You know what’s sad? When you make a super delicious cake and forget to photograph it. So yeah…no pictures for this post. Just an easy and very yummy cake recipe that is sure to please anyone who loves the chocolate and peanut butter combination. And really, who doesn’t?
Rose Levy Berenbaum’s Banana Cake with Chocolate-Peanut Butter Frosting
cake recipe adapted from Joy of Cooking
frosting recipe original to “Apple a Day”For the cake:
2 large very ripe bananas2 TBSP sour cream (I always use reduced fat)2 large eggs2 tsp. grated lemon zest1 1/2 tsp. vanilla extract2 c. cake flour3/4 c. plus 2 TBSP sugar1 tsp. baking soda3/4 tsp. baking powder1/2 tsp. salt10 TBSP unsalted butter, softened
For the frosting:
11 oz. (one bag) semisweet chocolate chips1 c. unsalted butter1 c. smooth peanut butter, preferably natural2 tsp. vanilla extractapproximately 2 c. confectioners’ sugar
1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan.2. Combine banana and sour cream in a food processor or mash together with a fork if banana is soft enough. Add eggs, lemon zest, and vanilla to processor. Process until well combined or whisk together.3. In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt until combined.4. Add half the banana mixture to the dry mixture along with all the butter. Beat on low speed until the dry ingredients are just moistened. Increase speed to medium and beat for 1 1/2 minutes, scraping the sides of the bowl as necessary. Gradually add the rest of the banana mixture in two batches, beating for 20 seconds after each addition.5. Scrape batter into pan. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
6. Meanwile, make the frosting by placing the chocolate and butter in the top of a double boiler over (not touching) barely simmering water. Heat, stirring often, until the butter and chocolate are almost melted. Just before chocolate and butter are completely melted, add peanut butter and vanilla and stir to combine.7. Once ingredients are completely melted, remove from heat and set aside to cool approximately ten minutes.8. Add confectioners’ sugar, adjusting to desired thickness, and beat until combined and creamy. Store in the refrigerator until approximately 30 minutes before needed.
9. When cake has cooled completely, frost with frosting brought to room temperature.