Banana Cake with Milk Chocolate Frosting

My daughter takes after me – she likes her bananas under-ripe. Once bananas start to get little brown flecks in them I don’t want anything to do with them (eating plain of course, the riper the better for baked goods!). Since, Alana and I eat bananas for breakfast every morning we rarely have enough left over for baking, but when we do it’s a real treat. Sometimes, we just want something a little different than our old standby banana bread. This fit the bill and was a nice change. Moist and delicious!

Banana Cake with Milk Chocolate Frosting
Ingredients:
for the cake
1/2 cup butter, melted
3/4 cup sugar
1 tsp vanilla
3 ripe bananas
4 tbsp yogurt or sour cream
2 large eggs
1 tsp baking soda
1/2 tsp baking powder
2 cups flour
1 cup milk chocolate chips

For the frosting
1 cup milk chocolate chips
1/4 cup butter
1 cup powdered sugar
2 tsp (or more!) milk

Directions:

Preheat oven to 350 F.

To make the cake grease a 13 x 9 baking dish. Combine the butter, sugar and vanilla in a stand mixer and mix well. Mash bananas and add to butter mixture. Stir in yogurt and eggs, mixing well. Whisk together the dry ingredients in a separate bowl, then add to the batter, stirring until blended. Fold in chocolate chips.

Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

To make the frosting melt the chocolate chips in the microwave or the top of a double boiler and cool slightly. Place butter and chocolate in the bowl of a stand mixer and beat for 2 minutes on medium-high speed. Add powdered sugar and continue mixing. Add the milk about 1/2 tsp at a time until the frosting is a spreadable consistency. Pour over cooled cake; slice and serve.

Source: Cate’s World Kitchen

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