banana chocolate chip cake
Mon, 23 April, 2018
⯆ JUMP TO RECIPE
I really don’t know why banana cakes keep being called ‘bread’. Is it the loaf tin? It can’t be since all the pound cakes baked in such are never called pound breads. Is it because of an association with tea bread? But tea bread is yeasty and has nothing to do with bananas. My money will be on the loaf thing probably, but it’s still all a highly suspicious naming affair.
So just to defy the persistent trend I have baked this banana CAKE in a round tin; CAKE tin through and through. It has a detached bottom and you butter it or line with parchment. None of those are in operation when baking bread.
I’ve also thrown a copious amount of chocolate into it, just to be safe. Pain au chocolat aside, you hardly encounter choc chips in your daily loaf. I didn’t ice or frost it, but only because it would have made it far too sickly.
There – I hope that will fix it. It’s completely delicious by the way, and a bucket cake to boot (throw everything into a bucket and mix a bit). It comes from Jim Lahey’s The Sullivan Street Bakery Cookbook via NY Times Cooking app.
banana chocolate chip cakeServings: 8-12Time: about 45 minutes
- 85g (¾ stick) unsalted butter, very soft
- 60ml (¼ cup) olive oil
- 40g (¼ cup) caster sugar
- 40g (¼ cup) dark brown sugar
- 1 tbsp. molasses
- ½ tsp. mixed spice
- 1 tsp ground cinnamon
- 1b tsp vanilla extract
- 1 large egg
- 135g (1 cup plus 1 tbsp.) plain flour
- 1¼ tsp baking powder
- ½ tsp fine sea salt
- 300g (1 cup) smashed ripe bananas (about 3 medium bananas)
- 120g (½ cup) milk chocolate chips
1. Preheat the oven to 220C/425F/gas 7. Butter a 20cm (8in) round cake tin and line the bottom with a disc of parchment.
2. Place the butter, olive oil, both sugars, molasses, spices and vanilla extract in a large bowl. Beat with a wooden spoon until just combined. Beat in the egg.
3. Stir in the flour, baking powder and salt; don’t overmix. Fold in the smashed bananas and chocolate chips.
4. Pour the batter into the prepared tin and bake for 30 minutes, until a skewer inserted in the middle comes out clean.
5. Cool in the tin on a wire rack, then remove from the tin.