Banana Chocolate Chip Cake Recipe

 

I used to make Banana chocalate chip cake quite often when it was just the three of us. But my son, who is now 21-months old, loves bananas so we rarely have over-ripe bananas languishing in the fruit bowl. I haven’t baked banana cake in ages and I had a bit of a craving yesterday so I decided to use some just-ripe bananas.

A few months ago I found a recipe on the Guardian website for ‘How to Cook Perfect Banana Bread‘. I love The Guardian’s ‘How to cook the perfect…’ series (I can also vouch for their ‘perfect’ chocolate chip cookies). I have adapted the recipe a smidge as I used all my walnuts making Walnut Sandies two weeks ago. I substituted the walnuts for pieces of cooking chocolate. I also halved the recipe to make a one-pound loaf rather than the normal two. If I make the full amount, everyone gets a serving but I eat five servings on my own tonight. A one-pound loaf means the kids have pudding tonight plus I get a serving tonight and one for tomorrow. Husband doesn’t like banana bread (weirdo) so he won’t have any.

Banana Chocalate Chip Cooking instructions

 

Banana cake

Ingredients

175g ripe bananas
90g plain flour
1 1/4 tsp baking powder
1/2 tsp salt
80g soft, light brown sugar
1 egg, beaten
2 tbsp melted butter
45g of plain or dark chocolate (chips or pieces)

Instructions:

 

Preheat oven to 155C Fan-assisted or 170C Electric. Mash the bananas. Mix all the ingredients together, adding the salt and baking powder almost-to-last. I just use a spoon to mix it all up. I add the chocolate at the very end (if it’s mixed in too much it will sink to the bottom of the cake). I popped the mixture into a loaf tin, with a liner (so I don’t have to worry about greasing the tin). Bake the loaf for 35-40 minutes, depending on your oven. Then banana cake yumminess.

End Result

 

Cooked banana cake

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