Time: 1 hour
I have paired two absolute classics! Banana cake with peanut butter and chocolate chips with a hint of cloves smothered in peanut butter frosting AND BTO!!! You really ain’t seen nothin’ yet… baby! This is perfect for a potluck or high noon tea!
Music Selection: Bachman Turner Overdrive – You Ain’t Seen Nothin’ Yet
2 c flour
1 tsp baking soda
¼ tsp salt
3 ripe bananas, mashed
½ c butter, at room temperature
1 c sugar
2 large eggs
1 cup vanilla Greek yogurt (or honey Greek yogurt)
1 tsp vanilla
¾ c peanut butter chips
¾ c chocolate chips
3 c powdered sugar
1/3 c milk
½ c butter at room temperature
½ c peanut butter
Preheat oven to 350 degrees. Grease a 9 x 13 pan with butter.
In large bowl, cream the butter, bananas, sugar, eggs, cloves and vanilla. With a beater, mix in the yogurt and eggs until smooth.
In separate bowl, mix salt, baking soda and flour. Slowly mix the flour into the wet ingredients.
When well mixed, add in the peanut butter and chocolate chips. Pour into greased pan and bake for 30 minutes, until toothpick comes out clean. Let cool completely.
In a clean bowl, with beaters cream the butter and peanut butter until smooth. Add the dash of cloves.
Mix in 1 ½ cups of powdered sugar. When blended, add in the milk and beat until smooth, slowly adding in the remaining powdered sugar. Spread evenly over the cake. Decorate the cake using the tongs of a fork. Enjoy with a hot cup of coffee or strong tea.
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Fall food is fantastic!