Sunday, 23 June 2013

Chocolate Chip Banana Cake

It was a sunny Sunday afternoon when the haze PSI reading was at  88-96 range.  It's still in an unhealthy range though. I'm joyous amidst the haze at least we could see some clear sky after so many days of thick haze.  Life will be brighter and more exciting when all these are over because we will appreciate life more and will be more prepared for the next ride. 

While everyone in my family is at home, Titus, my youngest son who's always shows his utmost support in my baking, requested me to bake butter cake.  While I was going through my must-do list of recipe, I stumbled upon this recipe on Chocolate Chip Banana Cake.  So I decided I should give it a try since I have some bananas which are quite ripe sitting on the kitchen counter.

So I spent few minutes reading through the recipe.  The recipe is taken from Mrs Field Cookbook, which my ex-colleague lent it to me many years back.  I have halved the recipe because it is for 2 loaves pans.  Just like the Chocolate Pecan Brownies that I baked, you just required a mixing bowl.  It really makes washing so easy. 

The aroma of the banana permeated my whole kitchen and into my living room when the door of the oven was opened.  Immediately I could hear my boys shouting out from their study room...  "Wow Mum!" and the next moment all gathered in the kitchen around the cake.

The cake is moist and heavy with gooey melted chocolate inside.  Even if it's without chocolate chips, the banana cake itself, tastes great.

(One 9" Loaves)
  • 1.5 cups (180g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 190g unsalted butter, softened
  • 1 cup (220g) granulated sugar (I replaced it with 150g brown sugar)
  • 3 Aloha "Little Petey" bananas (I put 5 instead)
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 100g mini semisweet chocolate chips

  1. Preheat the oven to 180 Deg C.  Lightly butter a 9" by 5" loaf pan.  Line the bottom with parchment paper.
  2. Whisk together the flour, baking powder and salt.  Set aside.
  3. In a medium bowl, cream butter and sugar.  Add the bananas and eggs, beating until well blended.  Beat in vanilla extract.
  4. Add the dry ingredients to the banana mixture and blend well.  Stir in the semisweet chocolate chips but do not overmix.
  5. Pour the batter into the prepared pans and bake for 55 to 60 minutes, or until golden brown and stick inserted in the center comes out clean.  Set the pans on a rack to cool for 15 minutes.  The turn out the pan to cool completely.


  1. Love this recipe!
    Its easy & delicious.

    1. Hi LC
      I'm glad you love this recipe.
      I have baked Chocolate Prune Cake and I hope you will like it too :)