Pinterest. I find it to be one of the most addictive things, when I am on it that is. I actually don’t spend so much time on it, but if I did….oh dear. I would be as big as a heffalump. There are all these cake recipes! I am a sucker for cake. And I love love love baking them. But there are so many cakes, and brownie’s and goodies….I am literally pinning and pinning and who knows when I will actually get to them. But, I managed to make one. I came across one for this recipe, and I thought the idea was delicious. I love banana bread, but I’ve never had a cake. The original recipe from http://www.allrecipes.com calls for nuts instead of chocolate chips, but the pinner added chocolate chips. And who doesn’t love the combination of bananas and chocolate?
I added the toasted coconut, and also some shaved dark chocolate on top. To the batter I also added some vanilla extract and lemon rind.
It is divine. Pure indulgence. Super moist, light and fluffy. Try it. And give some away because it is addictive!
So here’s what you’re going to need:
2.5 cups flour
1 tsp baking soda
1 pinch of salt
115 g butter
1 tbsp corn syrup
1 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 tsp grated lemon rind
3 extra ripe bananas, mashed
2/3 cup buttermilk
1/2 cup mini chocolate chips
For the Cream Cheese Frosting:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1 cup sweetened coconut, toasted
1/4 cup dark chocolate, shaved
Preheat the oven to 350 degrees F. Grease 2 nine-inch round cake pans, set aside. Sift flour, salt and baking soda together in a large bowl.
In the bowl of an electric mixer, fitted with paddle attachment, cream the butter and sugars until light and fluffy, about 10 minutes. (Trust me on this, makes the cake super airy and light). Add eggs, one at a time, mixing after each addition. Add the vanilla extract and lemon rind.
Set the speed to low, and alternatively add the flour and buttermilk, beginning and ending with the flour mixture. Fold in the mashed bananas and chocolate chips.
Bake for 30 minutes, approximately, or until a knife inserted in the center comes out clean. Let cool on a wire rack before frosting.
While the cake is cooling, make the frosting. Cream the butter and cream cheese until creamy. Add the vanilla and powdered sugar. Beat until fluffy. Refrigerate until using.
Cut the cakes in half, so you have four thin layers. Frost the layers and dust with a little coconut. Then frost the top and outside of the cake. Dust the middle with chocolate, and the outer ring with coconut. If you want, also the sides.
Enjoy with a really tall cold glass of milk! Yumm yumm.
From my kitchen to yours,