When life throws you a bag of overripe bananas, bake a cake.
That’s just what I did when the bananas in my kitchen got really blotchy last week.
Banana flavours are most intense when the fruit is over-ripe. It’s not a pretty sight, but the flesh becomes real sweet and fragrant, perfect for a bakeout.
And here’s a great recipe that results in a very moist and fluffy banana cake that is slightly crisp on the outside!
The good news is, you need minimal tools for this recipe; just grab a large bowl, spatula and baking tin. No need for mixers and such.
You can slather the batter into a cake tin to yield a whole cake, or place it into a muffin tray to make cup-sized treats. I use the recipe quite interchangeably, and often enough. I called on this recipe recently for an impromptu breakfast to welcome some folks from Brazil!
Moist Banana Chocolate Chip Cake
2 cups cake flour
1/4 tsp ground cinnamon
1 1/4 tsp baking soda
1/2 tsp salt
2/3 cup sugar
2 eggs, lightly beaten (room temperature)
1/2 cup butter, melted
3-4 ripe bananas, mashed
1 cup chocolate chips
1. Preheat oven to 190 degrees Celcius or 375 degrees Farenheit.
2. Sift the flour, ground cinnamon, baking soda and salt into a large bowl.
3. In another bowl, beat the mashed bananas, sugar, eggs and butter together.
4. Fold the banana mixture and chocolate chips into the flour mixture till just combined.
5. Place batter into muffin tray, or suitably-sized baking tin. For muffins, divide the mixture till each muffin cup is about 4/5 full. If desired, top each cup with a thin slice of banana and three chocolate chips.
6. Bake in preheated oven on the middle rack for 20-25 minutes, or until golden brown.
Makes 12 muffins, or 1 full-sized cake.
The recipe includes chocolate chips as well, because chocolate – well it’s chocolate, and it goes so well with banana flavors. Just omit chocolate chips for a plain banana cake. Enjoy!