Banana Chocolate Chip Cake
I have made multiple banana bread over the years. Sometimes I go with a cake, other times a cupcake but generally a bread. Those black bananas just call out to me, “use me”. I found a recipe adapted by Melissa Clark. I adapted it a bit too. This is a huge hit. Buttery with an incredible soft crumbly texture. Could be the best one ever. I have made three in the past two weeks.
This makes two. You need two because one disappears too fast.
- 2 sticks unsalted butter at room temperature
- 2 cups all-purpose flour
- 1 tblsp baking powder
- 1 tsp sea salt
- 1/2 cup olive oil
- 2/3 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 tblsp dark molasses
- 1 tsp. ground alspice
- 1 tsp. ground cinnamon
- 1 tbsp. espresso
- 1 tbsp. vanilla extract
- 2 eggs at room temperature
- 2 cups (I went with 5 bananas which is a little more than 2 cups which is fine)
- 1 generous cup of semi-sweet chocolate chips
Heat oven to 425. Grease 2 – 8-inch round non-stick pans and line with parchment paper
In a medium bowl whisk together flour, baking powder and sea salt
In an electric mixture, using the paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso, and vanilla until combined. It should still be chunky but you can still see the sugar crystals.
Use a spatula to mix eggs into the butter mixture. Then stir in the flour to combine. Fold in the bananas and chocolate chips. Evenly scrape the batter into the cake pans and bake for 25 minutes, to the second.
Let cool for 20 minutes. Run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Serve!