Ingredients:
- 2 large eggs
- 3 ripe bananas, mashed
- 1/3 cup cream or yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch baking pan and line it with parchment paper for easier removal.
Step 2: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition. Then add the mashed bananas, cream or yogurt, and vanilla extract, and mix until smooth.
Step 5: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Gently fold in the chocolate chips until evenly distributed throughout the batter.
Step 7: Pour the batter into the prepared pan and spread it out evenly.
Step 8: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 9: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 10: Once cooled, slice the chocolate banana cake and serve to enjoy the delicious combination of banana and chocolate flavors.
Tips and Variations:
- For extra indulgence, serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- You can also add chopped nuts, such as walnuts or pecans, to the batter for added texture.
- Experiment with different types of chocolate chips, like dark chocolate or white chocolate, for a unique twist on the classic recipe.
How to Store:
- Store any leftover cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.
- To freeze the cake, wrap individual slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag or container. The cake can be stored in the freezer for up to 2-3 months.
FAQs:
Q: Can I use frozen bananas for this recipe?
A: Yes, you can use frozen bananas. Simply thaw them before mashing and incorporating them into the batter.
Q: Can I substitute the chocolate chips with cocoa powder?
A: While cocoa powder can be used in place of chocolate chips, it will alter the texture and flavor of the cake. If using cocoa powder, adjust the amount of sugar accordingly and consider adding additional moisture, such as extra mashed bananas or milk.
Q: Can I make this cake without eggs?
A: Yes, you can make this cake without eggs by using a suitable egg replacer or alternative ingredients such as mashed avocado or applesauce. However, the texture and rise of the cake may be slightly different.
