Banana Chocolate-Chip Tea Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil for greasing pan
- 1½sticks (12 tablespoons) unsalted butter at room temperature
- 1cup sugar
- 3large eggs
- 2teaspoons vanilla
- 1scant cup (2 medium) mashed very ripe bananas
- 2cups flour
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ¼cup butter milk
- 6ounces (1 cup plus 3 tablespoons) semisweet chocolate morsels
- ½teaspoon confectioners' sugar
Nutritional analysis per serving (12 servings)
363 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 5 grams protein; 80 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 350 degrees. Lightly oil a fluted 10-cup Bundt pan. Using an electric mixer, beat together butter and sugar until very soft, pale and fluffy. Beat in eggs one by one, then vanilla.
- Step 2
Add mashed bananas; batter may look speckled and grainy. Add flour, baking powder and baking soda. Add buttermilk, and mix until smooth. Fold in chocolate morsels.
- Step 3
Scrape batter into Bundt pan. Place pan on baking sheet in oven and bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
- Step 4
Cool cake in pan for about 10 minutes, then unmold onto a serving plate. Allow to cool another 15 minutes, then dust with confectioners' sugar passed through a fine mesh sieve. Serve slightly warm or at room temperature.
Private Notes
Comments
This tea cake turned out light, moist and delicious. One of the best things I have ever made. I am baking more and I think the reason this turned out so well was b/c I beat the butter and sugar for a long time, like 5 minutes. This cake also had a crispness on the outside which I liked.
Also, I have a convection oven so cooked it at 340° for 40 minutes. When tested for doneness, it was cooked through.
A really delish cake and not leaden: As another comment notes, beat the heck out of the sugar & butter, then add eggs one at a time; beat really well after each one. I didn't sift the dry ingredients, but gave them a good stir w/ a whisk after measuring (whisked) flour w/ spoon-into-the-measuring cup method, so nice and light (added ~1 t. kosher salt). The cake supported extra banana, maybe about 1.25-1.5 cups. Bake on the longer side. Was a big hit for a special family dinner.
Substituted white chocolate chips for the semisweet chocolate morsels. The cake had a nice banana/vanilla taste. The method of adding the dry ingredients all at once makes the recipe easy. Substituted whole milk with a splash of rice vinegar for the buttermilk. Used butter to grease a nonstick pan. The cake is definitely sweet.
Made this over 2 dozen times and never once received "leaden" results others have suffered. Wow! Moist, delicate and strong banana flavor if you add additional banana (3 total). I also add teaspoon of cardamon to give it a hint of spice -- to give it that extra taste. Served with a warm cup of earl grey tea and you have a party in your mouth. Beautiful simple and memorable. Not sure why this doesn't have 10k+ positive reviews because its a keeper.
oh! and I did half the sugar and it is still plenty sweet!
Read the notes of other bakers and I swapped out sour cream for buttermilk, added an extra banana and threw in a tiny bit of salt (should have used more) and a little cinnamon. Also made sure to really beat the butter and sugar and add each egg one at a time and mix each one thoroughly, but also made sure to mix the flour on low speed. To get nice and brown it baked over 50 minutes. It's delicious! Tasty and moist. Definitely should have thrown in walnuts or pecans to take it to the next level!
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