If any of you know me well, you probably know my sister and how close we are. We’re best of buddies, partners in crime and best of all… she likes it when I bake for her. Surprisingly, her favorite thing I make is one of the easiest EVER. Also, it is suiting to her as we always called her “bananas” when she was little. Tanna-Banana… yes, you get it. I try to let some bananas get ripe and make this cake whenever I can for her because she was the first person (other than my folks) that I genuinely wanted to please. She ranks right up there on the #1 sister list (she is my only sister) but I’m sure if I had 100 she’d still be my favorite. She’s soft spoken, kind, focused and driven and most of all she is plain COOL. She can also take me down in a sweet game of H-O-R-S-E, no surprise. I love her.
And I think she loves me too…
Still beating me in H-O-R-S-E.
I hope you bake this cake for your sister, brother, mother, etc. They’ll love it like she does I’m sure.
Here’s a step by step look at how easy this cake mixes up. (Full recipe at the end of post.)Preheat your oven before you start assembling ingredients… it comes together so fast you’ll be waiting on that oven to warm up a while unless you do it in advance. Try this:
Turn on oven, fold one load of laundry, assemble ingredients, mix up batter, bake.
Preheat oven to 350 degrees.
Gather your ingredients:
Put 11 TBSP softened butter and 1 1/2 C granulated sugar into a large mixing bowl.
Press butter around with sugar until combined then whisk until fluffy.
Add 2 eggs, whisk well.
Add 2tsp vanilla (I’m using vanilla bean paste… surprise!)
Now squeeze those RIPE bananas in (3 of them)
Add 1/3 C ricotta cheese (you can sub the ricotta and milk here for some regular old sour cream 1/2 C)
Add milk (2 TBSP) and yes, I’m terrible about ‘eyeballing’ the measurements. I just hate cleaning a million utensils for such an easy recipe! Once all of these wet ingredients are in, mix well.
Add flour (2 C all-purpose):
Then 2 tsp baking powder.
Then 1/4 tsp of salt.
And whisk until well incorporated. (The photo below is NOT a final shot of the batter… keep whisking!)
Add 2/3 C mini chocolate chips (yes, mini… they are just better!)
Enthusiastically fold them into the batter…
Grease your pan of choice.
Pour batter into the pan and get your turbinado sugar out for sprinkling onto the batter.
Bake at 350 for 35-45 minutes (depending on pan size= bigger pan, thinner batter, less time:smaller pan, thicker batter, more time) (45 min 8×8 pan, 35 minutes 9×13 pan)
A great way to cheat and make sure your cake is baked throughout is to check it with your instant read thermometer! (200 degrees)
Next, (no picture for this) I made up a quick glaze of 3 C powdered sugar, 1 tsp vanilla bean paste and a few tablespoons of milk to cover this cake with. Here’s the final product. Tanna likes a traditional cream cheese frosting for her cake which I didn’t make today (someone stole my cream cheese) but will include a recipe for at the end of the post.
I couldn’t wait and sliced this warm… oh my!
Tanna’s Banana Cake
Makes 1-9×13 or 1-8×8 inch cake or 2 loaves of ‘bread’
11 TBSP butter, softened
1 1/2 C sugar
2 tsp vanilla extract
3 ripe bananas
1/3 C ricotta cheese
2 TBSP milk
2 C flour
2 tsp baking powder
1/4 tsp salt
2/3 C mini chocolate chips
2 TBSP turbinado sugar (sugar in the raw) for sprinkling on top of batter before baking
Cream butter and sugar for 1 minute until fluffy. Add eggs, beat for 30 seconds until combined. Add vanilla, bananas, ricotta and milk. Mix until combined. Add flour, baking powder and salt. Mix until only combined. Fold in chocolate chips. Pour batter into greased 8×8 9×9 or 9×13 pan. Sprinkle with turbinado sugar. Bake at 350 degrees for 35-45 minutes (depending on pan size) until a toothpick comes out clean (or 200 degrees F in center) and the cake is golden.
Powdered Sugar Glaze
3 C powdered sugar
3 TBSP milk
1 tsp vanilla bean paste
Mix until smooth, drizzle on cut slices of cake.
Cream Cheese Buttercream
*This is a 1/2way-less cheesy icing that still lends the tang of cream cheese without the odd texture that a total cream cheese frosting has. The butter gives it the extra ‘starch’ for piping and the familiar flavor we all love.
4 oz cream cheese (1/2 block)
1 stick of butter
4-6 C powdered sugar (depending on how thick/sugary you like your frosting)
1/4 C milk
2 tsp vanilla bean paste or vanilla extract
Mix until well combined and fluffy. Frost cooled cake.