The banana and chocolate chip cake is a breakfast dessert or snack that’s really good and delicious. It’s a recipe to always keep on hand because it comes in handy if you have ripe bananas to use. I often make the banana and hazelnut glass cake because it’s very quick and simple to prepare, but I tried this banana cake recipe to use up some overripe bananas which were not suitable for the other recipe.
I always buy bananas in large quantities because everyone in the house eats them practically anytime. They’re convenient to take to the office or school, but sometimes a few remain in the fridge for a few more days or become a bit unsightly and black, and no one wants them anymore. So I tried this banana and chocolate chip cake and enriched it with walnuts, which made its flavor even more rustic.
It’s quite simple to prepare: there are no major difficulties in making it. The only advice I can give is not to blend the bananas because they would become too liquid. For the perfect outcome, just mash them with a fork. Don’t worry if your bananas are very ripe, in fact, the riper the bananas, the better for this recipe! Their sweetness will make your banana cake even better.
If you scroll through the recipe, you’ll also find how to make this banana cake with the Bimby. However, if you don’t have one, don’t worry: simple electric whisks will be enough.
Alright, now let’s move on to the recipe and see together how to prepare this delicious banana and chocolate chip cake, but first I’ll leave you with a few links that might be of interest!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 10People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 336.05 (Kcal)
- Carbohydrates 45.18 (g) of which sugars 28.17 (g)
- Proteins 4.99 (g)
- Fat 16.32 (g) of which saturated 6.42 (g)of which unsaturated 3.45 (g)
- Fibers 1.38 (g)
- Sodium 18.36 (mg)
Indicative values for a portion of 99 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making the banana and chocolate chip cake
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 7 tbsp butter (softened)
- 2 eggs
- 1/2 cup chocolate chips
- 3/4 cup walnut halves (chopped)
- 4 bananas (medium-sized, ripe)
- lemon zest (or grated orange zest)
- 1 packet baking powder
- to taste powdered sugar
Tools for the banana and chocolate chip cake
- Cake Pan 9-10 inches
- Electric Whisks
- Bowl
- Fork
- Cutting Board
- Knife
Steps to prepare the banana and chocolate chip cake
Let’s see together how to prepare this banana and chocolate chip cake. I recommend using room temperature butter, so remember to take it out in advance.
In a bowl, work the softened butter with the sugar. You should achieve a “cream” consistency.
Add the grated peel of the orange or lemon. With the beaters on medium speed, add one egg at a time.
In a separate bowl, mash the bananas with a fork and then add them to the first bowl along with the butter, sugar, and eggs. Incorporate the banana puree with the beaters on low speed.
Finally, add the sifted flour and baking powder and briefly mix until the batter is smooth.
Coarsely chop the walnut halves and add them to the batter of your banana cake, folding them gently into the batter with a spatula.
Also add the chocolate chips, distributing them evenly with the spatula.
Butter and flour a cake pan that is 9-10 inches in diameter and pour in the batter of your banana and chocolate chip cake.
Bake in a preheated oven at 350°F for about 45 minutes. I recommend always doing the toothpick test before turning off the oven and taking the cake out, because the cake could be moister due to the bananas and might need more time to cook. If the toothpick comes out moist, cover the cake with a sheet of aluminum foil to prevent it from darkening too much on the surface and continue baking for a few more minutes (5-10), until the toothpick comes out dry.
Once ready, turn off the oven and leave it for half an hour in the oven with the door slightly open, then take it out, let it cool completely, unmold it, and sprinkle your banana and chocolate chip cake with powdered sugar.
Now let’s see how to prepare the banana and chocolate chip cake Bimby.
First of all, mash the bananas in a bowl and set aside.
Also coarsely chop the walnut halves with a knife and set aside. Alternatively, you can chop them in the Bimby with a few Turbo strokes and remove them from the bowl before starting the cake preparation.
Blend the lemon (or orange) peel with the brown sugar: 10 sec. speed 10. Gather at the bottom with the spatula.
Add the softened butter: 1 minute speed 3-4.
With the blades in motion at speed 3-4, add one egg at a time through the lid opening.
Add the banana puree, which you have set aside beforehand, at speed 2.
Add sifted flour and baking powder: 40 sec speed 4.
Incorporate at Soft Anti-clockwise speed first the walnut halves and then the chocolate chips.
Butter and flour a cake pan 9-10 inches in diameter and pour in the batter. Bake in a preheated oven at 350°F for about 45 minutes. Always perform the toothpick test at the end of the cooking time: if it still comes out moist, continue cooking for a few more minutes, covering the cake with a sheet of aluminum foil.
After baking, leave the Bimby banana cake in the oven with the door slightly open. Then take it out, let it cool completely before unmolding, and serve it on a serving plate sprinkled with powdered sugar.
Storage
– The banana and chocolate chip cake keeps for a couple of days well covered with a sheet of aluminum foil. I recommend storing it in the fridge if external temperatures are high.
– If you want to make it richer, you can add more chocolate chips on top before baking.
FAQ (Questions and Answers)
Can I use other nuts instead of walnuts?
Yes, you can replace walnuts with almonds, pistachios, or hazelnuts.
Can I replace butter with oil?
In this cake, I would not recommend replacing butter with oil because butter gives the cake a wonderful aroma and flavor, and the final texture of the cake depends on the creaming of butter and sugar. Basically, using oil, you would not get the same result.
