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Banana Chocolate Chip Cake. A Recipe

Posted: September 28th, 2010 | Author: | Filed under: Food, Recipes | Tags: Cake., Food, Recipes | 5 Comments »

I had intended to make Banana Chocolate Chip Bars on Sunday.  I had pulled 4 frozen bananas from the freezer on Saturday night  so they would be ready to go in the morning.  I couldn’t find the recipe.  I have at least two copies of this recipe somewhere.  Two copies I procured in the past 6 weeks.  Who knows where they went to.  I crave these bars.

But, there I was with 4 really ripe and really gross bananas that needed to be used and I wanted something dessert-y.  So I decided to add them to the only thing I could think of.  My Mom’s Chocolate Chip Crumb Cake.

I have been eating this cake my entire life.  There are five things I consider staples every girl in my family should have mastered: Lemon Bars, Toffee Bars, Magic Cookie Bars, Mandarin Orange Cake and Chocolate Chip Crumb Cake.

This is the original recipe (from the Toll House Cookbook):

Chocolate Chip Crumb Cake
2 c Flour
1 t Baking Powder
1 t Baking Soda
1/2 t Salt
1/2 c Butter
1 c Sugar
1 t Vanilla
1 c Sour Cream
2 c Mini Chocolate Chips

Topping:
1 T Flour
2 T Butter
1/2 c Brown Sugar
1/2 c Mini Chocolate Chips

Combine dry ingredients, set aside
Cream Butter and Sugar
Add wet ingredients to butter + sugar mixture, combine
Add dry ingredients to wet ingredients
Fold in Chocolate Chips

Cut together topping ingredients with a pastry blender or two knives, set aside

Spread into greased 9″x13″ pan and sprinkle with topping
Bake at 350F for 45-50 minutes

Now here is where I change it up.  I double the topping.  I know.  Like I need more butter and chocolate.  Well, I think I do.  So I add more.  I also added the 4 slippery bananas to the wet ingredients.  Because of this I ended up baking the cake for 55 minutes.  It’s a little hard to tell when the cake is done because all that chocolate and butter gets pretty melty.  I just make sure my cake isn’t jiggly when it comes out of the oven, check after 45 and add time accordingly.

I eat this cake for dessert.  I eat it for breakfast.  I’m quite certain it would make a terrific muffin (it’s a dense and hearty cake).  Then I wouldn’t feel bad about eating it for breakfast.  I also think I will start adding this topping to every cake I make instead of frosting.  Doubled of course.

So, what are the recipes you’ve had handed down in your family that you can throw together on a whim?

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5 Comments on “Banana Chocolate Chip Cake. A Recipe”

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