Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
- 1/2 cup semisweet chocolate chips
For the Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup milk
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Spatula
- Cooling rack
Step-by-step instructions:
For the Chocolate Banana Cake:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Add mashed bananas to the butter mixture and mix until well combined.
5. Gradually add the flour mixture to the banana mixture, alternating with buttermilk, and mix until just combined.
6. Fold in chocolate chips.
7. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the Peanut Butter Frosting:
1. In a large bowl, cream butter and peanut butter until smooth.
2. Gradually add powdered sugar and mix until well combined.
3. Stir in vanilla extract.
4. Add milk and mix until frosting is smooth and creamy.
To assemble:
1. Place the cooled cake on a serving plate.
2. Spread the peanut butter frosting evenly over the top of the cake.
3. Garnish with additional chocolate chips or sliced bananas, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 548
Fat: 30g
Saturated Fat: 14g
Cholesterol: 89mg
Sodium: 397mg
Carbohydrates: 67g
Fiber: 4g
Sugar: 47g
Protein: 9g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk can be used instead of buttermilk.
- Milk chocolate chips can be used instead of semisweet chocolate chips.
- Cream cheese can be used instead of butter in the frosting.
Variations:
- Add chopped nuts to the cake batter for extra crunch.
- Use Nutella instead of peanut butter in the frosting for a chocolate-hazelnut flavor.
- Add a layer of sliced bananas between the cake layers for extra banana flavor.
Tips and tricks:
- Make sure the bananas are ripe and mashed well for maximum flavor and moisture in the cake.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
Serve the cake on a cake stand or platter and decorate with fresh flowers or fruit.
Garnishes:
- Chocolate chips
- Sliced bananas
- Chopped nuts
- Whipped cream
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra mashed banana or a tablespoon of vegetable oil to the batter.
- If the frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached.
- If the frosting is too thin, add more powdered sugar until desired consistency is reached.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
Chocolate and banana have been paired together in desserts for decades, with the first recorded recipe for banana chocolate cake appearing in a 1930s cookbook. Peanut butter frosting is a popular topping for chocolate cake and was likely first created in the United States in the early 20th century.
Flavor profiles:
The cake is rich and chocolatey with a subtle banana flavor, while the peanut butter frosting is sweet and creamy.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special treat for a celebration.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Sweet, Nutty, Chocolatey, Creamy