Ohhh my, my, my. I’ve really done it this time. I made something dangerously delicious. Like, sugar-coma-inducing, gain-10 lbs.-just-by-looking-at-it, I-need-an-intervention-because-I-can’t-stop-thinking-about-how-it’s-just-sitting-there-all-lonesome-in-the-kitchen delicious. I swear, it wasn’t my fault. It was my roommate’s fault. Every roommate gets a cake for their birthday. It’s a rule. This roommate wanted a banana cake, so I happily obliged. This wasn’t just any banana cake though. This was THE banana cake–everything you (and by you, I mean I…) could ever want in a cake and more. Moist, dense cake, pockets of caramely surprises, luscious chocolate frosting filling, just-sweet-enough cream cheese frosting on the outside, and most importantly, a proper cake-to-frosting ratio. This last bit, my friends, is key. I’m going to develop an exact formula for this ratio, and it will probably get me a Nobel Cake Prize. I know, that doesn’t exist…yet. I even piped a chocolate happy birthday message on top. Beat that.
This cake required a lot of thought. I wanted it to be super banana-y, but I didn’t want banana bread. It had to exhibit the qualities of a cake. I wanted chocolate to be incorporated, but not too much. The caramel was an after thought, but proved to be a very, very good choice. The cream cheese frosting had to be smooth and creamy and not too sugary, but also not too tart. If I do say so myself, I hit all of the nails right on the head.
I’m starting to feel embarrassed by all of this shameless bragging, so I’ll just give you the recipe and some nice pictures now.