Let me report back and say that my grocery shopping trip aka drama queen breakdown has been made up for. I went yesterday and felt like Julia Roberts in Pretty Women because I was finally able to shop and spend money on my groceries. Probably too much money if you ask Mike.
An occasion like a fruitful shopping trip, or any other reason you can think of really, is a good excuse for cake. I really had my eye on this cake made by Tracy from Shutterbean. It got stuck in my head a few weeks ago and I thought of several good reasons to make said cake.
My Grandma turned 90. My future sister in law celebrated the big 2-5. I get to live one of my life dreams and go hang out and play on a dairy farm for an entire day in the near future. It is summer. I have an oven. I happen to have some spare baking time on my hands.
See? All good reasons to get baking. Plus you can justify eating this whole cake because it has oatmeal and bananas in it. And, since eating right is all about balance, to counter the healthiness, there is cream cheese frosting and chocolate chips.
Cream cheese frosting people!!!!
Banana Oatmeal Chocolate Chip Cake
- 8 oz. semi-sweet chocolate chips
- 1 1/2 Cups + 2 Tablespoons All-Purpose Flour
- 1 Cup Rolled Oats
- 1/2 Teaspoon Bourbon
- 1 Stick Unsalted Butter cubed-at room temperature
- 3 Ripe Bananas mashed
- 2 Large Eggs beaten
- 3/4 Cup Sugar
- 1 1/4 Cups Brown Sugar
- 1/2 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 1/2 Teaspoons Cinnamon
- For the Frosting:
- 4 Tablespoons Unsalted Butter at room temperature
- 6 oz. Cream Cheese at room temperature
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
Preheat the oven to 375 degrees F. Butter a 9x13-inch baking pan and set off to the side.
In a small bowl mix the bourbon and chocolate chips together. Add two tablespoons of flour to the bowl, mix to coat all the chips.
In a small saucepan, bring 1 ¼ cup water to a boil. Add the oats and butter to a heatproof bowl and pour the water over the oats. Mix to melt the butter into the oat and water mixture. Let the oats sit for at least thirty minutes mixing a few times.
Whisk together the eggs, sugars, bananas, salt, baking powder, baking soda, and cinnamon in a large mixing bowl. Fold in oatmeal until well combined. Fold in remaining flour until just about combined. Add in chocolate chips and fold until no more flour appears.
Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a cooling rack for at least thirty minutes before topping.
To make the frosting, add the butter to a bowl and using an electric hand mixer beat the butter until light and fluffy.
Add the cream cheese to the butter and mix until well combined and smooth. Add the vanilla and powdered sugar. Beat the sugar into the mixture on low until combined. Up the speed and mix until smooth, about one minute.
Add frosting to cooled cake in one thick layer and then refrigerate cake for 15 minutes before slicing and serving.
Recipe adapted from Shutterbean