Banana, Chocolate Chip Cake

Banana Chocolate Chip Cake: A Deliciously Moist Treat

If you’re in the mood for a treat that’s both comforting and decadent, this Banana Chocolate Chip Cake is the perfect choice. With the natural sweetness of ripe bananas and the rich indulgence of chocolate chips, this cake is a delightful balance of flavors that will have everyone asking for seconds. Whether you’re serving it as a dessert or enjoying it with a cup of coffee, this cake is sure to be a hit.

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:

1. Preheat Your Oven
   Start by preheating your oven to 160°C (320°F). This will ensure your cake bakes evenly from the start.
2. Cream the Butter and Sugars
   In a mixing bowl, cream together the soft butter, muscovado sugar, brown sugar, and vanilla sugar. Beat this mixture until it becomes light and fluffy, which should take about 2 minutes. The mixture should be smooth with no lumps of butter or sugar.
3. Add Vanilla and Eggs
   Next, mix in the liquid vanilla extract. Then, add the eggs one at a time, making sure to beat well after each addition. This will help to incorporate air into the batter, making your cake light and tender.
4. Prepare the Bananas
   Mash the ripe bananas with a fork until they are roughly pureed. Fold the mashed bananas into the batter, combining gently to avoid overmixing.
5. Mix the Dry Ingredients
   In a separate bowl, combine the flour, baking powder, and chocolate chips. Gently fold these dry ingredients into the banana mixture. Be careful not to overmix, as this can result in a dense cake.
6. Prepare the Pan and Bake
   Pour the batter into a greased and floured loaf pan, or you can line the pan with parchment paper for easy removal. To ensure the cake rises evenly, dip a knife in oil or melted butter and draw a line along the center of the batter.
7. Bake the Cake
   Bake the cake for about 50 minutes. You’ll know it’s done when a knife inserted into the center comes out clean. If the knife comes out with wet batter, give it a few more minutes and check again.
8. Optional Syrup and Decoration
   For an extra touch of sweetness, you can brush the top of the hot cake with a simple syrup made by boiling 30g of water with 30g of sugar. This step is optional but will add a lovely sheen and extra moisture to the cake. If desired, you can also wrap the hot cake in cling film to retain its moisture.

   For a decorative finish, melt 40g of chocolate and drizzle it over the cake in a zigzag pattern. You can use a piping bag or simply cut a small corner off a ziplock bag to create your drizzle.

9. Cool and Serve
   Allow the cake to cool, or serve it warm with the chocolate still melting. It’s delicious on its own or with a scoop of vanilla ice cream for an extra indulgent treat.

Nutritional Information:

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Calories: 350 kcal per serving
• Servings: 8 servings

This Banana Chocolate Chip Cake is a delightful dessert that combines the comforting flavors of bananas with the richness of chocolate. Whether you’re making it for a special occasion or simply to satisfy a sweet craving, this cake is sure to become a favorite in your baking repertoire. Enjoy!

Banana, Chocolate Chip Cake

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• Author: Dulcia
• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Ingredients

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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)

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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