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Thursday, October 3, 2013

Banana Chocolate Chip Cake

This Banana Cake is so comforting and delicious, moist and full of bananas and chocolate chips then covered in a sweet vanilla glaze.   It's a little bit lighter in texture then banana bread and perfect for brunch or a snack.
Recipe ~ Cake
2 1/2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground mace
2 large, very ripe bananas
1 tsp lemon juice
1/4 cup sour cream
1 1/2 tsps pure vanilla extract
1 1/2 sticks (3/4 cup) unsalted butter at room temp, cut into 1" pieces
1 1/4 cups sugar
3 large eggs
1/2 cup mini chocolate chips
Vanilla Glaze ~
1 cup powdered sugar
3 - 4tsps very hot water
2 tsps. light corn syrup
1/4 tsp pure vanilla extract
1/8 tsp lemon juice
pinch of salt
Instructions ~
Position rack in the lower third of oven.  Preheat to 350 degrees.  Spray a 10" bundt pan with baking spray generously.  Whisk together the flour, baking soda, salt and mace in a large bowl, set aside.  Cut the bananas into 1" pieces and place in a food processor with the lemon juice.  Process for 30 seconds, then scrape down bowl, process for another 10 seconds, or until bananas are pureed.  Stir the sour cream and vanilla extract into the bananas and set aside.   Place the butter in the bowl of a stand mixer fitted with a paddle attachment  and mix on med until smooth, about 2 mins.  Add the sugar slowly mixing on medium speed.  Add the eggs, one at a time, beating after each addition and scraping down the bowl as needed.  At low speed add the dry ingredients alternately with the banana/sour cream mixture.  Scrap down the sides of the bowl as needed and mix until incorporated.  Fold in the chocolate chips.  Spoon batter into bundt pan and bake for 55-60 mins, until golden brown and a toothpick comes out clean.  Remove from oven and let stand for 10 minutes, then invert onto a rack.  Prepare the glaze:  Place the powdered sugar in a med bowl, add 3 tsps. water and rest of ingredients, stir with a fork or whisk until smooth.  Add an additional tsp of water or more as needed to make a thin glaze.  While the cake is still warm spoon glaze over cake and let cool.
Adapted from Great Coffee Cakes, Sticky Buns, Muffins and More, by Carole Walter


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