Description
This Banana and Chocolate Delight Cake is a moist, flavorful loaf cake that combines the natural sweetness of ripe bananas with rich chocolate chips. Perfect for breakfast, dessert, or an anytime treat, this cake is easy to prepare and baked to perfection with a soft crumb and a delightful chocolate twist.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/3 cup plain yogurt
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly distributed.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Combine Wet Ingredients: Stir in the mashed ripe bananas, plain yogurt, and vanilla extract until fully combined with the creamed butter, sugar, and eggs.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter to distribute them evenly without deflating the mixture.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Be careful not to overmix the batter after adding the dry ingredients to avoid a dense cake.
- You can substitute plain yogurt with sour cream for a tangier taste.
- Chocolate chips can be replaced with chopped nuts or dried fruits if preferred.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
