This cake is so good it should be illegal! It's very easy to make, just throw all the ingredients into the mixing bowl and let the beaters do the work. I got this from Betty Crocker's Cookbook 1978, my husband's kitchen bible from his bachelor days.
- 2 1⁄3 cups all-purpose flour
- 1 1⁄3 cups sugar
- 1 1⁄4 cups bananas, fully ripe, mashed (about 3 medium)
- 2⁄3 cup butter
- 2⁄3 cup buttermilk (I use soured milk)
- 3 eggs
- 1 1⁄4 teaspoons baking powder
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
VANILLA BUTTER FROSTING
- 3 cups powdered sugar
- 1⁄3 cup butter, Softened
- 1 1⁄2 teaspoons pure vanilla extract
- 2 -3 tablespoons milk or 2 -3 tablespoons half-and-half
- Heat oven to 350 degrees. Grease and flour oblong pan, 9x13x2 inches.
- Beat all ingredients, except chocolate chips, in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
- Stir in chocolate chips by hand.
- Pour batter into prepared pan.
- Bake until toothpick or cake tester inserted in center comes out clean, approximately 45 minutes.
- Cool cake completely and frost with Vanilla Butter Frosting.
- To make VANILLA BUTTER FROSTING:.
- Blend powdered sugar into butter.
- Stir in vanilla and milk.
- Beat until frosting is smooth and of spreading consistency.
- Hint #1. For best results, be sure the bananas you use for cakes are fully ripened. If you use firm bananas, the cake will not have the fragrance or the flavor.
- Hint #2. To sour milk: Add 1 tablespoon white vinegar or lemon juice to 1 cup of milk. For this recipe, use 2 teaspoons vinegar or lemon juice for 2/3 cup milk.
- Hint #3. When it comes to homemade frosting, I usually increase the recipe by one-half; so in this case, I used 4 Â½ cups powdered sugar, 7 Â½ tablespoons butter, and 2 Â¼ teaspoons vanilla (using the same measuring spoons, 1 Â½ teaspoons first, and then Â½ and Â¼ teaspoons vanilla).