This Banana Chocolate Chip Cake combines the natural sweetness of ripe bananas with the indulgent richness of chocolate chips for a moist, flavorful dessert. Perfect for gatherings or a cozy treat at home, this cake is easy to prepare and sure to please everyone. With its tender crumb and bursts of melted chocolate in every bite, this dessert pairs wonderfully with a hot cup of coffee or a dollop of whipped cream. Follow this detailed guide to create a bakery-quality cake right in your kitchen.
Ingredients
Wet Ingredients:
- 3 medium-sized ripe bananas, mashed
- 2 large eggs
- 60 g melted butter, cooled slightly
- 120 g sour cream (15%)
- 1 pinch vanilla extract
- 1 pinch salt
Dry Ingredients:
- 200 g all-purpose flour, sifted
- 100 g sugar, divided
- 1 tsp baking powder
Add-Ins:
- 70 g chocolate chips (semi-sweet, milk, or dark)
Optional Garnish:
- Extra chocolate chips for topping
- Powdered sugar or melted chocolate for drizzling
Baking Details:
- Pan diameter: 24 cm
- Temperature: 180°C (356°F)
- Baking time: 45-50 minutes
- Oven mode: Top and bottom heating, no convection
Instructions
Step 1: Prepare the Ingredients
- Mash the bananas: Peel and mash the ripe bananas in a large mixing bowl until smooth but with some small chunks for texture.
- Melt the butter: In a microwave or saucepan, melt the butter and set it aside to cool slightly.
Step 2: Mix the Wet Ingredients
- Beat eggs and sugar: In a separate large bowl, beat the eggs and 100 g of sugar using a whisk or hand mixer until pale and frothy.
- Incorporate the flavorings: Add a pinch of vanilla and salt to the mixture and stir well.
- Combine wet components: Fold in the mashed bananas, melted butter, and sour cream. Mix until all ingredients are evenly incorporated.
Step 3: Combine the Dry Ingredients
- Sift the flour: In a medium bowl, sift together the flour and baking powder to ensure even distribution.
- Incorporate into the batter: Gradually fold the dry mixture into the wet ingredients, stirring gently until combined. Avoid overmixing to maintain a tender texture.
- Add chocolate chips: Toss the chocolate chips in a little flour to prevent sinking, then fold them into the batter.
Step 4: Prepare the Baking Pan and Bake
- Prepare the pan: Grease a 24 cm round baking pan or line it with parchment paper. Pour the batter into the pan, spreading it evenly.
- Preheat the oven: Ensure the oven is fully heated to 180°C (356°F) before placing the pan inside.
- Bake the cake: Place the pan on the center rack and bake for 45-50 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean or with dry crumbs, the cake is ready.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Serve
- Slice and enjoy: Slice the cake into portions and serve plain or with whipped cream, ice cream, or a drizzle of melted chocolate.
- Optional garnish: For a decorative touch, sprinkle additional chocolate chips before baking or dust the cooled cake with powdered sugar.
Cooking Tips
- Use ripe bananas: Bananas with brown spots are ideal for this recipe, offering natural sweetness and enhanced flavor.
- Prevent sinking chips: Toss chocolate chips in a little flour before adding them to the batter to keep them evenly distributed.
- Add nuts: For extra crunch, stir in chopped walnuts, pecans, or almonds.
- Adjust sweetness: Use dark chocolate chips or reduce sugar if you prefer a less sweet dessert.
Nutritional Benefits
- Bananas provide natural sweetness, fiber, and potassium, making this cake a slightly healthier indulgence.
- Sour cream adds moisture while contributing to the rich texture of the cake.
- Chocolate adds antioxidants, though moderation is key.
- Eggs offer protein and structure to the batter.
Storage
- At room temperature: Store the cake in an airtight container for up to 2 days to maintain its moist texture.
- In the refrigerator: Extend freshness by refrigerating for up to 5 days. Allow the cake to come to room temperature before serving.
- In the freezer: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before enjoying.
FAQs
Can I substitute sour cream?
Yes, plain Greek yogurt or buttermilk can be used as a substitute for sour cream.
What if I don’t have chocolate chips?
Chopped chocolate bars or even cocoa nibs can replace chocolate chips.
Can I make this cake dairy-free?
Substitute butter with plant-based alternatives and sour cream with a dairy-free option like coconut yogurt.
How do I prevent overbaking?
Check the cake at 45 minutes using a toothpick test. Overbaking can lead to a dry cake, so monitor closely toward the end.
Conclusion
This Banana Chocolate Chip Cake is a delightful balance of sweet bananas and rich chocolate in a moist, tender crumb. Whether enjoyed as an afternoon snack or a dessert after dinner, this cake is a versatile treat that’s easy to make and customize. With its simple ingredients and rich flavors, it’s a recipe you’ll want to keep on repeat!