Any cake makes me weak in the knees but there is something about banana cakes and banana breads and banana muffins that never fails to leave me drooling.Â It is probably the most basic cake any baking rookie needs to master. Not because itâ€™s aÂ high end cake, but because over ripe bananas are always around in every house hold.Â Knowing how to make a moist banana cake can go a long way for the practical homemaker.Â I remember a friend of mine who was living in Korea for a few years kept nagging me to air mail him some banana bread because it was something that reminded him of home. Speaking of banana cakes and stuff was prohibited in our convos while he was stuck in Korea as he admits getting depressed over the unavailability of many western foods to comfort his homesickness.
I have to admit that I have tried and baked many recipes of banana cake to perfect the it, as I prefer a cake like texture compared to a banana bread. I like it moist and dense but fluffy. Â Thereâ€™s a lot you can add to a basic banana cake depending on how dense you want it to be. Nuts are always a great addition, raisins, rolled oats, cranberries and yes chocolate chips are the top choices in my book.
I made my sonâ€™s birthday cake last year using this recipe and it turned out sooo good, it was gone in no time! You can use either cream cheese frosting or peanut butter frosting, but either way it is bound to disappear in flash!
Moist Banana Chocolate Chip Cake
- 3/4 cup butter
- 2 1/8 cups white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons lemon juice
- 1 1/2 cups mashed bananas
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9×13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.
Photo Credit: KMOM14
Photo Credit: dwellswithbeauty
Photo Credit: angela p