Chocolate Banana Cake June 18, 2010Posted by Angela @ Making Food for Friends in dessert.
This recipe was taken from Apartment Therapy and modified only slightly based on what I had in the house. Check out the original recipe, because their pictures are much more beautiful than mine and they included blueberries in the batter. I read this recipe last night and realized that I had almost everything I needed in the house, save for the blueberries called for in the original recipe. No problem, we always have plenty of chocolate around, and chocolate & bananas are good friends! I don’t bake all that often, and I got nervous in the last step, right before pouring the batter into the lined pan. My batter looked really runny and I was worried it wouldn’t turn out, so I added a cup of oats at the last minute to thicken it up. It probably would’ve turned out fine without it, but I think the oats were a nice addition, especially since I’m bringing this cake to work and trying to pass it off as breakfast. The icing is great—I almost left out the lemon, because I thought it might be an odd combo with the chocolate, but I’m really glad I didn’t leave it out. I added rum in both the cake and the icing, and the amount called for is really subtle and adds a nice flavor. No one will be getting drunk off my breakfast cake, no worries!
Chocolate Banana Cake
3/4 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 tablespoons rum (optional)
1 1/2 cups mashed bananas (from about 3 bananas)
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 lemon, juiced and zested
1 1/2 cups milk
1 cup chocolate chips
1 cup rolled oats (not instant)
For the cream cheese icing:
1/4 cup butter, softened
1 (8 ounce) package light cream cheese, softened
1 teaspoon vanilla extract
1 tablespoon rum (optional)
3 cups confectioners’ sugar
Preheat the oven to 325°F. Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter.
In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla and rum, if using, as well as the bananas. Mix until creamy.
Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely. In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the icing.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the chocolate chips and oats. Spread the batter in the prepared pan.
Bake the cake for up to 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes—mine took exactly 60 minutes.) When the cake is firm and a tester comes out clean, remove the cake from the oven. Run a knife between the cake and the short edges of the pan to help release the cake. Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack. Place the rack in the freezer for 30 minutes. Remove from freezer and let the cake cool completely before icing.
For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining. Beat in 1 teaspoon vanilla and 1 tablespoon rum, if using. Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.