I developed this recipe—in very small increments—for a newspaper article celebrating the fiftieth anniversary of the Easy-Bake Oven. My first impulse was to create something very sophisticated, but then I thought I’d appeal to the kid in everyone with bananas, chocolate, and peanut butter. I have since used this cake recipe with a strawberry-cream cheese icing, with great success. And yes, I did have an Easy-Bake Oven when I was a kid!
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Peanut Butter—Cream Cheese Icing
Preparation
Step 1
Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.
Step 2
Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.
Step 3
Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.
Peanut Butter—Cream Cheese Icing
Step 4
Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.
