Banana - Chocolate Chip Cake with Peanut Butter Frosting Recipe
Source: http://www.epicurious.comRecipe from Bon Appétit
Banana chocolate cake is a delightful dessert that combines the flavors of ripe bananas and chocolate in a moist and delicious cake. While it is challenging to pinpoint the exact origin of this specific cake recipe, it draws inspiration from the long-standing traditions of banana bread and chocolate cake.
Banana bread, a popular baked good made with mashed bananas, has been enjoyed for many years in various cultures. Its origins can be traced back to the United States, particularly during the Great Depression era when resourceful bakers looked for ways to use overripe bananas. The addition of chocolate to banana bread likely occurred as a variation or adaptation of the classic recipe.
Chocolate cake, on the other hand, has a rich history that dates back centuries. Chocolate itself has been enjoyed for thousands of years, originating from Mesoamerican civilizations like the Mayans and Aztecs. As chocolate became more accessible and widely used in baking, chocolate cake emerged as a popular dessert in Europe and eventually spread worldwide.
The combination of bananas and chocolate likely came about through experimentation and creativity in the kitchen. The natural sweetness and moist texture of bananas complement the rich and indulgent flavor of chocolate, making them a perfect pairing.
Banana chocolate cake recipes can be found in various cookbooks, online recipe websites, and passed down through generations in family kitchens. Over time, different variations and adaptations of the recipe have emerged, incorporating additional ingredients like nuts, cocoa powder, or chocolate chips to enhance the flavor and texture of the cake.
yield: Makes 16 servings
This cake is perfect for beginners—it's moist, forgiving, and easy. If creamy peanut butter is our favorite for the decadent frosting.
Ingredients for the recipe:
Cake:- Nonstick vegetable oil spray
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups mashed very ripe bananas
- 1 cup sour cream
- 1 10-ounce bag mini chocolate chips
Frosting:
- 2 cups creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 teaspoons vanilla extract
- Chocolate chips, mini chocolate chips, and chocolate kisses
Directions:
For cake:Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
For frosting:
Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2–3 minutes.
Place 1 cake on a platter. Spread 1 1/4 cups frosting over.
Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.
The nutritional values for banana chocolate cake
The nutritional values for banana chocolate cake can vary based on the specific recipe and ingredients used. However, I can provide you with a general estimate of the nutritional values for a typical slice (around 1/12th of a standard 9-inch cake) of banana chocolate cake:Calories: Approximately 300-400 calories
Fat: Around 15-20 grams
Carbohydrates: Approximately 40-50 grams
Protein: Approximately 4-6 grams
Sugar: Varies depending on the recipe, but it can range from 20-40 grams or more, depending on the amount of added sugar and chocolate used.
It's important to note that these values are approximate and can vary based on the specific ingredients and proportions used in the recipe. Additionally, the serving size may vary depending on the size and thickness of the cake slices.
Thank you and Bon Appetite!Alex