A number of years ago, in the middle of the afternoon, I received an e-mail from my husband at work saying I absolutely HAD to make this Banana-Chocolate Crater Cake recipe that a co-worked of his had brought to work. I responded saying, “I’m on it!”. But alas, you know, I don’t think I EVER made it! For shame :0(
I was cleaning up my inbox a little while ago and stumbled across the e-mail chain with the recipe again. I knew I couldn’t let The Man down again, so I determined I WOULD make it. And make it I did.
Can we just agree that banana and chocolate should always go together? JJ nearly downright refuses to eat banana muffins without a little chocolate mixed in, and really, who can blame him?
Well, this recipe isn’t your average banana cake. It’s moist and delicious, filled with chocolate chip craters – hence the name! You can do this, I just wish we had more rotting bananas so I could make it again, this instant.
Banana Chocolate Crater Cake
- 1 cup butter
- 2 cups sugar
- 2 eggs beaten
- 1 tsp. vanilla
- 3 ripe bananas
- 3 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 cup sour cream
- 1 tsp. cinnamon
- 1/2 cup brown sugar
- 1 1/2 cups (or more) chocolate chips
Cream together butter and sugar. Add beaten eggs and beat until smooth. Add vanilla and mashed bananas. Mix until smooth (but remember, don’t overmix the batter!) .
Sift flour, baking powder and soda and add to banana mixture, alternating with sour cream. End with dry ingredients.
Pour half the batter into a greased 9 X 13 pan. Combine cinnamon and brown sugar. Sprinkle half of mixture over batter in pan (or you can skip this, it’s plenty sweet enough without it!).
Top with half the chocolate chips. Repeat. Bake at 350 for forty-five to fifty minutes or until toothpick inserted comes out clean.
Now, try not to eat it all in one afternoon ;0)