Today I get to present my first ever Guest Post! Since I’m doing a play in Maine for a month I knew I’d need some help to keep my blog afloat, (don’t worry- I’ve saved some recipes for you!) When I put it out there that I was looking for some help, the very sweet Krissy of (Krissy’s Creations) was so sweet to offer to make something sweet to share with my readers. Have you seen her blog? If not- please do yourself a favor and check it out, say hello, and then start cyber-stalking her archives like I just did for the last hour. She has some beautiful and unique treats on there, and I am thrilled to share this amazing one with you! Also -TODAY IS HER BIRTHDAY!!! Please give her lots of b-day blogger love. :) I was absolutely floored when I saw what she came up with and I think you’ll be too! So- now I’ll turn the floor over to her- I’ll see you all with a new post on Monday. xo- Audra
I am fairly new to the blogging world. I started Krissy’s Creations earlier this year and have since been engulfed in all things baking and blogging. When I entered into this world I never thought I would meet
such wonderful people. The food blogging community is made up of foodies (yes, I said it, foodies!), who are passionate about food. What’s better than meeting others who share the same passion as you do? I love it and can’t get enough of it. :)
I first discovered The Baker Chick a few months ago. Her down-to-earth and mouth-watering treats
(hello Caramel filled Snickerdoodles!) immediately caught my eye. Ever since then I have been sucked in. visit her blog frequently and find Audra, the creator of this wonderful blog, to be a true inspiration.
Audra is one of those wonderful bloggers I’m lucky to have met. After speaking to her just a couple times, her character and personality is just how I thought it would be – lovely and delightful!
When I had the opportunity to guest post for Audra I was elated! Being able to showcase my creations on one of the blogs that I frequently read is truly a celebration. So I knew that I wanted to make something extra special.
A cake to celebrate? I think so!
A Banana-Chocolate Chip Cake with Caramel and Whipped Cream? Even better!
Now doesn’t that sound delicious? Well let me tell you something, it is!
This cake is made up of 3 layers – Banana-Chocolate Chip cake, Caramel Sauce, and Whipped Cream. The cake is a moist and flavorful banana cake, speckled with chocolate chips. The layer of homemade caramel sauce adds a great sugary, sticky, and gooey texture. And then whipped cream is the finishing cool and soft touch.
Don’t be overwhelmed by the many layers of this cake. It is not as hard as it looks. Trust me! Yes, it takes some time, but the work is not too difficult. And it is completely worth it! However, if you do need to save some time, you can always buy a thick caramel sauce instead of making it homemade.
Thank you Audra for letting me guest post on your wonderful blog!
Thank YOU readers for letting Krissy’s Creations into your world for today!
I hope you enjoy this Banana-Chocolate Chip Cake as much as I did. :)
Banana-Chocolate Chip Cake
with Caramel and Whipped Cream
For Printable Recipe, Click here!
Makes: 8-inch 3-layer Cake
Banana-Chocolate Chip Cake
2 ¼ cups Cake Flour
1 1/3 cups Sugar
1 ½ tsp. Baking Powder
1 ½ tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Chinese Five Spice*
½ tsp. Salt
½ cup (1 stick) Unsalted Butter, at Room Temperature
1 cup Bananas, Mashed (About 2 Medium Bananas)
¾ cup Buttermilk
2 tsp. Pure Vanilla Extract
¾ cup Chocolate Chips
1 cup of Sugar
6 tbsp. Unsalted Butter
½ cup Heavy Cream
1 ½ cups Heavy Cream
3 tbsp. Sugar
3 Bananas, Sliced
Extra Chocolate Chips, For Topping
*You should be able to find Chinese Five Spice at your local grocery store. If you can’t find it, omit the Chinese Five Spice and increase the Cinnamon to 1½ teaspoons.
To make the cake, start by preheating the oven to 350 degrees F. Grease the bottom of 3 8-inch round
cake pans. Line the bottom of each pan with a parchment paper round. Grease the top of the parchment
paper and the sides of the pans with butter. Set the pans aside until needed.
In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, cinnamon, Chinese
five spice, and salt. Add the butter and mashed bananas and beat on medium speed until light and fluffy,
about 3 minutes.
In a small bowl, whisk together the eggs, buttermilk, and vanilla. Add to the batter in 3 additions, beating
well after each addition.
Remove the bowl from the mixer and gently fold in half of the chocolate chips.
Divide the batter among the 3 prepared pans. I weigh my pans to make sure they come out equal and
even. Sprinkle the remaining chocolate chips on top of the batter.
Bake the cake until a toothpick inserted into the center of each cake comes out clean, about 20-25
minutes. Let the cakes cool in the pans for about 15 minutes and then remove the pans. Peel off the
parchment paper and place on a cooling rack to cool completely.
While the cakes are cooling, make the caramel sauce. Here are some quick notes on making caramel
*First take out all of the ingredients and have them ready to go. You want to make sure that everything is
out so when you need it in the recipe its ready to be added.
**Making Caramel sauce is very quick. Be on your feet and pay close attention! This is very important.
The ingredients need to be added at precise times and if you skip them then the whole caramel can be
Pour the sugar into a medium, heavy saucepan. Begin melting the sugar over medium high heat. Right
when you see the sugar begin to melt, start whisking constantly. And then when the sugar begins to boil,
Once all the sugar has completely melted and the color is a medium-brown/amber color, immediately
add the butter. When you add the butter it will begin to boil more vigorously. Begin whisking constantly
until all the butter has melted. When the butter has melted, remove the pan from the heat. Wait 5
seconds and then pour in the heavy cream. The mixture will begin to boil vigorously just like when you
added the butter. Whisk until the mixture is completely smooth.
Leave the caramel in the pan for about 5 minutes to cool down. Then transfer to a glass jar, with the lid
off. Let it sit at room temperature until completely cooled
Once the cakes and the caramel sauce have both completely cooled, make the whipped cream. In the
bowl of a stand mixer with the whisk attachment, begin whisking the heavy cream on low speed. After
whisking for one minute, slowly add the 3 tablespoons of sugar. Gradually increase the speed to high
speed and whisk until stuff peaks form, about 5-7 minutes.
To assemble the cake, place one cake, flat side down, on a cake stand or plate. Spoon 3-5 tablespoons
of the caramel sauce on top of the cake, spreading into a thin, even layer (going all the way to the edges).
Arrange half of the bananas on top in a single layer. Carefully spoon 1 cup of the whipped cream on top of
the bananas, spreading it into a even layer. Repeat with the second layer of cake. Leave about 7 slices of
bananas for topping the cake.
Top the cake with the last layer of cake and spread the remaining caramel on top in a thin, even layer.
Arrange the remaining 7 slices of bananas in a small circle in the center of the cake. Spoon the remaining
whipped cream on top of the bananas, and then sprinkle with some chocolate chips.
Slice, serve, and enjoy! :)
*Printed on Krissy’s Creations