Banana, Chocolate Chip & Muscovado Cake Recipe
Welcome back to the blog, dear readers! Today, I’m thrilled to share with you a delightful recipe that combines the rich, deep flavors of muscovado sugar with the classic comfort of banana cake. Our Banana, Chocolate Chip & Muscovado Cake is not just any ordinary cake; it’s a moist, flavorful delight that brings together the sweetness of ripe bananas and the indulgence of chocolate chips. Let’s dive into this tasty treat!
Ingredients
- 115g soft butter
- 120g muscovado sugar
- 50g brown sugar
- 1 packet vanilla sugar
- 1 tsp liquid vanilla extract
- 100g whole eggs (about 2 eggs)
- 3 ripe bananas
- 225g flour
- 5g baking powder
- 125g chocolate chips (dark or milk)
Directions
- Preheat the Oven: Start by preheating your oven to 160°C (320°F). This ensures your oven is ready to bake the cake evenly.
- Cream the Butter and Sugars: In a mixing bowl, cream the soft butter, muscovado sugar, brown sugar, and vanilla sugar until light and fluffy, which usually takes about 2 minutes.
- Incorporate the Eggs and Vanilla: Mix in the liquid vanilla extract. Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
- Prepare the Bananas: Mash the bananas with a fork until roughly pureed and then fold them into the batter. The bananas not only add moisture but also a natural sweetness.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder. Fold in the chocolate chips to coat them with flour, helping to prevent them from sinking during baking.
- Combine and Bake: Gently fold the dry ingredients into the wet banana mixture until just combined. Pour the batter into a greased and floured loaf pan, or one lined with parchment paper. For even rising, draw a line along the center of the batter with a knife dipped in oil or melted butter.
- Baking Time: Bake the cake for about 50 minutes or until a knife inserted in the center comes out clean.
- Add a Sweet Touch: If desired, create a simple syrup by boiling 30g of water with 30g of sugar. Brush this syrup over the hot cake to add a glossy finish and extra moisture.
- Decorate: Melt 40g of chocolate and drizzle it over the cooled cake in a zigzag pattern for a touch of elegance.
Additional Tips
- Serve this cake warm to enjoy gooey chocolate chips, or let it cool completely for a firmer texture.
- Wrapping the hot cake in cling film helps to retain its moisture, making it even more indulgent.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Calories: 350 kcal per serving
- Servings: 8
This Banana, Chocolate Sueer adventure. Enjoy baking, and let us know how your Banana, Chocolate Chip & Muscovado Cake turns out!
Banana, Chocolate Chip & Muscovado Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
This Banana, Chocolate Chip & Muscovado Cake combines the natural sweetness of ripe bananas with the rich, deep flavors of muscovado sugar and melted chocolate chips. The result is a moist, flavorful cake that offers the perfect balance of sweetness and texture, enhanced by the luxurious melt of chocolate in every bite.
Ingredients
115g soft butter
120g muscovado sugar
50g brown sugar
1 packet vanilla sugar
1 tsp liquid vanilla extract
100g whole eggs (about 2 eggs)
3 ripe bananas
225g flour
5g baking powder
125g chocolate chips (dark or milk)
Instructions
Preheat the oven to 160°C (320°F).
Cream the soft butter with the muscovado sugar, brown sugar, and vanilla sugar until light and fluffy, about 2 minutes.
Mix in the liquid vanilla and eggs one at a time, beating well after each addition.
Mash the bananas with a fork until roughly pureed and fold into the batter.
In a separate bowl, mix the flour, baking powder, and chocolate chips. Gently fold into the banana mixture until just combined.
Pour the batter into a greased and floured loaf pan, or lined with parchment paper.
To ensure even rising, dip a knife in oil or melted butter and draw a line along the center of the batter.
Bake for about 50 minutes, or until a knife inserted in the center comes out clean.
If desired, brush the top of the cake with a syrup made from boiling 30g of water with 30g of sugar, then apply it with a brush while the cake is still hot. Optionally, wrap the hot cake in cling film to retain moisture.
For decoration, melt 40g of chocolate and drizzle it over the cake in a zigzag pattern using a piping bag or a cut corner of a ziplock bag.
Let the cake cool or serve warm with melting chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350 kcal