When I was a kid, we spent almost every weekend in the mountains. I grew up in Colorado, and my parents (my dad in particular) were keen to not let all that fresh air and rocky terrain go to waste.
In the winter we skied (of course) and drove horribly environmentally-unfriendly snowmobiles around and across meadows, sometimes clinging with unabashed joy to an inner-tube anchored to the rear with a sturdy rope.
The summer, though, the summers were for exploring. My parents would pack up an easy lunch of these pb banana burrito things: tortillas spread liberally with peanut butter and a generous squirt of honey, topped with slices of banana. Rolled up tightly, they were packed into a cooler with cans of Tab or Diet Coke and water, maybe carrots. And beer. There was always beer.
Off we would go, taking back roads in a jeep with a roll bar, climbing up higher and higher (and when your starting point is nearly 12,000 feet above sea level...) stopping to check out ghost towns (actual, deserted, creepy ghost towns), old cemeteries, massive lakes, and herds of animals grazing in fields.
This cake is in honor of that perfect portable lunch and those long summer days of hiking, fighting off mosquitos, and learning how to pee standing up without getting any on your pants. To getting sunburnt and worn out, and to the long drives back to the house, the sun set, dad telling us stories about the stars.
Banana Cake with Peanut Butter Honey Frosting and Honey-Baked Tortilla Chips
Preheat oven to 350°; Prep two 6" round cake pans
2 c (250 g) all-purpose flour
1 t baking powder
1 t baking soda
1/2 t kosher salt
1/2 t ground cinnamon
1/2 c (100 g) granulated sugar
2 large eggs, at room temperature
1/2 c (112 g) neutral oil
1 c (227 g; about 2 large) pureed ripe banana (not banana-bread ripe)
1 t vanilla extract
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl throughly whisk together the sugar, eggs, oil, pureed banana, and vanilla extract. Fold the dry ingredients into the wet ingredients until throughly mixed. Divide evenly between the two pans. Bake for 35-40 minutes until the tops spring back when pressed, a toothpick inserted in the center comes out clean, and the sides start pulling away from the pan. Remove to a rack and let cool in the pans for 5 minutes before turning the cakes out to cool completely.
6 oz (TK g) cream cheese, at warm room temperature
6 T ( TK g; 3/4 stick) unsalted butter, at warm room temperature
2/3 c (170 g) peanut butter
5 T (tk g) honey
Whip all of the ingredients together until throughly combined and smooth. Fill and frost the cake.
Honey-Baked Tortilla Chips:
One 8" tortilla
1 T honey
1 T water
Mix the honey and water together in a small bowl. Liberally brush both sides of the tortilla with the honey-water. Place on a parchment-lined baking sheet and put into a preheated 350° oven. Bake for 15-20 minutes until golden and minimally tacky to the touch. Let cool. Cut up as desired to decorate the frosted cake.