Soft and Moist Banana Chocolate Chips Cake
Makes two loaf pan size (8 X 4 ins) cakes or one 8 inch square tin
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 g unsalted butter (melted and cooled)
- 40 g cooking oil
- 600 g very ripe bananas (mashed)
- 4 medium sized eggs (55 g each, beaten)
- 75 g fine sugar
- 2 tsp vanilla extract (optional)
- 330 g self raising flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 250 g semi sweet chocolate chips
- Banana (sliced (optional))
Instructions
- 1
Melt butter over low heat and set aside to cool down.
- 2
Whisk eggs, sugar and vanilla extract in a bowl.
- 3
Add the cooled melted butter, cooking oil and mix well.
- 4
Peel ripe bananas and mash coarsely.
- 5
Add the egg butter mixture to the mashed bananas and mix well.
- 6
In a separate bowl, add flour, baking powder, baking soda and salt. Whisk dry ingredients..
- 7
Add wet mixture to dry mixture and stir until everything is well mixed.
- 8
Divide batter equally into two bowls.
- 9
Add the semi sweet chocolate chips and mix well.
- 10
Lightly oil or line with baking paper, two loaf pans (8 X 4 ins each) and scoop batter into the pans.
- 11
Top with sliced bananas (optional).
- 12
Bake in a preheated oven at 175 C for about 20 minutes on the middle rack.
- 13
Reduce temperature to 160 C and bake for another 20 to 30 minutes on the lower rack.
- 14
If you find top of cake turning too brown, cover the top with parchment paper. Test cake with a skewer. It is fully baked when the skewer comes out clean.
- 15
Leave both pans to cool down before unmoulding the cakes.
- 16
Remove cake from pan by running a spatula round the sides and overturning the pan to unmould.
- 17
Leave cakes on the cooling rack before cutting.