Winter is coming; the days are getting shorter and shorter, the nights are getting colder, there are scents of first rain in the air. Although I used to love winter in the past a lot more than today, there is lots of magic this season. I love this relaxation of the slow, quiet morning after a rainy night and the cloudy days.
These are exactly the mornings I feel like going into the kitchen and making homemade cake that will fill the house with sweet scents of baking full of love. So, I made a particularly easy chocolate chip banana cake. It is soft and fragrant, with a velvety texture full of banana and chocolate flavors. This is the kind of cake that’s always fun to have at home (so I always make two and freeze one).
Looking for more banana recipes? Try these: Vegan Banana Chocolate Chip Cookies | Banana and Chocolate Cream Pie with Whipped Cream | Banana Energy Bites with Pecans
Chocolate Chip Banana Cake | Photo: Natalie Levin
Easy to make | Photo: Natalie Levin
Chocolate Chip Banana Cake
- 2 loaf cake pans 25 cm long
For the cake:
- 200 grams (1 cup) sugar
- 125 ml. (1/2 cup) vegetable oil
- 3 large eggs (see notes for vegan version)
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 mashed bananas (about 300 grams)
- 210 grams (1 ½ cups) of all-purpose flour (see notes for gluten-free version)
- 10 grams (2 teaspoons) baking powder
- 200 grams of chopped dark chocolate or chocolate chips
- Preheat oven to 170 Celsius degrees and grease the pans well.
- In a bowl whisk together sugar, oil, eggs, vanilla, salt and crushed bananas to a smooth mixture.
- Add flour and baking powder and mix well just until combined.
- Chop the chocolate and add to the mixture. Fold gently for even distribution.
- Pour the mixture into the pans and flatten the top.
- Bake for 30-40 minutes or until the cakes are golden, set and a skewer inserted in the center comes out with moist crumbs.
- Cool completely to room temperature and serve.
- The cakes are kept in a closed container in the refrigerator for up to 4-5 days. It is highly recommended to serve them at room temperature for an ideal texture.
- You can warm the cakes a bit before serving.
- Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.
- Vegan version: Convert the eggs to 150 grams of unsweetened apple puree.
- The cake can also be made with white spelt flour or 80% whole spelt flour in the same amount instead of the all-purpose flour.
- You can freeze the cakes well-wrapped for up to a month.
- Instead of dark chocolate, you can use milk, white or ruby chocolate in the same amount for a variety of flavors.
- If desired, you can add chopped nuts to the mixture.
Chocolate Chip Banana Cake | Photo: Natalie Levin