Banana Chocolate Chip Cake with Milk Chocolate Buttercream

A deliciously moist, and fragrant spiced banana chocolate chip cake, surrounded with a rich chocolate frosting made with real milk chocolate.

BANANA CHOCOLATE CHIP CAKE WITH MILK CHOCOLATE FROSTING. A deliciously moist chocolate chip banana cake surrounded with a real milk chocolate buttercream.The week has flown by so fast for me, I can’t even believe it’s Friday already, but hey, TGIF right? It’s time to wind down from a hectic work week and catch up on some personal stuff like family, and some much needed me time. So, I hope you don’t mind, but I’m going straight to the why, what and how in this post.

BANANA CHOCOLATE CHIP CAKE WITH MILK CHOCOLATE FROSTING. A deliciously moist chocolate chip banana cake surrounded with a real milk chocolate buttercream.Why: It was my toddler’s birthday party last weekend and my little monkey loves bananas, and anything with chocolate chips, cinnamon, or chocolate in general. I know this doesn’t look like a birthday cake for a four year old, but my little guy doesn’t care what his cake looks like as long as the taste is to his liking. Therefore, I had carte blanche on the appearance of the cake. So, at 11 o’clock at night when I was putting the cake together, I just did some simple piping with an open star tip and topped it with silver pearls to add some bling. It’s an easy, yet impressive way to decorate.

BANANA CHOCOLATE CHIP CAKE WITH MILK CHOCOLATE FROSTING. A deliciously moist chocolate chip banana cake surrounded with a real milk chocolate buttercream.What: A dense, moist, banana bread-like cake with the added taste and texture of sweet mini chocolate chips in every bite. There’s a delicate hint of cinnamon for a lovely aroma and contrast to the bananas. The frosting is a smooth, luscious, chocolate buttercream made with real milk chocolate.

BANANA CHOCOLATE CHIP CAKE WITH MILK CHOCOLATE FROSTING. A deliciously moist chocolate chip banana cake surrounded with a real milk chocolate buttercream.

Happy Fiesta Friday #39, and happy birthday to Angie@TheNoviceGardener. Looking forward to another great party!

And here is the how:)

Banana Chocolate Chip Cake with Milk Chocolate Frosting

  • Servings: about 10 servings
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Ingredients for the cake:

2 & 1/2 cups all-purpose flour

1& 1/2 tsp baking powder

3/4 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 cup unsalted butter, room temperature

1 cup sugar

1 tsp vanilla

2 large eggs

1/2 cup sour cream

2 cups mashed overripe bananas (about 4 medium)

1 cup mini chocolate chips

Instructions:

1) Preheat oven to 350F. Butter and flour two 8 inch round pans.

2) In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

3) Using an electric handheld or stand mixer, beat the butter and sugar together in a large bowl until light and fluffy. Add the vanilla and eggs, one at a time, mixing in between.

4) Add half of the flour mixture, beat on low speed, then add the sour cream and bananas, mix again. Add the remaining flour mixture, beat until just combined and stir in chocolate chips.

5) Divide the batter among the 2 prepared pans. Bake for 40 minutes or until the cakes are golden brown and pull away from the edges. Let cool completely and chill in refrigerator until ready to frost.

Ingredients for frosting:

1 pound milk chocolate chips

2 cups unsalted butter, softened

2 cups powdered sugar

1/4 tsp salt

1 cup sour cream

Instructions:

1) Melt the chocolate in a double boiler and let cool to touch.

2) Beat together butter, sugar and salt until pale and fluffy. Slowly beat in melted chocolate, then sour cream, and beat until smooth. Frosting can simply be spread on top and around the cake or piped on, if you want to get fancy.

cake recipe adapted from Handle the Heat

frosting recipe adapted from Martha Stewart

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chocolate cinnamon cheesecake-1The recipe was super easy to follow, just butter, chocolate cookie crumbs, eggs and sugar. What makes this recipe so simple is that the chocolate is already part of the cream cheese,so half the work is already done for you. This cheesecake will take you less than 1 hour to make from start to finish, just 10-15 minutes of prep, and 40-45 minutes bake time. I added the cinnamon for some flare and I’m so glad I did. The fragrance and taste of the cinnamon mixed with the chocolate is amazing. You can omit the cinnamon if you are not a fan, but I highly recommend adding it. The one teaspoon I added to the batter is just the right amount. It’s not overpowering or spicy, it just adds a heavenly fragrance and taste that pairs so well with the chocolate. The package of 3 is a limited edition, but the single 250g round container is always available.

CHOCOLATE CINNAMON CHEESECAKE. Super easy to make, only 6 ingreds, 15mins prep, 40mins bake time, in less than an hour, you have a delicious, chocolatey, melt-in-your-mouth dessert.Imagine this, creamy, velvety cheesecake, melting-in-your-mouth as the smooth chocolate flavor caresses your palette. And if that wasn’t enough, you have the aroma of cinnamon stimulating your senses. This cheesecake is so good, I’d even say it’s heavenly.

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Chocolate Cinnamon Cheesecake

  • Servings: 8
  • Time: 10-15mins prep 40-45mins bake
  • Difficulty: easy
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Ingredients

1 & 1/4 cup chocolate cookie baking crumbs

3 tbsp melted butter

3 pkgs (250g each) Philadelphia Chocolate Cream Cheese, softened

3/4 cup sugar

1 tsp ground cinnamon

3 eggs

Instructions

1) Preheat oven to 350°F. Toss the cookie crumbs with the melted butter and press onto the bottom of a 9-inch springform pan.

2) Using a handheld mixer, beat the cream cheese with the sugar and cinnamon until well blended. Add the eggs, one at a time until just combined and smooth.

3) Pour over crust and bake for 40-45 minutes or until the edges looks dull and there is 2-3 inches of the center that is still wobbly. Remove from the oven and run a thin knife around the edges to loosen cake. Cool before removing the rim. Refrigerate for 4 hours.

Optional: Top with whipped cream and a dusting of cinnamon or cocoa powder before serving.

Recipe adapted from Philadelphia.

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