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From Val’s Kitchen has teamed up with This Mama Loves to bring you this recipe linky. This feature runs every Monday. It’s a great opportunity for you to find and share menu ideas. Some weeks I’ll be sharing a recipe of my own, while other weeks I’ll be featuring one of the your recipes (from those submitted the previous week). Please visit the other bloggers and readers and check out the recipes they’ve shared. You never know, you could meal plan your whole week right here in a matter of minutes!
My Mom celebrated her birthday recently. She isn’t big on ice cream cake and I really wanted to make her happy. So, I decided to try my hand at making her a birthday cake with her favorite things – bananas and chocolate. Mom was ecstatic with her cake, and everyone said it tasted great. This is the recipe for that cake.
The recipe below will make an ENORMOUS cake. Seriously. If you aren’t having a lot of people over plan on sending some to the neighbors or something. It’s really big. I haven’t done it myself yet but I can’t see any reason why it couldn’t be halved. Anyway, here is my recipe.
Recipe For Big Chocolate Chip Banana Cake With Whipped Cream Icing
You will be using 2 (two) 13×9 cake pans. I used disposable/reusable pans. I also recommend using a stand mixer for this, if you don’t have one borrow one like I did.
- 8 small-medium ripe bananas, mashed
- 6 cups flour
- 3 teaspoons baking soda
- 4 teaspoons Vann’s vanilla extract (from Puritan’s Pride)
- 1 tbsp cinnamon
- 2 tbsp Golden Blossom honey
- 4 cups brown sugar
- 1/2 teaspoon salt
- 2 cups butter, softened
- 6 large eggs
- 4 teaspoons lemon juice
- 3 cups buttermilk
- 4 large bananas
- 2x 8 oz packages cream cheese, softened
- 1 cup whipping cream
- 1/4 tsp vanilla extract
- 1 cup Chocolate chips (you can adjust this according to your taste)
Whipped Cream Icing
- 2 cup heavy whipping cream
- 4 tbsp sugar
- 1/2 tsp Vann’s vanilla extract
- 1/4-1/2 cup chocolate chips
Preheat oven to 375 f.
Spray the two cake pans with nonstick cooking spray.
In the mixer bowl combine the 8 bananas, lemon juice, buttermilk, eggs, cinnamon, vanilla, honey salt, butter and baking soda until mixed well.
Next add in the flour, one cup at a time, until mixed well. Do the same with the brown sugar until it’s mixed in well also.
Pour the cake batter into the two pans, dividing equally.
Bake for approximately 1 hour, until a toothpick inserted into the middle of the cake comes out clean.
Once you’ve taken the cakes out of the oven, let them cool for a short while. You don’t have to but it’s much easier to put the icing on if you do.
Before you ice the cake you have to make the filling and put it in there.
If you didn’t rinse out your mixing bowl, do that now.
Place the softened cream cheese, whipping cream, vanilla and the chocolate chips into the mixing bowl and mix until combined well.
If you’re brave you can slice the rounded top off of your cake so it’s flat. I was a bit nervous that it would break due to the size so I left mine rounded. One cake is for the bottom and the other is for the top. Use whichever is flatter on the top side for the bottom cake.
Using a large spoon or spatula (or whatever you want to work with) spread the filling over the top of the bottom cake.
Slice the 4 large bananas and lay them out next to each other across the cake.
Once the cake filling has been laid down, put the second cake on top of it.
Now it’s time to ice the cake.
If you didn’t rinse out your mixing bowl (again), do so now.
Place the whipping cream inside the bowl.
Mix the contents for about 4-5 minutes, until you see that the whipping cream is thickening
Now add in the sugar and vanilla and continue mixing until the consistency is that of whipped cream and not liquid, and peaks are forming. All together it took me 7-8 minutes.
Sprinkle the chocolate chips on top of the cake and serve.
Now let’s see what you’re cooking up!
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