Two lonely over ripe bananas sitting on my counter were the inspiration for this yummy cake.
The original recipe came from my sister. She had brought one of these freshly baked cakes over after the birth of one of my children, and my husband loved it!
Over the years I have served it with either a burnt sugar frosting or a cream cheese frosting – both were very good. But since I had some left-over chocolate frosting, I decided this recipe needed a little Chocolate Lady make-over!
Some mini chocolate chips and a layer of rich chocolate frosting made this yummy cake a hit for both my banana loving husband and his chocolate loving wife!
Chocolate Chip Banana Cake
2/3 cup milk
2 teaspoons lemon juice
2-1/3 c. flour
1-2/3 c. sugar
1-1/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
2/3 cup shortening (I used margarine)
2/3 cup mashed bananas
2/3 cup chopped nuts (optional – I used walnuts)
1 cup mini chocolate chips
Put 2 tsp. lemon juice in measuring cup. Add milk to make 2/3 c. Set aside.
In a large bowl mix together the flour, sugar, baking powder, soda, and salt.
Add the shortening, mashed banana and sour milk. Beat 2 minutes.
Add 2 eggs. Beat another 2 minutes. Add the chopped nuts and chocolate chips. Bake in 2 greased and floured 9 inch round pans or a 9 X 13 pan at 350 degrees for 35 minutes.
If baking in two round pans, cool 10 minutes and remove. Cool completely before frost with Chocolate Buttercream Frosting.
Chocolate Buttercream Frosting
1 stick butter (softened)
1/2 cup cocoa powder
4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
Beat the butter and cocoa until smooth, then add the sugar 1 cup at a time beating with each addition. Add milk and vanilla and beat for 3 minutes. Spread on cooled cake.