Chocolate Chip Banana Cake

• 1-1/2 cup Ripe Bananas, Mashed
• 3 cups All-purpose Flour
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1-1/2 stick Unsalted Butter, Room Temperature
• 2 cups Granulated Sugar
• 2 Tablespoons Granulated Sugar
• 3 whole Eggs At Room Temperature
• 2 teaspoons Pure Vanilla Extract
• 1-1/2 cup Buttermilk
• 6 ounces, weight Mini Chocolate Chips
• 5 cups Powdered Sugar
• 12 ounces, weight Semi-Sweet Chocolate Chips
• 1 cup Half-and-half
• 1-1/2 cup Butter, Unsalted

1. Preheat oven to 300*
2. Grease and flour 2 round cake pans.
3. In med. bowl mix flour and baking soda and salt. Set aside.
4. With electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternating with the buttermilk. Stir in the bananas and the 6 ounces of mini chocolate chips. Pour batter into prepared pans, gently leveling.
5. Bake for 50 minutes to an hour, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place directly into the freezer for 45 minutes. (This step is important! This step has been tested!It makes the cake moist, I promise !) When cake is cool frost with Chocolate Frosting...
6. Chocolate Frosting
7. Combine the chips, half & half and butter in a saucepan. Stir over low heat until melted and combined. Put in mixing bowl and mix in the powdered sugar (It will be a little thin). Put the bowl in the freezer for about 30 minutes...mix again until it's a good frosting consistency. (if it's too thin chill and mix again)

bananas, allpurpose, baking soda, salt, butter, sugar, sugar, eggs at, vanilla, buttermilk, chocolate chips, powdered sugar, chocolate chips, butter

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-banana-cake/ (may not work)