World Best Banana chocolate chip Cake!

As the leaves and temps begin to fall, something about the crisp air makes me want to bake. I want to bake something sweet, spicy and warming. On one such day, when I discovered that I was fresh out of traditional fall apples and pears, my gaze landed on a bunch of bananas rapidly approaching the too ripe stage. Those speckled bananas, and a bag of semi-sweet chocolate chips I found in the pantry, became the basis for the best banana chocolate chip cake I’ve ever had. I hope you enjoy it as much as I did.

3 ripe bananas, mashed
3 cups self-rising flour
½ teaspoon cinnamon
½ teaspoon nutmeg
¾ cup butter, softened
1 cup white sugar
½ cup brown sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups buttermilk
1 cup chocolate chips

Whisk flour, cinnamon and nutmeg together. Set aside. Beat the butter with the sugars on high speed until creamy. Add eggs, vanilla and mashed bananas. Add the dry ingredients, alternating with the buttermilk, just until incorporated. Stir in chocolate chips. Bake 45-50 minutes in a preheated 350 degree oven until a toothpick inserted in the center comes out clean.

For the frosting:
Melt a cup of chocolate chips on low and allow to cool slightly. Beat eight ounces of cream cheese with ½ cup butter until creamy. Add melted chocolate chips and continue mixing. Add three cups of confectioners sugar and beat until smooth and creamy. Spread onto the cake.

This cake is the most scrumptious dessert I’ve had since my mom introduced me to peach hand pies fried in a cast iron skillet. The top can be garnished with additional sliced bananas and sprinkled with more chocolate chips, if desired. Either way, loosen your waistband because stopping at one slice is nearly impossible.