My variation of Banana choc chips cake with cream cheese frosting and butter cream frosting.
Banana Choc chips cake with yellow butter icing frosting topped with edible glitters.
125gr butter, room temperature
1/2 cup caster sugar
2 large free range eggs
2 cups self raising flour
1 teaspoon bicarbonate soda
1/4 cup of full cream milk
1 teaspoon vanilla extract
3 large banana (mashed) about 400-450 gr
1/2 cup choc chips (can be milk chocolate or dark chocolate)
-Preheat the fan forced oven 170c
-Line the loaf cake pan with baking paper, (add little bit of water to stick the baking paper on the tin) -set aside.
-In a bowl add the butter and the eggs, using an electric mixer, beat for 3 mins (high speed)
-Add the egg, beat for 1 min (high speed)
-Add the flour, bi-carb soda and beat for 1 min (low speed)
-Add the milk and vanilla extract beat for another 1 min (low speed)
-Add the mashed banana beat for 1 min (low speed)
-Add the choc chips until combined.
-Pour into the loaf cake pan, bake for 40 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
-Spread the frosting over the top of the cake.
BUTTER ICING Frosting:
150gr butter room temperature
2 cups icing sugar
1 teaspoon or as needed yellow food colouring
-Using an electric mixer, beat butter in a bowl 2 mins, add icing sugar, beating constantly until combined. Beat in food colouring, until combined.