|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
This tea cake relies on the natural sweetness of very ripe bananas plus a little bit of granulated sugar. One cup of buttermilk ensures that it stays super moist.
Preheat oven to 350F; grease 9-by-13-inch pan with butter or coat with nonstick cooking spray.
Combine flours, sugar, baking soda, salt and baking powder in a large bowl. In another bowl mash the bananas, then stir in the eggs, buttermilk, oil and vanilla. Fold the dry ingredients and chocolate into the wet ingredients and stir just to combine.
Pour into prepared pan and bake for 35 to 40 minutes until a toothpick inserted in the center still has crumbs clinging to it. Cool completely on a baking rack.
Meanwhile, whip cream cheese in a stand mixer or with a handheld mixer to lighten. Slowly add maple syrup and combine. Frost cake and serve.