This magnificent cake went down a storm with my flatmates – I highly doubt it will last until tomorrow!
Lighter than banana bread – milk and dark chocolate chips and caramel frosting make this cake super decadent. It is relatively simple to make and is perfect with coffee.
The caramel frosting featured in a previous recipe and is very versatile.
If you are left with excess cake batter make some extra muffins and top with a little of the frosting for a great mid-morning snack.
Banana-Chocolate Chip Caramel Cake
3 Cups Plain Flour
2 tsp Baking Powder
1 tsp Salt
2 Cups Caster Sugar
250g Unsalted Butter (At Room Temperature)
2 tsp Vanilla Extract
4 Ripe Bananas (Mashed)
300 ml Sour Cream
100g Milk Chocolate Chips
100g Dark Chocolate Chips
1 Quantity Caramel Frosting
2 x 8 3/4 Inch Sandwich Pans
1) Line the cake pans with baking parchment. Pre heat the oven to 180C.
2) Beat the butter, sugar and vanilla extract with an electric whisk until light and fluffy (2 minutes). Add the eggs one at a time, whisking to combine.
3) Measure the flour, baking powder and salt into a bowl and mix to combine. Slowly add to the wet mixture, whisking slowly to ensure it is fully combined.
4) Lightly whisk the bananas and sour cream into the mixture. Add the chocolate chips and fold to combine.
5) Divide the mixture between the two cake pans and place in the oven. Bake for approx. 40 minutes until a skewer inserted into the centre of each cake comes out clean.
6) Transfer to a wire cooling rack to cool. Once cooled, sandwich the two layers of the cake together with a little caramel frosting. Use the remainder of the frosting to cover the top of the cake.