#351: Banana Cake

The original recipe for this was supposed to have chocolate frosting and be a two layer cake.  I was making this for the girls to take to school with them (their first full week back after summer break) and didn't want the kids eating all that frosting or sugar.  So I decided to just make the cake part and throw in some mini-chocolate chips into the batter.  Also, I was WAY too lazy to even think about making a double layer cake.

This actually didn't turn out too bad!  It's a little dense and the chocolate chips pretty much all settled at the bottom, but I certainly would eat it and make it again.  Would it be better with frosting?  DEFINITELY?  Does the cake need it?  Nope! 

1 stick (1/4 pound) unsalted butter, softened

1 1/2 cups light brown sugar

3 eggs

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 very ripe large banana, mashed (1 cup)

1/2 cup milk

2 cups all-purpose flour
Mini chocolate chips (about 1 c or whatever you want to add!)

Preheat oven to 350°F. Grease an 9x13 pan, set aside.

Make banana cake: Using an electric mixer, cream butter and sugar, beating until fluffy, about 5 minutes. Add eggs, one at a time, beating after each addition until well blended. Mix in baking powder, baking soda and salt. Add banana and beat at medium speed until barely incorporated. Mix in milk. Add flour and mix at low speed until smooth.  Add in mini chocolate chips (as much as desired). Spoon batter into prepared pan.

Bake until springy to touch, 35 to 40 minutes. Let cakes cool completely on a wire rack.