Banana Chocolate Chip Cake
Ingredients:
- 2 large eggs
- 3 ripe bananas, mashed
- 1/3 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Banana Chocolate Chip Cake
Directions:
- Step 1: Turn oven to 350°. Preheat to 175°F. C). Grease and flour a 9-by-5-inch loaf pan or line with parchment paper to make it easier to remove.
Step 2: Combine all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 3: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Step 4: Add eggs one at a time and stir until everything is well mixed. Add the mashed ripe bananas, sour cream or Greek yogurt, and vanilla extract and mix until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients and stir until well combined. Be careful not to overmix.
Step 6: Mix until chocolate chips are evenly distributed throughout the batter.
Step 7: Pour the batter into the prepared loaf pan and spread it out evenly.
Step 8: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
Step 9: Remove the cake from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Once cool, slice the banana chocolate cake and serve to enjoy the perfect combination of banana sweetness and chocolate flavor.
Note:
Store leftover cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer.
This cake can be frozen for 2-3 months. Wrap slices tightly in plastic wrap and aluminum foil before freezing.