Friday, November 16, 2012

Banana-Chocolate Chip Cake with Peanut Butter Frosting one of the best I've baked, husband says

My husband says it’s one of the best cakes I have ever baked, and I have baked a lot of cakes.
    Banana-Chocolate Chip Cake with Peanut Butter Frosting (click for the recipe) was a hit with us from the very first bite.
    The banana cake was beautifully moist, studded with the perfect amount of chocolate chips. The peanut butter frosting was soft and heavenly.
    It’s a very family-friendly dessert. Everyone will dig into this one.
    Because it’s a double-layer cake, it has an extra bit of fanciness that makes it a nice ending to a family gathering meal.
    On the website, this recipe received mixed reviews. Some loved it, others not at all.
    This puzzled me, because I found, obviously, that it worked very, very well.
    My guess is that people who didn’t find it successful may have not followed the recipe to the letter. This is the fastest way I know to ruin a perfectly good recipe.
    Make sure to use very ripe bananas, just as the recipe directs. It gives the cake a terrific depth of flavor, contributing greatly to its success.
    And use full-fat sour cream – that’s going to help the flavor too.
    The cake is easy to make.
    Two 8x8x2-inch square cake pans are coated with non-stick spray, lined with parchment, then sprayed again.
    Sugar, butter, and brown sugar are beaten together until light and fluffy, then eggs and vanilla are added and mixed in. A mixture of flour, baking soda and salt is added, then mashed bananas and sour cream are added and beaten in. Mini chocolate chips are folded in.
    The cakes are baked for about 35 minutes. To ensure even baking, halfway through the baking time I switched the position of the pans, and moved the parts that were facing the back to the front. After they are baked, the cakes are cooled for 10 minutes, then turned out of the pans and left to cool completely.
    The frosting is made by beating creamy peanut butter, powdered sugar, room temperature butter and vanilla together.
    The frosting is spread on top of one cake, and the other is put on top. The rest of the frosting is put on the sides and the very top of the cake.

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