The White Ramekins

food & photography

Banana Chocolate Chip Cake

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Banana Chocolate Chip CakeTrying 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.

Banana Chocolate Chip Cake 2I 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.

Banana Chocolate Chip Cake 4I 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.

Banana Chocolate Chip Cake 3Within 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.

Banana Chocolate Chip Cake 5So If you are up for sharing that joy and happiness through some food this festive season, this cake is for you.

Ingredients

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
2 eggs
1 1/2 cup ripe bananas, mashed
2/3 cup buttermilk
1 cup dark chocolate chips

Instructions

  1. Whisk together flour, salt and baking soda and keep aside.
  2. 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.
  3. Add flour mixture alternating with buttermilk and mix in chocolate chips.
  4. 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.
  5. Once done, let it cool in the tin for 10 minutes and then on a wire rack.

Comments

  2. anita menon says

    A simple cake but with chocolate chips it is just right for the festive season. I am sure your colleagues must be thanking their stars to have you in their team since you must be treating them with your wonderful baked treats every now and then.
    The pictures are delightful

  5. tasteofbeirut says

    Oh I am so happy to discover your blog, your photos are superb and so is your taste in food! Will be making the cake this week to take with me to the mountains for a peaceful weekend, nibbling on this!!

    • TheWhiteRamekins says

      Yes, the temprature is in Celsius and is correct. And 356 is equivalent in Fahrenheit. I have updated the recipe for baking soda used. Though the original recipe used 1 tbsp, I used 1 tsp, as 1 tbsp looked quite a high leavning for that much flour. Thanks for pointing that out. 🙂

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