2 min Read
Chocolate Chip Banana Cake
May 16, 2021
2 min Read
May 16, 2021
This is a sort of magic cake. First, because there’s an alchemy that happens between bananas and chocolate when they hang out together and, second, because it never seems to totally freeze and when you have a “hangry” sweet tooth, you can eat it right out of the freezer.
Makes 1 (9- × 13-inch/3.5 L) pan cake
2 cups (500 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
Pinch of salt
½ cup (125 mL) unsalted butter, softened
1½ cups (375 mL) granulated sugar
2 large or 3 medium ripe bananas
1 teaspoon (5 mL) pure vanilla extract
½ cup (125 mL) full-fat plain yogurt or full-fat sour cream, divided
1 cup (250 mL) dark chocolate chips
Preheat the oven to 350°F (180°C). Lightly grease a 9- × 13-inch (3.5 L) baking dish with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder, baking soda and salt. In a medium bowl, cream the butter and sugar, until they are light and fluffy.
In a high-speed blender or food processor, add the bananas, eggs and vanilla and purée until smooth. Pour the banana mixture into the butter and sugar mixture and stir with a rubber spatula until fully combined.
Add about a third of the dry ingredients to the wet ingredients. Using a rubber spatula, fold in the dry ingredients until just combined. Add ¼ cup (60 mL) of the yogurt and fold until just combined. Repeat. Add the final third of the flour and the chocolate chips. Fold to combine, making sure no pockets of flour remain.
Transfer the batter to the prepared baking dish and spread it in an even layer. Bake for 40 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean and the sides of the cake start to pull away from the baking dish. Let cool slightly in the baking dish before serving.
Store the cake in an airtight container in the fridge for up to 5 days or freeze, quartered and wrapped tightly in plastic wrap, for up to 3 months.
Excerpted from How to Eat with One Hand. Copyright © 2020 by Christine Flynn and Emma Knight. Photography by Suechand Beck. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.