There are two kinds of people in life: ones that love ripe bananas, and everyone else that cannot bear the sight of even a fleck of a brown spot, or a bit of a bruise. Our family falls into that second set, and so we often have bananas that are immediately rejected and shunned at the first hint of over-ripening. So when life hands you over-ripe bananas, you of course make…banana chocolate chip cake!
I created this recipe to use up our ripe banana for a low sugar, low-fat breakfast for the children, and with school back in session, it’s the perfect back to school bake!
Ingredients:
1 3/4 cups (219 grams) all-purpose flour, preferably unbleached
1/2 cup (100 grams) granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (250 grams) mashed bananas (approximately 3 medium bananas)
1 egg, room temperature
3/4 cup (170 grams) plain whole or lowfat yogurt
1/4 cup (59 ml) vegetable oil
1 teaspoon vanilla extract
3/4 cup (130 grams) semi-sweet or milk chocolate chips
How to use them:
Preheat the oven to 350°F/177°C. Prepare a 9 inch x 13 inch baking pan by liberally spraying it with oil.
In a medium bowl, whisk the flour, sugar, baking soda, baking powder and salt together. In a large bowl, mix the mashed bananas, egg, yogurt, vegetable oil and extract.
Add the dry ingredients to the wet ingredients.
Begin folding the dry ingredients into the wet.
Fold just until the ingredients come together.
Add in the chocolate chips.
Begin folding them in.
Do not over fold, just until you no longer see streaks of flour.
Pour the batter into the prepared baking pan.
Smooth the top of the batter with the back of a large spoon or a small offset spatula.
Bake the banana cake for about 20-24 minutes until it’s golden brown in color.
Allow the cake to cool for at least 15 minutes and then cut into squares.
Serve with cold milk.
Kids, you’re welcome!
