Banana Chocolate Chip Cake
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾stick/6 tablespoons/84 grams unsalted butter, at room temperature, more for greasing pan
- 1cup plus 1 tablespoon/135 grams all-purpose flour
- 1¼teaspoons baking powder
- ¼teaspoon fine sea salt
- ¼cup/60 milliliters extra-virgin olive oil
- ⅓cup/80 grams granulated sugar
- ¼cup/40 grams dark brown sugar
- 1tablespoon molasses
- ½teaspoon ground allspice
- ½teaspoon ground cinnamon
- 1½teaspoons espresso or strong coffee, cooled (optional)
- ½teaspoon vanilla extract
- 1egg
- 1cup smashed ripe bananas (about 2 medium bananas)
- Generous ½ cup/120 grams bittersweet or semisweet chocolate chips
Nutritional analysis per serving (10 servings)
341 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 4 grams protein; 115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Step 2
In a medium bowl, whisk together flour, baking powder and fine sea salt.
- Step 3
In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake's texture is to stop mixing before the sugar is dissolved.
- Step 4
Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.
- Step 5
Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.
Private Notes
Comments
I'm social distancing now, so experimenting with recipes using stuff I have, which does not include allspice, cinnamon, coffee or a stand mixer. But did include blackened bananas and plain old semi-sweet choc chips. Whisked dry stuff, erred on the laziest of sides mixing the wet stuff, barely mashed the mushy bananas. Baking, it smelled so heavenly, but looked burnt coming out of the oven. It wasn't. It was delicious. Dear friends, I long to greet you with hugs. And this cake.
Thank you, thank you, thank you for including metric measurements. If only all NYT recipes did the same!
I know my eyes are going, but is the ingredient list missing the two major ingredients, bananas and chocolate chips?
Use mini chips and a bit more banana. Don’t bake too long.
Made gf using bob’s 1:1. Gf flour weighs more than AP, so it is a good idea to check the package. Used dark maple syrup in place of molasses, a combo of cardamom and cloves in place of allspice and reduced white sugar to ¼ cup. Baked for the full 25 minutes but lightly covered with foil for the last 5. Overall still a bit sweet due to the chocolate but very moist and delicious. I would make this again but maybe reduce the chocolate. Served with butter pecan ice cream! Very yummy.
I melted the butter and then mixed it by hand in 1 bowl. I baked it at 375 for about 25 minutes in a glass pie dish, coarse sugar on top. Came out beautiful and delicious!
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