Gone Bananas Chocolate Chip Cake| Dinner Recipes | Best Recipes

Gone Bananas Chocolate Chip Cake



8 apes (er, friends)


Banana cake

  • 3 large, very ripe bananas
  • 2 cups unbleached all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup canola or corn oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup miniature semisweet chocolate chips

Chocolate icing

  • 4 ounces semisweet chocolate
  • 1/2 cup heavy whipping cream


  • Measuring cups and spoons
  • 9 by 5-inch loaf pan
  • 2 medium and 1 large bowl
  • Fork or potato masher
  • Whisk
  • Silicone spatula
  • Toothpick
  • Oven mitts
  • Cooling rack
  • Cutting board
  • Serrated knife
  • Small saucepan
  • Tablespoon


Before you begin

Position an oven rack in the center of the oven, and preheat the oven to 350°F. Lightly butter the loaf pan or coat with pan spray.

Mash the bananas

Peel the bananas and break them into pieces in 1 of the medium bowls. Using the fork or potato masher, smash them into pulp. It’s okay if a few small lumps of banana remain. You should have about 1 1/2 cups banana pulp.

Mix the batter

Put the flour, baking soda, and salt in the large bowl and whisk to blend well. Add the eggs, sugar, oil, and vanilla to the banana pulp and whisk to blend well. Make a well in the center of the dry ingredients and pour the banana mixture into the well. Whisk until the batter is smooth and you don’t see any more patches of flour. Gently stir in the chocolate chips.

Fill the pan and bake the cake

Using the silicone spatula, scrape the batter into the prepared pan and smooth the top. Bake for 65 to 75 minutes, until deep golden brown, firm to the touch in the center, and a toothpick inserted into the center comes out clean. You may see some melted chocolate on the toothpick from the chocolate chips. Using the oven mitts, transfer the pan to the cooling rack and let the cake cool completely.

Make the icing

When the cake is cool, make the icing. Put the chocolate on the cutting board. Using the serrated knife, chop the chocolate into small pieces. Transfer the chocolate to the other medium bowl.

Pour the cream into the small saucepan and place over medium heat, just until it begins to boil. Turn off the heat. Immediately pour the cream over the chocolate. Let the mixture sit for 2 minutes, then whisk gently until blended and smooth. Let cool for 5 to 10 minutes, until the icing runs off the tip of a teaspoon like warm honey.

Ice the cake

Remove the cake from the pan by turning it upside down and firmly shaking the pan a couple of times, while guiding the cake out onto your hand. Turn the cake right side up on a serving plate or a piece of parchment paper. Using the tablespoon, spoon the icing evenly over the top, letting some of it drip down the sides. Let the icing set for 20 minutes, then slice the cake with a serrated knife. Or leave the cake, uncovered, at room temperature until serving time.

-From Baking Kids Love by Sur La Table with Cindy Mushet/Andrews McMeel Publishing

Article Posted 8 years Ago

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