Banana Chocolate Chip cake

Yes, this is my photo. This recipe is likely the most-used in the book... as evidenced by its disreputable state in the photo!

You know when you have this great idea, and then it all goes awry? About a year ago, while I was visiting my mom in Ottawa, I took a pile of photos of her old recipe book, thinking I would transcribe them to put them here... they're all recipes I grew up with and still make today. Anyway, I took all these pictures and had all these plans and then... well, I forgot where I filed them. 

I came upon them the other and and I was so excited! So I guess now I'd better get them uploaded and shared before I lose them again! 

This recipe was an absolute staple of my childhood lunches. My mom used to make this at least once a month, and a full batch could last us a whole school week, which was awesome. This cake is moist and delicious without being soggy... and the chocolate chips are such a decadent treat for a school lunch (or a snack at home when you're all growed up).

Literally all of my mom's recipes list margarine or shortening instead of butter. Needless to say, I always use butter. I also prefer to use frozen bananas... mostly because I'm too lazy to remember to take them out of the freezer and thaw them before I start baking lol. Normally, I'll toss whole frozen bananas on a paper towel in the microwave for 30 seconds, or until I can get the peel off. Sometimes they need a little more warming before mashing... sometimes not. And of course, there are other substitutions. For example, you can see I scrawled on the bottom that you can use apple cider vinegar to sour the milk... which is delicious and I recommend it. Also, this recipe is g-r-e-a-t if you substitute pumpkin puree and some pumpkin spice for the bananas. Yummo, I promise. 

So without further ado, here is my childhood favorite. 

What you need:

1/2 C butter (or margarine if you must)
1 1/4 C white sugar
2 eggs
1 1/4 C mashed banana (or pumpkin)

1 tsp vanilla
2 C flour
1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 C sour milk

2/3 C chocolate chips (My mom used more, I prefer a higher cake-to-chip ratio. You decide what you want.)

How to sour  your milk:
I normally measure out about 2/3 cups of milk (I almost always use skim, since that's what I keep in the house, but it doesn't really matter). Then, pour enough vinegar (white or cider) to bring the liquid up to 3/4 cups. Stir with a fork, and let it rest for a minute or two until it starts to get nasty. I always give mine another stir before I pour it into the batter. 

What you do:
In a large bowl, cream butter and sugar until they're nice and smooth. Add eggs, vanilla, bananas (or pumpkin), and mix well. 

In a separate bowl, mix flour, soda, powder and salt. 

Add 1/3 of your dry ingredients into your creamed mix, stirring well. Add 1/3 of your sour milk and stir well again. Keep alternating until all of the dry mixture and the sour milk are mixed into the creamed bowl. Stir in chocolate chips. 

Pour into greased and floured 13 x 9 pan. Honestly, I never even knew I was supposed to flour the pan... haha... so it's not absolutely necessary but it might help? Also, this works well in muffin tins lined with papers, for a more portable snack. 

Bake at 350 degrees for 40-45 minutes, or until it pokes clean.

Let it cool before cutting. Haha. Kidding. You'll never be able to let it cool first. Eat it while the chips are melty and gooey, you'll be a happy camper. Mmmmm. 

Milk & Honey Cake with Toasted Coconut Topping

*Yes, this is my image. I ate most of this cake myself. It was delicious.

Milk & Honey Cake (Toasted Honey-Coconut Topping)  

This is one of my favorite recipes to make, because it fills the whole house with this delicious baking smell... there is nothing like it. Plus, it's one of those recipes where the more you mix, the better... and I like to mix it up! 

Preheat oven to 350 degrees, and grease one 8" round pan. 

1 1/2 C flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 C sugar
1 egg
1/3 C butter (soft)
1 tsp vanilla
1/4 C honey (pick your favorite)
2/3 C milk

Combine flour, powder, salt, set aside.

Cream butter. Gradually beat in sugar and vanilla. Then beat in egg and honey. 

Add dry ingredients to creamed mixture alternately with milk, stirring lightly after each addition. 

Bake for 30-35 minutes... it should be golden, and a tester should come out totally clean. The top of your cake may crack... no biggee, you won't be able to tell anyway once you get the topping on it :).

Cool on wire rack. 

Once it's cool, transfer to  a piece of foil. 

Honey -Coconut Topping

Turn on the broiler! 

1 C flaked or shredded coconut (I use sweetened. Your call.)
1/2 C liquid honey
1 Tbsp melted butter

Combine these ingredients until thoroughly mixed.

Put a thick layer of topping on the top of the cake, then frost the sides. Or not. It's your call. 

I like to cover the top in thick frosting and then just drizzle down the sides... 

Once it's properly frosted, place your cake on a pizza pan or cookie sheet (an old crappy one). Place the cake (on the foil) on the cookie sheet and place it under the broiler. 

DO NOT. LEAVE. YOUR CAKE. I cannot say this loudly or obnoxiously enough. Watch it like a hawk. Butter and coconut brown quickly and easily and this cake is no good if it's on fire. 

Toast the topping until it is bubbling and golden brown.  Remove, and allow to cool before serving. 

You could serve this cake still warm with a dollop of fresh whip cream on it if you wanted to. Personally, I find it stands alone just fine. It's very rich and moist, and with the honey seeping through it... divine.