I buy bananas all the time, but my husband and I will only eat them when they are still a little green and fresh. If there are any spots on them…no way. They just sit there in the kitchen, getting spottier and spottier. And no one eats them. But this is the opposite of a problem because super ripe bananas make the best banana bread…or banana cake.
I’ve been toying with this recipe for a while, and I originally wanted it to be made with cream cheese filling in a traditional loaf pan.
I tried to make it several times. First my cream cheese filling turned out to be too eggy so it was like a weird scrambled egg filling and totally inedible. Gross.
The second time the filling was better because I added more cream cheese (let’s be honest, more cream cheese makes everything better), but the batter plus extra filling made it overflow in my loaf pan and made my whole apartment smell like burnt toast. I should’ve taken a picture, it was the perfect “nailed it!” moment. I was literally waving cookie sheets around my apartment, opening windows, and just basically freaking out.
And the other problem with the filling was that it tasted better straight out of the mixing bowl than it did when it baked with the bread.
So, obviously, the bread just needed to be cake and the filling just needed to be frosting.
For the cake, combine the dry ingredients first:
1 and ½ cups of flour
1 cup of sugar
3 teaspoons of baking powder
and ½ teaspoon of salt.
Combine in a bowl and whisk.
I should’ve used a bigger bowl!
Now cut in ½ stick of softened butter till it’s combined and crumbly.
In a separate shallow bowl mash three super-ripe bananas till they pretty much look like baby food.
And in a separate small bowl add two eggs and whisk till combined.
Now add the mashed bananas and the eggs to the dry ingredients.
Stir lightly to combine.
And now my favorite part. Tiny morsels of happiness, aka mini chocolate chips. One whole cup.
Pour them into the batter and stir lightly to combine.
Now pour the batter into a greased 10 x 10 pan and bake at 350 degrees for 40-45 minutes. I just stick a knife in the middle of the cake and when the knife comes out clean I know the cake is done.
Now it HAS to cool. It really does. Normally I’m against letting things cool. I like chocolate chips to be super melty and warm and gooey but for the sake of the frosting, you must let it cool. I know, I know. Totally lame. But trust me, it’s worth it.
Let it cool for the time it takes to make the frosting at watch two episodes of Friends.
To make the frosting add ¼ cup of butter and 8oz of cream cheese (both softened) in a large bowl.
Whisk with a hand mixer on low-medium speed till combined and creamy.
Now. Do you have a vanilla bean? I buy mine at beanilla, and you can buy 10 beans for about $12, which is ridiculous because in most stores they are like $4 each. So check it out if you want to buy some! But anyways, if you don’t have a vanilla bean you can use a teaspoon of vanilla extract and it will work perfectly.
But if you do have a vanilla bean, here’s what you do! Cut the bean down the center and use a knife to scrape out all of the seeds inside. Don’t leave any behind. That would practically be a sin.
Put all the seeds in the bowl with the butter and cream cheese.
Whisk with the hand mixer on low till well combined. See the little black spots. They are tiny speckles of goodness, just bursting with vanilla flavor. YUM.
Now add 1 cup of powdered sugar to the bowl.
Whisk with the hand mixer till combined and fluffy. Give it a taste and add more powdered sugar if you wish.
Now spread the frosting on the cake, cut into squares, and consume with delight.
The vanilla bean seeds in the frosting add a very slight crunch that I am just obsessed with. Vanilla beans might just be my new favorite ingredient.
This cake is seriously scrumptious. I don’t know what it is about cream cheese frosting but it’s just divine. And combine that with the ooey-gooey chocolaty banana cake…it’s just heavenly.
Enjoy! xx! Lauren