Prepare a springform pan (or your baking pan of choice) and set aside. This recipe works well in a 9 x 13 pan as well.
**Mash bananas and add baking soda to banana mixture.** (Important step)
Cream butter and sugars.
Add egg, vanilla and milk.
Add flour, baking powder and salt.
Add banana mixture to batter.
Scrape batter into greased baking dish.
Bake for approximately 25 - 30 minutes (until done). Check with a cake tester.
Cool and glaze.
For the Glaze:
Puree banana (I used a mini food processor).
Add icing sugar a bit at a time, to reach your desired consistency of glaze.
Place cake on a wire rack (that is on top of a baking sheet to collect the drips).
Pour glaze over the cake, be sure to use an offset spatula and push the glaze over the edge.
Let the glaze set.
For the Chocolate Drizzle:
Melt the chocolate chips (I used the microwave).
Place melted chocolate into a small piping bag with a narrow decorating tip inserted. You can also just place in a plastic bag and cut a SMALL hole in the corner.
Drizzle chocolate over cake.
Allow chocolate to set slightly before moving the cake to a serving platter.
A great way to use leftover bananas. Simple and YUMMY!!
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