Funky Monkey Cake (Banana Cake with Chocolate and Vanilla Layers) & Cake for Breakfast

Dec 27, 2011

Lest you being to think I’m the mom who force-fed my children kale from birth, I’ll have you know I am a big fan of cake or puddings for breakfast.  First of all, this makes my life fairly easy in the morning.  Second of all, CAKE FOR BREAKFAST!  There’s nothing magic about scones or muffins and often their sugar content is more than the cakes I make.

My Grandma Ruth was a baker.  She liked to make everyone their favorite desserts and banana cake was my older brother’s choice.  However, he had trouble choosing between banana flavored things and lemon.  Naturally, Grandma Ruth wanted to please her firstborn grandson and yet she was a practical woman.  Two desserts?  I don’t think so.  Why not combine them,she thought and thus the banana cake with lemon icing was borne.  Many a summer I sat on her counter sneaking bits of tangy icing.

Not all tastes translate, though.  And now, while I’ve tweaked her cake recipe (and I did so while she was still able to try it), I’ve left off the lemon icing.  When my brother comes to town I’ll slather it on.  But for now, this multi-layered cake has vanilla icing (thin, more like a thick glaze) and two layers of thick chocolate to encourage monkeying around.  Especially in the morning.

For Cake:

3-4 ripe bananas, very well mashed

1 cup buttermilk

1/2 cup milk

2 tsp vanilla

1/2 cup olive oil

2 tbsp butter, melted

3 eggs

squeeze of lemon juice

2 cups whole wheat flour

1 cup all-pupose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups packed brown sugar

1/2 cup sugar

Oven to 325. Spray two round cake pans or, as I did, one industrial sized coffee tin (or a combination of both). Set aside. Combine bananas, milks, vanilla, oil, and butter and mix well. Beat in eggs. Add lemon juice. Combine flours, baking soda, salt, and sugars and add dry ingredients to wet bit by bit until fully incorporated. Pour batter into greased tins. Bake at 325 for 40 minutes and then raise the temp to 350 to finish for an additional 15 or so - cake tester should come out clean. LET COOL IN TINS. Tip onto cutting board and carefully slice into layers. Spread chocolate in middle layers, vanilla in others, reserving some vanilla for pouring on top once cake is assembled.

For Vanilla Icing

1 cup confectionary sugar

2 tbsp vanilla

milk to desired consistency

Mix sugar and extract and add milk tsp by tsp until thin enough to spread or to drizzle (up to you).

For Chocolate Layer

2 Cups chocolate bits (I use dark but anything works)

~2 tbsp milk

Melt chocolate (or milk or half and half) in Pyrex in microwave. Add milk bit by bit (more or less as needed) until spreadable

1 comment

  1. Heather
    December 27, 2011

    Cake for breakfast! Absolutely, and we’ll give this one a try. Thanks for the tip, and I think we’ll use TAZO chocolate for the “bits.”