It started out as a Banana Chocolate Chip Cake, but since we had some adorable mini-loaf pans (translation: loaf-shaped muffin pan), I made mini-cakes. By the way, any posts this time of year containing lots of sugar…..well, just say it’s for harvest. Actually, it’s for the people harvesting. They like lots of food.
Aren’t those pans just…just wonderful? Talking about it makes me want to use them more. But if you don’t have these pans, just make a 10-inch bundt cake. Yes, you can.
Banana Chocolate Chip Cake
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. mace
2 large, very ripe bananas
1 tsp. lemon juice
3/4 cup sour cream
1 tsp. vanilla
3/4 cup butter, softened
1 1/4 cups sugar
1/2 cup mini chocolate chips
1. Preheat oven to 350 degrees. Grease a 10-inch bundt cake pan or those little pan things.
2. Combine flour, baking soda, salt, and mace.
3. Puree bananas. Add sour cream and vanilla.
4. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition.
5. Add the dry ingredients alternately with the banana/sour cream mixture. Fold in mini chocolate chips.
6. Transfer batter to the prepared pan. Bake for 55 to 60 minutes if you’re using a bundt pan, or 20 minutes if you’re using the “loaf” pans.
7. Remove cake from oven and let it cool for 10 minutes before inverting it.
What is it about banana chocolate chip cake right out of the oven? There’s nothing like it. Nothing.
I hope you enjoy!