Saturday, 14 May 2011

Weekend Baking: Chocolate Chip Banana Cake


This very unassuming looking cake is my favourite thing to make when we have a couple bananas lying around that haven't been gobbled up fast enough.

Of the bazillion recipes I've managed to collect during my time professional kitchen-ing, this is one of only two that I actually make at home : )


I know I keep saying that these recipes are really easy but that's how weekend baking should be, I think. 

This one might just be the easiest, you won't even need a mixer, just a couple bowls and a spoon or spatula and you'll have the moistest, but more importantly, chocolate-iest banana cake you've ever made.

Happy Weekend!


CHOCOLATE CHIP BANANA CAKE

208g (about 2) very ripe bananas
208g sugar

208g flour
5g baking powder
5g baking soda

2 eggs
105g milk
125g oil
splash of vanilla

chocolate chips

Line an 8 inch round pan of loaf pan with parchment paper and preheat your oven to 325°F. Sift together your flour, baking powder and baking soda and set aside. Whisk together your milk, oil, eggs and vanilla and set aside as well.
In a large bowl, moosh you bananas and sugar together, don't worry if it's not totally lump free. Stir in half your milk mixture then half your dry ingredients. Add in the remaining wet and dry ingredients and stir until all the little pockets of flour are gone.
Pour the batter into your prepared tin then sprinkle on some chocolate chips. Bake until your toothpick comes out clean, it takes about 50 minutes in my oven but keep an eye on your cake after the 35 minute mark. Banana cakes tend to need a little more time in the oven than normal plain ones.
Cool your cake in the pan for 10 minutes before turning it onto a rack to cool completely.













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