Description
This Banana and Chocolate Delight Cake is a moist and flavorful loaf cake, perfect for a sweet treat or breakfast. Made with ripe bananas, rich chocolate chips, and a hint of vanilla, this easy-to-make cake combines the comforting taste of homemade banana bread with delightful chocolatey goodness.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/3 cup plain yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and sugar together until the mixture is light and fluffy. This incorporates air into the batter for a tender crumb.
- Add Eggs: Beat the eggs into the creamed butter and sugar one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Bananas and Yogurt: Stir in the mashed ripe bananas, plain yogurt, and vanilla extract, blending until the mixture is uniform and flavorful.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredient mixture into the wet ingredients, stirring just until combined. Be careful not to overmix to keep the cake tender.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, distributing them evenly without deflating the mixture.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps set the cake and makes it easier to slice.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Do not overmix the batter to avoid a dense and tough cake.
- You can substitute plain yogurt with sour cream or buttermilk for slight variations in flavor and moisture.
- For a nutty twist, add chopped walnuts or pecans along with the chocolate chips.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
