Chocolate Chip Banana Cake

Ingredients

Cake

• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoon 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 1/4 cups mini chocolate chips

Creamy Butter Frosting

• 1 cup butter, room temperature
• 3 cups confectioners sugar
• 2 teaspoons vanilla extract
• 1 to 2 tablespoons milk or cream
• Clear Lemon Glaze and Sliced Banana Topping
• 2 firm bananas
• 1/2 cup sugar
• 1/2 cup water
• 1 tsp grated lemon rind
• 1/4 cup lemon juice
• 1 teaspoon cornstarch
• 1-2 Cups Mini Chocolate chips for garnish

Directions

Cake

1. Preheat oven to 350 degrees F.
2. Grease and cut parchment paper to fit two 8-inch cake pans. Grease the parchment paper.
3. Whisk flour, baking soda, and salt in a medium bowl.
4. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
6. 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.
7. Bake 30-35 minutes. Test with toothpick in center of cake. If it comes out clean they are ready.
8. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.

Creamy Butter Frosting

1. In a mixing bowl with electric mixer, combine the butter with confectioners sugar. Beat on low speed until sugar is moistened, then beat on medium to high speed for about 2 minutes. Add the vanilla and 1 tablespoon of milk or cream and beat until smooth. Beat in more milk or cream, as needed for spreading consistency.
2. Clear Lemon Glaze and Bananas
3. In a small saucepan heat the water just enough to dissolve the sugar. Mix well.
4. Put cornstarch into 2 tablespoons cold water, stir until combined then whisk into the heated sugar and water solution. Heat and stir until thickened.
5. Add the lemon rind and lemon juice and stir together. Set aside until cooled.
6. Slice the firm bananas thinly into a bowl. Pour thickenes glaze over the sliced bananas.
7. Using a spatula, GENTLY stir the glaze over the bananas so they become coated. This will help to stop them from browning too quickly.

Assembly

1. Reserve some frosting in a piping bag to decorate.
2. Place first layer of cake on the cake plate.
3. Spread a portion of frosting on the first layer.
4. Place the second layer of cake. Frost the entire cake.
5. Pipe the decorative icing on the top, making a well for the glazed bananas.
6. Hand pat the mini chocolate chips around the sides of the cake.
7. Gently spoon the glazed bananas on top. Serve.