I don't consider myself a major fan of cake. It doesn't really fall under the category of hard core, like most of the treats I prefer. I do like it sometimes, though. And if they didn't generally require so much work to prepare and top, I'm sure I'd make them more often.
Well, today I'll share with you a cake I love. The recipe came to me through my roommate Andrea, who made all sorts of delicious treats back in the day and still does, only now she makes sure they have ingredients that are unavailable in Poland and makes them, photographs them and then blogs about them. I'm not sure why I still consider her a friend. Oh yes, the recipes I acquired from her that I CAN make in Poland, like this one!
So this treat is cleverly named: Banana Cake! Ooooh, I'm sure you've never heard of anything like that, or baked it many times, either. But this is different! I'm SURE it's different! I've never seen this cake anywhere else. Okay, probably the main thing that sets this one apart is the topping. Somehow the cake and the topping are just a winning combination (I first typed winning conversation because Evie was talking to me while I type this. Evie, out. Brain, ON. There.)
There are so many reasons why people need to make this cake. It's so much healthier than a pan of brownies (or at least it has less fat, anyway). It's as easy to make as a batch of cookies. It's another way, make that a better way, to use up those black bananas. But mostly, it's just so delicious. Okay, for those of you who aren't me (that's probably most of you) and don't like things hyper sweet, you may consider this to be a little on the sweet side, especially with the topping, but just consider it a dessert, and don't eat it like we did; for dessert last night, for breakfast this morning (it has bananas), and another little piece after lunch.
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup milk
1 tsp vanilla
1 cup mashed bananas
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
Now for the tricky part. Mix it all together (I do it about the same way you do with cookies, mix wet, then add dry) and pour it in a greased 9 by 13" pan. Now mix together:
2 cups chocolate chips (give or take, depending on if you're me or you)
1/2 cup brown sugar
1/2 cup nuts-or more (I always use chopped or slivered almonds, but that's only because I can't stand walnuts and peanuts just don't sound like the thing, here)
Sprinkle this topping nice and evenly over the cake batter and put it in a 350 degree oven for 35 minutes or so.
Or, alternately you can misread the instructions and check on it after 25 minutes and be very confused at how jiggly it still is in the middle, and then get back on the computer while it finishes baking, forget about it, and finally remember and take it out of the oven about 5 minutes after the nick of time. If this happens to you, don't worry. That brown on the edges and bottom of the pan is like some heavenly carmelization. This cake is delicious any way you eat it but I like it best warm. MMMMMMMmmmmmmMMMMMmmmmmMMMMM
And if you're me (gosh, ARE YOU ME already? I'm really getting so confused) and you made it after dinner last night, you should have about this much left after lunch today.