I want to tell you about one of my favorite nights ever in life.
I was training for my first half marathon, Steve and I invited Kara, Charlie and Hermano over for dinner to celebrate Long Run Day. It’s a real holiday when you’re training. Trust me.
We went to Whole Foods and each picked out our meat of choice, and I made a sweet potato hash on the side. We ate a delicious dinner paired with lots of dark, sweet beer (my favorite), and then we watched the Muppets Christmas Carol. It was December, and that is pretty much my favorite holiday movie.
Around the middle of the movie, we all started to want dessert. I was maybe, kind of, a little…tipsy. I usually at least follow a base recipe for an idea of liquid/flour/leavening agent ratio, but I didn’t measure a single thing. I flew by the seat of my pants, and hoped for the best.
Well, Hermano has been obsessed ever since. He calls it his favorite dessert I’ve ever made. Although, like my husband, I feel like he says that a lot. 😉 Anyway, he’s been asking me to recreate for the last year, and I kept telling him I didn’t know how.
Last weekend, he performed in the southwest regionals concert. He got second chair as a sophomore! He was also asked to play with the choir. I was feeling like a super proud sister, so Steve and I surprised him with a steak from Whole Foods, and I told him I could make him whatever he wanted for dessert. He, again, requested “that one thing….with the banana…” He has a way with words.
So again, I decided to wing it. This time I measured, but I just made it up as I went, and hoped for the best. I had no intentions of photographing it, or blogging about it, but after one bite, I knew it was too good not to share. Hermano immediately confirmed that this was the dessert he wanted. I know I changed it up a little, but the idea was similar, and the cream cheese frosting just took it to the next level.
Sweet, tender, soft and gooey banana cake filled with white chocolate and cinnamon chips, and topped with rich cream cheese frosting. I don’t know how I ever doubted the success of this dessert! Whenever I make things up as I go, I almost always have a moment where I decide I’ve “ruined it”, or it’s a total flop, but usually it’s just my silly anxieties. Now I know I had absolutely nothing to worry about here!
White Chocolate & Cinnamon Chip Banana Cake
yield 16 servings
- 3/4 cup white whole wheat flour
- 1 tsp baking soda
- dash salt
- 2 very ripe large medium bananas
- 3/4 cup dark brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp butter extract (optional)
- 1/2 cup white chocolate chips
- 1/2 cup cinnamon chips
Cream cheese frosting:
- 4 oz reduced fat cream cheese
- 1 tbsp light whipped butter
- 1 1/4 cups powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 350. Line an 8×8 pan with foil and spray with nonstick spray. Set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, beat together bananas, sugar, egg and extracts. Mix in dry ingredients until just combined. Fold in white chocolate and cinnamon chips.
- Transfer mixture to prepared baking dish and bake until golden and a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely on wire rack.
- Meanwhile in a large bowl, beat cream cheese and butter until fluffy. Slowly, 1/4 cup at a time, beat in powdered sugar, scraping down the sides of the bowl when necessary. Beat in vanilla.
- Remove completely cooled cake from baking dish and top with cream cheese frosting. Store in an airtight container in the refrigerator for up to 5 days.