Description
Banana chocolate chip cake brings joy with its moist crumb and sweet chocolate notes. Rich ingredients blend seamlessly, creating a comforting dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 225g (7.9 ounces) flour
- 3 ripe bananas
- 125g (4.4 ounces) chocolate chips (dark or milk)
- 100g (3.5 ounces) whole eggs (about 2 eggs)
Sugars and Sweeteners:
- 120g (4.2 ounces) muscovado sugar
- 50g (1.8 ounces) brown sugar
- 1 packet vanilla sugar
- 1 teaspoon liquid vanilla extract
Baking Ingredients:
- 115g (4.1 ounces) soft butter
- 5g (0.2 ounces) baking powder
Instructions
- Prepare the oven by heating to 160°C (320°F), ensuring an optimal baking environment for the cake.
- Using an electric mixer, whip the soft butter with muscovado, brown, and vanilla sugars until the mixture becomes airy and pale, creating a smooth base.
- Gradually incorporate liquid vanilla and eggs into the butter mixture, mixing thoroughly after each addition to develop a cohesive batter.
- Transform ripe bananas into a rustic puree using a fork, then gently fold them into the existing batter, distributing their rich flavor throughout.
- In a separate mixing bowl, combine flour and baking powder, then carefully fold in chocolate chips to ensure even distribution.
- Delicately integrate the dry ingredients with the banana mixture, stirring minimally to maintain a light, tender cake texture.
- Transfer the batter into a prepared loaf pan, either greased and floured or lined with parchment paper for easy removal.
- Create a precise center line by running an oil-coated knife through the batter, promoting uniform rising and a symmetrical cake shape.
- Bake for approximately 50 minutes, checking doneness by inserting a knife into the center – it should emerge clean and dry.
- Craft a quick sugar syrup by boiling water and sugar, then brush generously over the hot cake to enhance moisture and sweetness.
- Optional: Encase the warm cake in cling film to lock in its delicate moisture and prevent rapid drying.
- Elevate the presentation by melting chocolate and artfully drizzling it across the cake’s surface using a piping bag or improvised ziplock method.
- Serve the cake either warm, allowing chocolate chips to melt tantalizingly, or cooled for a more structured dessert experience.
Notes
- Prepare ingredients at room temperature for smoother mixing and better cake texture.
- Use very ripe, brown-spotted bananas for maximum sweetness and deeper flavor profile.
- Oil-lined knife technique helps the cake rise evenly and prevents a cracked surface during baking.
- Allow cake to cool completely before drizzling chocolate for cleaner, more precise decoration.
- Optional syrup brushing adds extra moisture and creates a glossy, professional-looking finish.
- Store wrapped cake at room temperature for up to 3 days to maintain freshness and softness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 361
- Sugar: 27g
- Sodium: 132mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg