Carole Food.

Banana Chocolate Chip Cake 

Banana cakes are one of my favourite things to bake because they’re easy, tender and quick. They also keep really well too. This cake has the perfect balance between being fluffy and moist. I like to sprinkle sugar over the cake before it’s baked, to make a crackly sugar crust. 

The sponge is studded with chocolate chips, but it’s delicious without if you fancy! Also, this cake is incredible warm, so it makes a perfect dessert if served with some cream, ice cream or custard. 

What ingredients do you need for this dish (includes possible substitutions)? 

Plain flour: ensures a tender crumb. 

Baking soda: helps the cake rise. 

Cinnamon: the small amount of cinnamon adds a depth of flavour to the cake (without it tasting like cinnamon!). If you want, this can be omitted though. 

Salt: balances the sweetness of the bananas. If using fine salt, use 1/4 tsp. 

Light brown sugar: adds a caramel like sweetness to the cake. 

Eggs: any type of (chicken) egg will do! 

Butter: can be substituted with oil. 

Bananas: ensure they’re nice and ripe before using. Top tip: if your bananas aren’t ripe yet, you can place them in the oven for about 15 minutes at 150c (they’re ready when they turn black!). 

Vanilla essence: adds a depth of flavour to the cake. 

Yoghurt: only use full fat yoghurt (greek or plain is fine). Sour cream can also be used instead. 

Chocolate chips: I like milk chocolate chips, but use whatever you fancy. 

Caster sugar: caster sugar is used to sprinkle over the unbaked cake to get a crackly sugar crust. This can be substituted with granulated sugar. 

What to serve this with? 

This cake is perfect by itself during the day (or for breakfast!). It also works really well heated as a dessert. Serve it with cream, ice cream or custard. 

Instructions 

Preheat the oven and line cake tins 

Preheat the oven to 185c/165c fan. Grease two 6inch cake tins then line with baking paper. 

Mix dry ingredients 

Place the flour, baking soda, cinnamon and salt into a bowl. Mix to evenly combine. Set to one side. 

Mix the brown sugar and eggs 

Using an electric hand mixer or standing mixer, beat together the brown sugar and eggs on a medium speed until light and pale. This should take around 5 minutes. You could do this stage by hand, but it will probably take a good 10 minutes of whisking, so be prepared for a good arm workout! 

Add the bananas, yoghurt and vanilla 

Add the mashed bananas, yoghurt and vanilla. Continue to mix on a low speed until just combined. Scrape down the bowl well. 

Fold in the flour 

Using a spatula or metal spoon, gently fold in the flour mixture until evenly combined. 

Fold in the chocolate chips 

Fold in the chocolate chips then pour the batter into the cake tins. Sprinkle with the caster sugar, then place in the oven for about 45 minutes. The cake should be golden and if you insert a skewer, it should come out mostly clean (a few crumbs are fine)