This recipe comes from Robin Miller who calls it, Absolute Best Banana Cake. I hesitate to give my recipes such effusive titles. After all, I like to think that I would only be sending you a recipe if it is superb, outstanding, terrific… (you get the point.) I must admit, however, that the name is a grabber. When I had a bunch of overripe bananas sitting on my counter, I couldn’t wait to try it. Robin says the chocolate chips are optional, but unless you are allergic to chocolate, they aren’t.
Call this a snack cake, a coffee cake, a picnic cake as well as a gluten-free cake, because it is equally as delicious with gluten-free flour. It’s baked in a 9 x 13” pan and cut into squares. It isn’t fancy, but it always gets compliments. That’s probably because ii’s moist, not too sweet, light and bursting with banana flavor. I have kept a couple of pieces on my counter for days, in the fridge for a week, and frozen it all with great success.(That was just to test how it stores—it took great will power.)
About overripe bananas
I like to freeze overripe bananas, but when defrosted, they are very mushy with some excess liquid. That means that they can make a cake too moist, if you don’t compensate by adding a little extra flour. One or 2 tablespoons will usually do it. I think the trade off of intense banana flavor makes it worth it.
If you try it, please let us know how you like it by leaving a comment on my website.
Absolute Best Chocolate Chip Banana Cake
3 cups all-purpose or gluten free flour,
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened 1 cup granulated sugar
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 1/2 cups mashed ripe bananas, about 3 large bananas
2 1/2 teaspoons pure vanilla extract
1 1/2 cups milk
1 cup semisweet chocolate chips, plus more for sprinkling over top, optional
Instructions:
1.Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.
2.In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat on high until well blended, about 1 to 2 minutes, scraping down the sides of the bowl as necessary.
4.Beat in the eggs, one at a time. Beat in the mashed bananas and vanilla.
5.With the mixer on low speed, beat in about one third of the dry ingredients until just blended. Beat in about half of the milk until just blended. Repeat these steps (1/3 of the flour mixture and the rest of the milk), and then end by beating in the remaining flour mixture until just blended. Don't over mix, even if there are a few small lumps. Fold in the chocolate chips (if using).
6. Pour the batter into the prepared pan and sprinkle some chocolate chips over top (if using). Bake for 30 to 40 minutes, until a wooden pick inserted near the center comes out clean or with little moist bits clinging to it.
7. Cool the cake on a wire rack for 5 minutes before slicing and serving.
8. Store leftovers in an airtight container. Cake may be refrigerated for several days or frozen.
Serves 10-12
