Hello my name is Isabelle and I eat raw cake batter. A LOT.
There you have it folks. I know all the dangers…the raw eggs and all but I just can’t help myself. It is so good. On top of it all, if there is bananas or peanut butter or chocolate, or a combination of any of those…well get out of my way because there is no stopping me. Isn’t it sad? There is no 12 step program or RCEA (raw cake eater anonymous) for this kind of deviant addiction. It’s just me and the batter.
I found this cake in my new found obsession cookbook (yes the Art Smith one….I am embarrassed to say)
Back to the Table; The Reunion of Food and Family
2 cups sugar
1 cup unsalted butter, at room temperature
4 large eggs
2 cups mashed, well-ripened bananas (you know I always have bananas in my freezer…they are the best to use in cakes and muffins)
2 1/2 cups self-rising flour
2 cups semi-sweet chocolate chips
Preheat your oven to 350F
Grease and flour a 10-inch fluted tube (Bundt) pan…or be a rebel like me and use the pan you want!
Beat the sugar and butter together in a large bowl or in your mixer until light and fluffy. Add your eggs one at a time, beating well after each addition. Reduce to low speed and beat in the bananas. Gradually beat in the dry ingredients, beating until just combined. Mix in the chocolate chips. Spread evenly in your prepared pan. Bake in your preheated oven for about 1 hour. In my case it took 10-15 minutes more…I guess when you have a “whole” cake as opposed to a “hole” cake it takes a bit longer!
Glaze (optional but not for Bear…it’s a must in her book!)
2 cups sifted confectioners’ sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
4 tablespoons milk