A double-layered banana cake with miniature chocolate chips and a delicious chocolate frosting.
So my boys finally discovered my hidden stash of markers. While I was hoping my hiding spot was good enough, I also hold no illusions for their skills of finding trouble.
Luckily, by the time I found them, very little had been colored on by the markers…
In fact, only little Bentley had been covered. His brother thought it was a good idea to re-decorate Bentley’s bald head with red, purple, black, and a little bit of green (for good measure, of course). And I’m sure Bentley agreed this was a good idea since he was standing there perfectly still and content as his brother colored all over him.
When confronting the toddler about all the coloring, it turns out I couldn’t possibly be mad because he was just “giving the baby some hair, because the baby no has hair.” How could a mom get mad about that, right? ?
So the markers have a new hiding spot, and this time I feel a little more confident about it since I can’t even reach them anymore. And instead of coloring on other humans, I channeled the toddler’s creativity into cake making: Enter this Banana Chocolate-Chip Layer Cake.
This cake is actually a recipe from one of my most favorite bloggers, Sally from Sally’s Baking Addiction. Sally is an absolute legend! She’s got the ultimate dessert blog with tested and proven recipes you can trust. She’s also one of the sweetest people I’ve ever met and I’m so grateful we are friends.
Sally has 2 very successful published cookbooks, both of which are bookmarked and very loved in my house. This banana cake is republished (with permission) from her first cookbook which was recently re-released in paper-back form with 8 additional NEW cookie recipes.
This cake is absolutely delicious. It’s like your favorite sweet banana bread in cake form and the frosting is what totally takes it over the top. The milk chocolate frosting is one of the best I’ve ever tasted and you may just want to make a batch of it to put on absolutely everything.
A from scratch banana chocolate-chip layered cake with a delicious milk chocolate frosting.
- 1/2 cup butter softened to room temperature
- 1/2 cup light or dark brown sugar
- 3/4 cup white sugar
- 3 large eggs at room temperature
- 1 and 1/2 cups mashed very ripe bananas about 3 large bananas
- 2 teaspoons vanilla extract
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup buttermilk or measure 1/2 tablespoon lemon juice or white vinegar and add it to a 1/2 cup measuring cup. Add enough milk to fill the cup. Stir and let sit for 5 minutes.
- 1 cup miniature chocolate-chips
- 1 and 1/4 cups butter softened to room temperature
- 3-4 cup powdered sugar
- 3/4 cup unsweetened cocoa powder
- 3-5 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
Generously coat two 9 x 9 x 2-inch (23 x 23 x 5 cm) round baking pans with non-stick cooking spray. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Add the eggs, one at a time, beating well on low speed after each addition. Add the mashed bananas and vanilla, beating on low speed for 1 minute.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in three additions, stirring by hand after each one. Add the buttermilk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
Divide the batter evenly into the prepared cake pans. Bake side by side until a wooden toothpick inserted in the center of the cakes comes out clean, about 22-24 minutes. Allow to cool completely in the pans set on a wire cooling rack.
Using a handheld of stand mixer fitted with a paddle attachment, beat the butter in a medium bowl on medium speed for 3-4 minutes. Add 3 cups of powdered sugar and cocoa powder. Mix on low. Add 3 tablespoons of heavy cream and the vanilla extract. If the frosting is too thin, add more powdered sugar (up to 1 cup) until you get the desired consistency. If the frosting is too thick, you can add more heavy cream (up to 2 tablespoons). Add in the salt. If the frosting is still too sweet, add a dash more salt.
Place a layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the frosting over the flat side. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Cover the cake and store at room temperature up to 4 days or in the refrigerator for up to 6.
Recipe republished (with permission) from Sally’s Baking Addiction Cookbook.
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