Banana Chocolate Chip Cake
Moist, fluffy and buttery banana chocolate cake satisfies everyone at the dinner or holiday table.
Yield
12 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | all-purpose flour |
|
| 1 | teaspoon | baking powder |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| ⅓ | cup |
butter, unsalted
unsalted, softened |
|
| 1 | cup | sugar |
|
| 3 | large |
bananas
ripe, mashed |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | teaspoon | vanilla extract |
|
| ½ | cup |
sour cream
or yogurt |
|
| ⅔ | cup | chocolate chips (semi-sweet) |
*
|
Trans-fat Free
Directions
Preheat the oven to 350℉ (180℃). Butter a 9 x 13-inch baking pan.
In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, using a handheld electric mixer, cream together the butter and sugar until combined.
Beat in the bananas until combined. Beat in the eggs and vanilla, beating well. Stir in the sour cream or yogurt.
Beat the flour mixture into the butter mixture until combined. Stir in the chocolate chips. Scrape the batter into the prepared pan.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and cool completely.
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