This Banana Chocolate Chip Cake Is Heavenly

Summer heat is here, and bananas are ripening on your countertops quicker than ever before. Here is the delicious banana chocolate chip cake recipe that will make you want those bananas to ripen.

This cake has a place in my heart as it was one of my mother’s specialties, baked with love and care. She shared the recipe with me before I moved abroad, making sure the sweet memories would stay with me. This cake merges the smooth and flavorful bananas’ deliciousness, with the rich silky texture of the chocolate chips, leaving you craving for another slice.

To ensure optimal freshness and conservation of flavor, it is best to let the cake cool completely before putting it in the fridge. I recommend eating it within a week, but if you’re anything like me, the cake would disappear within two days because of how delightful it is.

If you’re feeling adventurous, you can enhance the cake by adding crushed nuts such as hazelnut or pecan, either in place of or alongside the chocolate chips. Alternatively, you can enjoy it as a simple banana cake without any toppings- it would still be incredibly delicious.

This banana chocolate chip cake is to be ideally savored with a scoop of vanilla ice cream.

For 6 servings YOU'LL NEED

• three ripe bananas
• 70g of butter, melted
• 1 egg, beaten
• 90g of granulated sugar
• 20g of brown sugar
• 185g of all-purpose flour
• 1 ½ teaspoon of vanilla sugar or 1 teaspoon of vanilla extract
• 1 teaspoon of baking soda
• Zest of half a lemon (optional)
• ½ teaspoon of cinnamon
• 90g of chocolate chips
• A small pinch of salt

ALL YOU HAVE TO DO

1. Preheat the oven at 180 degrees Celsius or 350 degrees Fahrenheit.
2. In a bowl, mash the bananas together with a fork until they are smooth. After melting your butter add it to the banana mush and stir well.
3. Add the flour, sugar, beaten egg, vanilla, cinnamon, baking soda, and a pinch of salt to the bowl and combine gently (you can use a whisk or a mixer for that).
4. When the mixture is smooth, add in the chocolate chips and fold them into the batter. You can also leave some chocolate chips on the side to add on top of the cake after pouring it in the mould.
5. After greasing your mould, pour the batter into it.
6. Bake for 50 minutes to an hour or until a toothpick comes out clean.
7. Let it cool completely before removing it from the mould.

Enjoy!