. The frosting is ultra creamy, luscious, and smooth. Every bite makes your mouth happy. EASE: Relatively easy as far as homemade cakes go, just get ready to make a bit of a mess. APPEARANCE: Simple and beautiful. PROS: Everyone in my family loved this cake! It’s SO much better than any store-bought cake and pretty easy too. CONS: Not exactly calorie-free. WOULD I MAKE THIS AGAIN? Absolutely.
2 1/2 cups (317 grams) all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 sticks unsalted butter (227 grams), at room temperature
1 cup (200 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup (113 grams) sour cream
4 medium overripe bananas, mashed
1 1/4 cups miniature chocolate chips
Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans.
In a medium bowl, sift together the flour, cinnamon, baking powder, baking soda, and salt.
In the bowl of an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add in the vanilla and then the eggs, one at a time. On low speed beat in half the dry ingredients then the sour cream and bananas. Beat in the remaining dry ingredients. Stir in the chocolate chips.
Divide the batter among the prepared pans. Bake for 35 to 40 minutes, or until the cakes are golden brown and pull away from the edges. Cool in the pans for 15 minutes before flipping onto cooling racks to cool completely. Refrigerate until ready to frost. The colder the cake, the easier it will be to frost. You can even pop the cake in the freezer for 30 minutes to chill.
Cream Cheese Frosting
This frosting is simple and a go-to. It is creamy and smooth and easy to spread. I would suggest you 1.5x the recipe.
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.