To prepare cake- Preheat oven to 350 degrees. Grease and flour 2
(9-inch) cake pans. Set aside.
In a large mixing bowl, whisk flour, baking soda and salt together
and set aside.
Into a clean, large bowl of an electric mixer, cream butter and
sugar together on medium speed. Beat in vanilla extract,
scraping the bowl as necessary with a rubber spatula. Add eggs,
one at a time, beating well after each addition. Add banana,
mixing until completely incorporated.
On low speed, add the sifted dry ingredients in two additions
alternately with the buttermilk. Beat for 1 minute. Stir in
chocolate chips until evenly dispersed throughout batter.
Divide batter evenly between 2 prepared pans. Bake for 25 to 30
minutes, or until a cake tester inserted into the center comes out
clean.
Allow cakes to cool for 10 minutes before inverting onto wire
rack. Cakes should cool completely for about 2 hours before
frosting.
To prepare frosting- While cakes are cooling, in a large, clean
mixing bowl, beat cream cheese, butter, vanilla and lemon juice
using an electric mixer on medium speed. Slowly add powdered
sugar, until frosting is a spreadable consistency. If frosting
becomes too thick, add water, 1 teaspoon at a time, until desired
consistency is achieved.
To assemble cake- Place 1 cake layer on serving platter and spread
1/2 of prepared frosting over all. Top with second cake round and
spread remaining frosting over all. If desired, garnish with
strawberries. Cover with cake dome and cool in refrigerator. Allow
cake to come to room temperature before serving.
Originally Submitted
2/17/2017
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