Saturday, March 31, 2012

Chocolate Chip Banana Cake

Well, my chocolate chip banana cake was a BIG hit at our Family Night on March 30. Several people asked for the recipe, which is one of the dessert staples in our house -- fabulously moist and rich, and keeps fresh for close to a week.

1 cup butter or margarine, softened.
2 cups sugar
2 eggs, beaten
1 tsp vanilla
2 1/2 cups mashed ripe bananas (about 5)
3 cups All-purpose flour
2 tsp baking powder
2 tsp baking soda
1 cup sour cream (we sometimes substitute vanilla yogurt)
1/2 cup brown sugar, firmly packed
1 tsp cinnamon
2 cups chocolate chips

Preheat oven to 350.
Cream together margarine and sugar on medium speed of electric mixer.
Add eggs and beat until smooth.
Add vanilla and bananas. Mix until smooth.
Sift together flour, baking powder and soda.
Add to banana mixture alternately with sour cream, ending with dry ingredients.
Pour 1/2 batter into a greased 9 X 13 inch cake pan.
Combine brown sugar and cinnamon. Sprinkle half the mixture over the batter in the pan with half the chocolate chips.
Repeat layers.
Bake at 350 for 50-60 minutes. (Because it's so dense, it may take longer. Test frequently.

We throw ripe bananas in the freezer, skin and all, and often use them. They're mushy, but work just fine.

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