I developed this recipe—in very small increments—for a newspaper article celebrating the fiftieth anniversary of the Easy-Bake Oven. My first impulse was to create something very sophisticated, but then I thought I’d appeal to the kid in everyone with bananas, chocolate, and peanut butter. I have since used this cake recipe with a strawberry-cream cheese icing, with great success. And yes, I did have an Easy-Bake Oven when I was a kid!

　　

Ingredients

makes 8 to 10 servings

　　2 1/2 cups cake flour

　　3/4 teaspoon baking powder

　　1 teaspoon baking soda

　　1 teaspoon salt

　　1 1/2 cups mashed ripe banana (about 2 large)

　　1 1/2 teaspoons pure vanilla extract

　　3/4 cup buttermilk

　　1/4 pound plus 4 tablespoons (1 1/2 sticks) butter

　　1 cup sugar

　　3 eggs

　　3/4 cup semisweet chocolate chips, plus 1/4 cup for garnish

　　

Peanut Butter—Cream Cheese Icing

1/2 cup creamy peanut butter

　　1 (8-ounce) package cream cheese, softened

　　1 1/4 cups confectioners’ sugar

　　1/2 teaspoon vanilla extract

　　(makes about 2 1/2 cups, enough for 1 two-layer cake)

　　

Step 1

Preheat the oven to 375°F. Butter and flour two 8-inch round cake pans.

　　

Step 2

Sift the cake flour, baking powder, baking soda, and salt together in a large bowl. Whisk together the banana, vanilla, and buttermilk in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; add the eggs, one at a time, and beat until well mixed.

　　

Step 3

Add the dry ingredients and banana mixture to the butter mixture in three alternating stages (dry, wet, dry), ending with the dry. Fold in the chocolate chips. Divide the batter between the pans and bake for about 25 minutes, or until springy in the center. Allow cakes to cool in pans for about 10 minutes. Run a knife around the rim of the pan to loosen cake, then invert to release cake. Cool completely on wire racks. Spread icing between the layers, and on the top and sides of the cake. Sprinkle with chocolate chips, if desired.

　　

Peanut Butter—Cream Cheese Icing

Step 4

Cream the peanut butter and the cream cheese in a mixer with the paddle attachment, scraping the sides once or twice, until light and fluffy. Beat in the sugar gradually. When completely incorporated, add the vanilla.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.