Banana Chocolate Chip Cake with Peanut Butter Cream Cheese Icing
from Crescent City Cooking by Susan Spicer (buy this book!) - pg. 332
Makes 8-10 servings, or 18 cupcakes
Ingredients
2-1/2 cups cake flour
3/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 cups mashed ripe banana
1 1/2 tsp pure vanilla extract
3/4 cup buttermilk
1/4 pound plus 4 Tbsp (1-1/2 sticks) butter for greasing
1 cup sugar
3 eggs
3/4 cup semisweet chocolate chips
chocolate chips or sweetened dried banana chips, for garnish
Directions
1. Preheat the oven to 375 F. Butter and flour two 8-inch round cake pans or line cupcake tins with paper liners.
2. Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
3. Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips.
4. If making a cake: Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
4. If making cupcakes: Fill each cupcake liner almost all the way full, leaving 1/4 inch at the top of each and bake for about 19 minutes, or until a toothpick comes out clean. Allow cupcakes to cool in pans for about 10 minutes, then invert to release. Cool completely on wire racks. Spread icing on each cupcake and garnish with chocolate chips or sweetened dried banana chips.
Cupcakes should be kept in the fridge, but taste better at room temperature so take em out a few minutes before devouring.
—
Peanut Butter Cream Cheese Icing
Makes about 2-1/2 cups, enough for 1 two-layer cake or 18 cupcakes
Ingredients
1/2 cup creamy peanut butter
1 (8 oz) package cream cheese, softened
1-1/4 cup confectioner’s sugar, sifted
1/2 tsp vanilla extract
Directions
1. Cream the peanut butter and cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.
from Crescent City Cooking by Susan Spicer (buy this book!) - pg. 332
Makes 8-10 servings, or 18 cupcakes
Ingredients
2-1/2 cups cake flour
3/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1-1/2 cups mashed ripe banana
1 1/2 tsp pure vanilla extract
3/4 cup buttermilk
1/4 pound plus 4 Tbsp (1-1/2 sticks) butter for greasing
1 cup sugar
3 eggs
3/4 cup semisweet chocolate chips
chocolate chips or sweetened dried banana chips, for garnish
Directions
1. Preheat the oven to 375 F. Butter and flour two 8-inch round cake pans or line cupcake tins with paper liners.
2. Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
3. Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips.
4. If making a cake: Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
4. If making cupcakes: Fill each cupcake liner almost all the way full, leaving 1/4 inch at the top of each and bake for about 19 minutes, or until a toothpick comes out clean. Allow cupcakes to cool in pans for about 10 minutes, then invert to release. Cool completely on wire racks. Spread icing on each cupcake and garnish with chocolate chips or sweetened dried banana chips.
Cupcakes should be kept in the fridge, but taste better at room temperature so take em out a few minutes before devouring.
—
Peanut Butter Cream Cheese Icing
Makes about 2-1/2 cups, enough for 1 two-layer cake or 18 cupcakes
Ingredients
1/2 cup creamy peanut butter
1 (8 oz) package cream cheese, softened
1-1/4 cup confectioner’s sugar, sifted
1/2 tsp vanilla extract
Directions
1. Cream the peanut butter and cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.
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