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).
Chocolate Chip Banana Cake
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.