I made this cake for the Worship and Theology Night for our student group. I’m thankful I can bake for students, rather than having just our family (mostly me) eating all the stuff I bake! 😉
This is a recipe that I adapted from Betty Crocker. Have you ever noticed that Betty is the only one who measures in 1/3 c increments??
2 1/2 c. flour
1 1/2 c. sugar
3 medium bananas
2/3 c. shortening (it’s best with a little Crisco but this time I used all margarine)
1/2 c. finely chopped nuts
2/3 c. buttermilk (or soured milk)
1/2 t. vanilla
1 1/4 t. baking powder
1 1/4 t. baking soda
3/4 t. salt
1/2 1 c. mini chocolate chips
Heat oven to 350 F. Grease and flour 9 x 13 pan or two 9-inch round pans.
Beat all ingredients (except chocolate chips) on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan(s).
Bake 35-50 minutes, depending on size of pan used or until tester comes out clean.
Cool 10 minutes; remove from pan. Cool completely. Frost.
I prefer my own concoction of chocolate peanut butter frosting but it’s also good with plain chocolate or plain peanut butter frosting or even cream cheese frosting.
Chocolate Peanut Butter Frosting
1/2 c. creamy peanut butter
1/4 c. cocoa (more, if desired)
3 c. powdered sugar
1 t. vanilla
1/4 c. milk (or more as needed to attain proper texture)
Beat until smooth and spreading consistency.