Banana Chocolate Chip Cake 香蕉巧克力粒蛋糕
This soft and chocolatey Banana Chocolate Chip cake packed with banana flavour is super easy to make. In fact I have shared many banana cake or banana bread recipes before and you can find them in the Recipe Index above under Baked Cakes or Quick Loaf. This sinfully good recipe is filled with valrhona cocoa powder fragrance and topped with chocolate chips. This cake is not overly sweet, much to my liking. This banana chocolate chip cake is definitely great to serve at any time of the day. You can just store this delicious cake in an airtight container overnight at room temperature for your morning breakfast too.
Just a little note: If you have overly ripe banana left in your pantry, don’t throw away. Peel off the skin and place them in a ziploc bag and mash with a rolling pin. Then place the bag in the freezer and thaw the bag of mashed banana before you want to use it.
Banana Chocolate Chip Cake
Ingredients
- 125 g butter - soft to touch
- 95 g brown sugar - or caster sugar
- 1 large egg - lightly beaten
- 1 tsp vanilla extract
- 150 g very ripe banana
- 55 ml dairy whipping cream - or sour cream
- 110 g cake flour/plain flour
- 45 g cocoa powder - valrhorna or Hershey's
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 55 g chocolate chips
Instructions
- Preheat oven to 170 deg C. Grease or Spray a 9x5x3 loaf pan with butter or cooking spray.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt into a bowl, mix well and set aside.
- Cream the butter and sugar till fluffy with an electric mixer, then gradually beat in egg until combined followed by banana, vanilla extract and whipping cream, mix well.
- Add flour mixture in 3 batches into the the egg mixture and fold well with a rubber spatula after each addition. Pour mixture into prepared pan and smooth the surface..
- Sprinkle the top with chocolate chips and gently press them into the batter.
- Bake for about 50 minutes or until a tester comes out clean.
- Cool cake completely before cutting and serving.
Nutrition
- 蛋糕组织绵密松软，它还有巧克力的香味。 甜而不腻，真的很美味~
- 125克 软牛油 手指按压时能不费力的压下去就可以了
- 95克 赤糖或细砂糖
- 一个 大鸡蛋， 打撒
- 1茶匙 香草香精
- 150克 熟透香蕉泥
- 55毫升 动物性奶油或酸奶
- 110克 底筋面粉或中筋面粉
- 45克 可可粉
- 1茶匙 泡打粉
- 1茶匙 苏打粉
- 1/4茶匙 盐
- 55克 巧克力粒
- 预热烤箱至摄氏170度。长形烤模（9 x 5 x 3寸）涂上牛油，备用。
- 面粉，可可粉，泡打粉，蘇打粉，及盐一起过筛到碗中，混合均匀，备用。
- 用电动打蛋器把牛油和糖打发，然后慢慢下鸡蛋液搅打均匀后才搅入香蕉泥，香精和动物性奶油，搅打均匀即可。
- 面粉混合物分3次拌入蛋糊里，每一次用橡皮刮刀轻轻翻拌均匀。
- 把面糊倒入烤模里抹平，撒上巧克力粒，用手指轻轻的按在面糊上就可以了。
- 送入预热烤箱烘烤大约50分钟左右或竹签扎入蛋糕内部不沾糊就可以了。
- 蛋糕待凉后才脱模切片享用。
This looks incredibly delicious and a pure heaven for any chocolate fan!
Hi Ann, can l use plain yoghurt instead of whipping cream or sour cream?
Hi Charlotte, yes no problem to use plain yoghurt.
Thank you for your prompt reply.
Hi Ann, can l use plain yoghurt instead of whipping cream or sour cream?
Hi Charlotte, yes no problem to use plain yoghurt.
Thank you for your prompt reply.
This looks incredibly delicious and a pure heaven for any chocolate fan!