Prep 15 mins
Cook 45 mins
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.
- 551.25 ml all-purpose flour
- 314.66 ml sugar
- 295.73 ml bananas, fully ripe, mashed (about 3 medium)
- 158.51 ml butter
- 158.51 ml buttermilk (I use soured milk)
- 3 eggs
- 6.16 ml baking powder
- 6.16 ml baking soda
- 4.92 ml salt
- 236.59 ml semi-sweet chocolate chips
VANILLA BUTTER FROSTING
- 709.77 ml powdered sugar
- 78.07 ml butter, Softened
- 7.39 ml pure vanilla extract
- 29.58-44.37 ml milk or 29.58-44.37 ml 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).
What a lovely cake! The texture is so light and airy! I ran short of granulated sugar so added 1/3 cup brown sugar to make up the volume. At 35 minutes convection baking time, the cake tested clean and the sides had started to pull away. It was sweet enough for me w/o the frosting so I just garnished it with some sifted cocoa (and saved another inch or so on my hips ;-)). Thanks for posting this super recipe!
Delicious! I chose to use margarine in place of the butter both in the cake & the frosting. I also used the buttermilk. The cake turned out light & flavourful. I took this to a casual New Year's Eve dinner & it was met with rave reviews by all! If I were to offer any constructive criticism, I would suggest slightly decreasing the sugar in the cake - other than that - PERFECT!