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Banana chocolate chip cake

Regality's picture

I have a bunch of quickly ripening bananas and I'd like to use them in a cake, rather than a bread.  And, since I've become a chocolate addict in my oldering age, I'd like to toss in some chocolate chips.  Does anyone have a T&T?

 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



Lee's picture

(post #66897, reply #1 of 16)

No chocolate chips, but RLB's banana cake with chocolate sour cream frosting is TDF.

teebee's picture

(post #66897, reply #2 of 16)

This is from the Mrs. Field's Cookie Book. I only made it once, because DH doesn't like banana flavored cake/bread (he tells me that after). I do remember that I liked the cake.

Chocolate Swirl Banana Cake
2 1/4 c flour
1 tsp baking soda
1 1/4 c packed brown sugar
1/4 c salted butter
1/2 c sour cream
1 1/2 c mashed banana (about 3 large)
1 large egg
1 tsp vanilla
3/4 c (4.5 oz) semisweet chocolate chips, melted

Ganache:
1/2 c heavy cream
4 oz semi sweet chocolate (chopped)

Heat oven to 350. Grease an 8x8 baking pan. In medium bowl, combine flour and soda. Blend sugar and butter in a large bowl using electric mixer; scrape sides of bowl. Add sour cream, banana, egg, and vanilla. and beat at medium speed until smooth. Add flour mixture and blend at low just until combined. Do not overmix. Gently fold in the melted chocolate and stir just until marbled pattern develops. Pour batter into prepared pan. Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool in pan 15 minutes, then invert on to rack and cool to room temperature. Scald the cream in a small saucepan. Remove from heat and add chocolate. Cover pan with lid and set aside. After about 15 minutes, stir frosting until smooth. Transfer to bowl and refrigerate until firm about 30 minutes. Turn cake right side up on to serving plate and frost liberally.

Okay, I do remember not having such good luck with the frosting. I'm thinking that you could use whatever frosting works for you. The cake itself was good, and probably didn't need frosted anyhow (how's that for sour grapes?).

MadMom's picture

(post #66897, reply #3 of 16)

Did you hear that Mrs. Fields was one of the many companies going bankrupt?  I was shocked.



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teebee's picture

(post #66897, reply #7 of 16)

I had not heard that Mrs. Field's is going bankrupt. Maybe if she hadn't printed that cookbook, people would buy more of her cookies! Seriously, though, that is too bad. I hate to see anyone have to do that. I have two of her cookbooks, Cookies, and "I Love Chocolate," and as I said in another thread, all of the recipes were very good.

butterscotch's picture

(post #66897, reply #4 of 16)

Nicole Rees's brown butter banana bread with chocolate chips (an FC recipe you can find by searching the index) is really a very tender cake (mix it by hand just to combine the wet and dry ingredients, as you would mix muffins) with great flavor. Instead of commercial chocolate chips, I like to chop up a good quality bar of bittersweet chocolate and I also  like to drizzle a little chocolate glaze or ganache on the baked cake.

Amy's picture

(post #66897, reply #5 of 16)

oooohhh... Abigail Johnson Dodge's Chocolate Banana Swirl Cake in FC #54 is really, Really, REALLY good!

Lee's picture

(post #66897, reply #6 of 16)

I forgot about that cake.  It is good!

judych's picture

(post #66897, reply #8 of 16)

This may not be exactly what you are looking for - but it is quite good and freezes nicely.


 


Chocolate Banana Split Streusel Cake


 


5 tablespoons  butter or margarine -- softened


1 1/2 cups  granulated sugar


2 large  bananas -- (ripe) mashed


1/2 cup  cocoa powder -- unsweetened


1 teaspoon vanilla extract


4 eggs


2 cups flour


1 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


1/2 cup sour cream


CHOCOLATE STREUSEL FILLING:


3 tablespoons  butter -- melted and cooled


1/2 cup brown sugar, packed


1/2 cup flour -- *SEE NOTE


6 ounces  semisweet chocolate chips


1 cup pecans -- chopped


1/2 teaspoon  ground allspice -- (I used cinnamon)


Powdered sugar


 


*NOTE: I added approximately 2 t additional to make the streusel more crumbly


 


 


CAKE:


1. Preheat oven to 350 degrees F. In large bowl beat together butter and granulated sugar with an electric mixer on medium speed until well mixed, 1 to 2 minutes. With mixer on low, beat in bananas, cocoa and vanilla until


well blended. With mixer on medium, add eggs one at a time, beating well after each addition.


 


2.  Sift together flour, baking powder, baking soda and salt. Beat into chocolate mixture alternately with sour cream just until well combined.


 


3.  Spread 1/3 of batter evenly in well greased 12- cup bundt pan. Top with 1/2 of Chocolate Streusel Filling. Carefully spread 1/2 of remaining batter over filling. Top with remaining streusel, then remaining batter, spreading evenly.


 


4.  Bake 50 to 55 minutes, or until cake tester inserted in center comes out clean. Let cool in pan 15 minutes, then unmold onto a rack and let cool completely. Sift powdered sugar over top. (i never bother with the powdered sugar)


 


CHOCOLATE STREUSEL FILLING:


In medium bowl, combine butter, brown sugar, flour (use more if needed), chocolate chips, pecans and allspice. Mix until thoroughly combined.


 

Regality's picture

(post #66897, reply #9 of 16)

Thanks to all who responded.  Unfortunately, I forgot to request a cake sans brown sugar.  I did find a decent bundt cake (sorta a cross between bread and cake, really) at cooks.com, I think, and so made that.

 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



TracyK's picture

(post #66897, reply #10 of 16)

Abby Dodge's Weekend Baker has a banana layer cake with fudgy frosting, I've just finished baking up a dozen and a half cupcakes from the recipe. No brown sugar, and you could easily stir some chocolate chips in the batter.


I'll let you know how it is, the batter is delicious and they smell heavenly. :-)



"The reason I don't worry about society is, nineteen people knocked down two buildings and killed thousands. Hundreds of people ran into those buildings to save them. I'll take those odds every day."
                                                        --Jon Stewart

Regality's picture

(post #66897, reply #11 of 16)

How did the cake turn out.  Interestingly, I have a batch of fudgy frosting in the fridge (alliteration), that was supposed to go on cookies, but I opted not to use it; and also considered using it on the bundt, but again opted out.   Recipe if worthwhile?

 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



knitpik's picture

(post #66897, reply #12 of 16)

Regality's picture

(post #66897, reply #14 of 16)

Thanks.


 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



knitpik's picture

(post #66897, reply #16 of 16)

You're welcome.

TracyK's picture

(post #66897, reply #13 of 16)

They were delicious, unfortunately I think I overbaked them by a minute or two. The recipients still raved about them, but they were *just* a bit tough for my standards.


"The reason I don't worry about society is, nineteen people knocked down two buildings and killed thousands. Hundreds of people ran into those buildings to save them. I'll take those odds every day."
                                                        --Jon Stewart

Regality's picture

(post #66897, reply #15 of 16)

Ah, good to know.  Will definitely try it the next time I find myself with aging bananas.

 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/