Banana Chocolate Chip Cake
December 18, 2012 § 21 Comments
Trying to strike a balance between work and some other priority stuff at home, I couldn’t bake from past two weeks. And that is the reason, I had been away from this wonderful space, silently looking through all the delicious photos which fellow bloggers had been pinning. And that made me slightly impatient. Eventually I couldn’t tame this growing impatience and I decided to bake a cake for my office colleagues.
I chose to bake a banana cake as I had a bunch of spotted bananas on my kitchen counter, which were perfectly over ripened to go in a dessert.But I didn’t want a dense banana bread like texture, rather a moist cake was desired. I came across this recipe, which has got so many good reviews, I finally decided to go with this recipe from AllRecipes.
I replaced the walnuts with dark chocolate chips, as this was for work on Monday and I wanted to cheer up the day for the guys by some chocolate. That really works. The cake was super moist because of the buttermilk. And it had enough bananas to get that sweet aroma. I also cut down a little on sugar as well and didn’t feel the need of frosting the cake at all as it was sweet enough for me.
Within 10 minutes of opening the box, it was empty and I was happy to see that going so fast. I actually got this sweet idea of cheering up people on Monday at work from a sweet friend Charis, who recently did the same. Though I couldn’t capture the moments of joy, the way she did.
2 1/2 cups all purpose flour
1 tsp baking soda
1 pinch salt (skip if using salted butter)
1/2 cup unsalted butter
3/4 cup white sugar
3/4 cup light brown sugar
1 1/2 cup ripe bananas, mashed
2/3 cup buttermilk
1 cup dark chocolate chips
- Whisk together flour, salt and baking soda and keep aside.
- In a large bowl, cream together butter and both the sugars. Add eggs one at a time and beat well to aerate the mixture, until pale and fluffy. Add bananas and mix well.
- Add flour mixture alternating with buttermilk and mix in chocolate chips.
- Pour the batter into a prepared 9 inch round spring form cake tin and bake for 60 minutes in a 180 degree preheated oven. Cover the cake loosely with an aluminum foil during the final 15 minutes of baking to prevent the cake from over browning. You could also divide the batter into two and bake in two separate cake tins as the original recipe suggests.
- Once done, let it cool in the tin for 10 minutes and then on a wire rack.