How do you use ripe bananas? At home, try this banana cake with lots of chocolate chips. Kids love it. Great also for breakfast or at tea time.
There are questions that keep coming back to my ears: what to do with remaining egg whites, what to do with overripe bananas….
I made a test one day, adding ripe bananas that I didn’t want to throw away to a cake, with some chocolate chips and lemon juice. And it became THE basic snack my daughters love to eat on their way back from school. I bake it in a cake tin, because it’s easy for cuting slices, or in individual molds (such as muffin or cupcake tin, the baking time being naturally shorter) so that they can bring snacks with them everywhere (school, sports or any outdoor activity …).
What’s great with cakes is that using the basic proportions for the batter, you can add whatever you have at home (dried fruits, season fruits, chocolate, vanilla…). And it’s the same with savory cakes.
The tricks of this recipe:
- Chocolate is not chopped but coarsely crushed in order to keep rather big pieces of chocolate. Smaller melt while baking adding flavor to the dough. The biggest will remain almost entire, here and there in the cake. You’ll be able to feel chocolate chips at each bite.
- Lemon juice is also quite important as it lighten the dough and subtly flavor it.
- You may feel free to add: vanilla extract or vanilla sugar, rum…
- You can also freeze ripe bananas when they darken a bit. This avoid wasting and enable you to bake this cake whenever you wish.
I had to share this recipe with you as it’s one of my kid’s favorites and it has largely been approved. My daughters have the proportions written on the fridge and start to be quite independent.
Banana and Chocolate Cake
- 2 bananas ripe
- 1 lemon for its juice
- 100 gr dark chocolate
- 3 eggs
- 120 gr caster sugar
- 250 gr flour
- 120 gr butter
- 10 gr baking powder
- 1 pinch salt
- Preheat the oven to 180°C.
- Peel bananas and mash them roughly in a bowl with the back of a fork. Juice lemon and add it to bananas. Mix.
- Coarsely chop chocolate on a cutting board with a kitchen knife. Fairly large pieces should remain so that all won’t melt while baking and that you will have chocolate chips at each bite.
- In a bowl or with a food processor, mix the ingredients in the following order: beat eggs with sugar. Then add flour, baking powder and the pinch of salt. Mix.
- Gently melt butter and add it. Finally, add the banana, lemon and chocolate mixture. Mix again.
- Grease and flour your cake mold (or use a silicone tin) and pour in your preparation.
- Bake for 45 minutes at 180 °C.
- Check if it’s well cooked by inserting the blade of a knife. It should come out clean.