Ingredients:

• Bananas – 3 medium-sized (ripe and mashed)
• Eggs – 2 large
• Sugar – 100 g (divided into two portions)
• Vanilla – a pinch
• Salt – a pinch
• Melted butter – 60 g
• Sour cream (15%) – 120 g
• Baking powder – 1 tsp
• Flour – 200 g
• Chocolate chips – 70 g

Baking Information:

• Baking pan diameter – 24 cm
• Baking temperature – 180°C (356°F)
• Baking time – 45-50 minutes
• Oven mode – Top and bottom heating, no convection

Steps to Make the Banana Chocolate Chip Cake:

1. Preheat the Oven and Prepare the Pan:
   Start by preheating your oven to 180°C (356°F). Grease a 24 cm round baking pan with butter or oil, or line it with parchment paper to prevent the cake from sticking once it’s baked.
2. Mash the Bananas:
   In a large mixing bowl, peel the ripe bananas and mash them with a fork or potato masher until smooth. It’s important that the bananas are fully ripe to ensure that the cake has the right sweetness and flavor. The riper the bananas, the better!
3. Mix the Wet Ingredients:
   To the mashed bananas, add the 2 eggs, melted butter, and sour cream. Stir everything together until the mixture is well combined. The melted butter will add richness to the cake, while the sour cream helps keep the cake moist.
4. Add the Sugar and Vanilla:
   Now, add 50 g of sugar (half of the total sugar amount) to the banana mixture along with a pinch of vanilla. Mix well. The sugar will sweeten the batter, while the vanilla enhances the overall flavor, giving it a subtle yet fragrant aroma.
5. Combine the Dry Ingredients:
   In a separate bowl, sift together 200 g of flour, 1 tsp of baking powder, and a pinch of salt. Sifting the dry ingredients ensures that the baking powder is evenly distributed and prevents any lumps of flour.
6. Incorporate the Dry Ingredients into the Wet Mixture:
   Gradually add the dry ingredients to the wet banana mixture, stirring gently until combined. Be careful not to overmix the batter, as this can result in a dense cake. The consistency should be smooth, and you should be able to see the lumps of mashed banana in the batter.
7. Add the Chocolate Chips:
   Gently fold in the remaining 50 g of sugar and the chocolate chips. The chocolate chips will add little pockets of gooey, melted chocolate to each bite, making the cake extra indulgent.
8. Pour the Batter into the Pan:
   Pour the prepared batter into the greased baking pan and spread it evenly with a spatula.
9. Bake the Cake:
   Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven, so it’s a good idea to check the cake at the 40-minute mark. If the cake starts to brown too quickly on top, you can cover it loosely with aluminum foil to prevent over-browning.
10. Cool and Serve:
    Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. Serve the cake warm or at room temperature. You can also dust it with powdered sugar or serve it with a scoop of vanilla ice cream for an extra treat.

Prep Time:

• Prep Time: 15 minutes
• Cooking Time: 45-50 minutes
• Total Time: 1 hour

Servings:

• Servings: 8-10 servings

Calories:

• Calories per serving: 250 kcal (approximate)

Nutrition Facts (per serving):

• Calories: 250 kcal
• Protein: 3 g
• Carbohydrates: 35 g
• Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 60 mg
• Sodium: 100 mg
• Fiber: 2 g
• Sugar: 15 g
• Calcium: 40 mg
• Iron: 1 mg

(Note: Nutritional values are estimates and may vary based on ingredient choices and serving sizes.)

Explanation of the Recipe and Why It’s Timeless:

This Banana Chocolate Chip Cake is the perfect example of simple ingredients coming together to create something extraordinary. The key to its timeless appeal lies in the use of ripe bananas, which add both natural sweetness and moisture to the cake. Bananas are often a kitchen staple, and when they become overripe, they are perfect for baking. This cake offers an excellent way to make use of those bananas that might otherwise go to waste.

What makes this cake even more special is the addition of chocolate chips, which enhance the sweetness and bring a delightful richness to the dessert. The balance of flavors is carefully crafted—the bananas provide a soft, natural sweetness, while the chocolate chips offer bursts of richness that complement the fruity base.

This recipe is incredibly versatile. If you’re feeling adventurous, you can even swap out the chocolate chips for other mix-ins, like nuts or dried fruit. However, the combination of bananas and chocolate chips remains unbeatable for a decadent yet comforting treat.

Additionally, this cake is easy to make, with ingredients that are likely already in your pantry. It’s also quick to prepare and can be served as a snack, dessert, or even a breakfast treat (with a cup of coffee or tea).

FAQs:

Q: Can I use frozen bananas?
A: Yes! Frozen bananas work perfectly for baking. Just let them thaw completely before mashing them, and make sure to drain any excess liquid that might accumulate from thawing.

Q: Can I substitute the sour cream?
A: If you don’t have sour cream on hand, you can substitute it with plain yogurt, or even buttermilk. The sour cream adds moisture and a slight tang to the cake, but these substitutes will work just fine.

Q: Can I make this cake ahead of time?
A: Yes! This cake stays moist for several days when stored in an airtight container. It also freezes well. To freeze, allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will last up to 3 months.

Tips for Making:

1. Use Overripe Bananas: The more ripe the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots or even fully brown bananas.
2. Don’t Overmix the Batter: Once you add the flour to the wet ingredients, mix gently. Overmixing can result in a dense cake.
3. Add a Crunchy Element: If you like texture in your cakes, consider adding some chopped walnuts or almonds along with the chocolate chips.
4. Serve with Ice Cream: For an extra indulgent treat, serve the cake warm with a scoop of vanilla ice cream or whipped cream.

Storage Tips:

• Room Temperature: Store leftover cake at room temperature in an airtight container for up to 3 days.
• Refrigeration: If you live in a warm climate or just want to extend the shelf life of your cake, store it in the refrigerator for up to 5 days.
• Freezing: Freeze the cake for up to 3 months. Be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.

Conclusion:

This Banana Chocolate Chip Cake is the perfect dessert for any occasion, offering a comforting combination of moist, sweet banana flavor and gooey chocolate chips. It’s easy to make, requires minimal ingredients, and delivers big on flavor. Whether you’re serving it as a casual snack or a special treat, it’s sure to be a hit with family and friends alike.

Not only does it provide a delicious way to use up ripe bananas, but it also showcases how simple ingredients can come together to create something truly irresistible. With its soft, fluffy texture, rich flavor, and decadent chocolate chips, this cake is a true crowd-pleaser that will undoubtedly become a favorite in your baking rotation.