Banana Cake with Milk Chocolate Frosting

I found this cake on Fresh From Cate's Kitchen. It's a good cake but I prefer the banana cake that I posted a while back. The one that you put straight into the freezer from the oven when it is done. This is still worth baking if you feel like experimenting with different banana cake recipes. Just be aware that this makes a very thick, hard frosting. Almost like having a chocolate bar on top of the cake!!!

I've been home most of the day today since my youngest son is not feeling well. Kids that have allergies and are prone to asthma do not do well when the weather suddenly changes. His asthma has gotten way better as he has gotten older...nothing like it used to be when he was really little with the constant coughing and all. He practically lived on albuterol!!! Now I already know when it's guaranteed to act up. Hopefully this weather will at least stay consistent for a while and then warm up gradually. But who knows...we could have a foot of snow again in a week and then it will feel like Florida a few days later. Crazy!!!

1/2 cup butter, melted
3/4 cup sugar
1 tsp vanilla
3 ripe bananas
4 tbsp yogurt or sour cream
2 large eggs
1 tsp baking soda
1/2 tsp baking powder
2 cups flour
1 cup milk chocolate chips

Preheat oven to 350 F. Grease a 13 x 9 baking dish. Combiine the butter, sugar and vanilla in a stand mixer and mix well. (I used a hand held mixer). Stir in yogurt (or sour cream) and eggs, mixing well. Whisk together the dry ingredients in a separate bowl, then add the batter, stirring until blended. Fold in chocolate chips. Bake for 25 minutes, or until a toothpick in the center comes out clean. Set pan on a wire rack to cool.

Frosting
1 cup milk chocolate chips
1/4 cup butter
1 cup powdered sugar
2 tsp milk (I used waaay more!)

Melt the chocolate chips in the microwave or the top of a double boiler and cool slightly. Place butter and chocolate in the bowl of a stand mixer (I used hand held) and beat 2 minutes on medium high speed. Add the powdered sugar and continue mixing. Add the milk about 1/2 tsp at a time until the frosting is a spreadable consistency.