When I was growing up, food wasn’t wasted. And that went beyond the general ‘finish your plate’ rule: my grandma managed to work her (hand-grown, of course) zucchini, squash and even tomatoes into cakes and breads.
My favourite, of course, was banana bread. I loved it for breakfast, lunch, snacks, dinner – always smothered in butter, preferably served warm. It was comforting, stodgy, and (because my mother hated bananas) all mine.
But now when I find myself the owner of a few past-their-sell-by-date bananas, I look for something alternative. Maybe I ate too much banana bread in my lifetime. Maybe mine’s just not as good. But you know what is good? Bananas. With chocolate. And peanut butter.
Banana Chocolate Chip Cake with Peanut Butter Frosting
YOU’RE GONNA NEED: 2x eight inch round pans
For the cake:
2 eggs, at room temperature
2 1/4 cups flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup mashed overripe bananas (about three)
3/4 cup milk
1/2 cup butter
1 tsp vanilla
1 cup chocolate chips
For the frosting:
1/2 cup butter
1/2 cup peanut butter
2-4 cups powdered sugar
Milk, as needed
1. Preheat the oven to 350F (180C). Lightly grease the two cake pans.
2. Sift together the flour, sugar, baking powder, baking soda and salt. Add the bananas, milk, butter and vanilla and beat with an electric mixer until just combined. Add the eggs and beat for two minutes. Stir in the chocolate chips. Split the batter between the two pans.
3. Bake for 25-30 minutes until a knife can be removed cleanly. Allow to cool slightly in the pans, then turn out onto wire racks and cool completely.
4. Prepare your frosting: beat together the butter and peanut butter until smooth. Slowly beat in the powdered sugar and add milk as necessary until the frosting reaches spreading consistency. Frost the cake layers and stack together.
Recipe adapted from Better Homes and Gardens.