Banana Chocolate Chip Cake (Printable version)

Tender banana cake studded with semisweet chocolate chips and vanilla; serve warm or cooled.

# What You'll Need:

01 - 3 medium ripe bananas, mashed

02 - 1/2 cup vegetable oil or melted butter

03 - 2 large eggs

04 - 1 cup granulated sugar

05 - 1 teaspoon pure vanilla extract

06 - 1 3/4 cups all-purpose flour

07 - 1 1/2 teaspoons baking powder

08 - 1/2 teaspoon baking soda

09 - 1/4 teaspoon salt

10 - 1 cup semisweet chocolate chips

01 - Preheat oven to 350°F. Grease and flour a 9-inch round or square cake pan.

02 - In a large mixing bowl, whisk together mashed bananas, oil or melted butter, eggs, sugar, and vanilla extract until homogenous.

03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.

04 - Gradually add the dry ingredients to the banana mixture, blending gently until just combined. Avoid overmixing.

05 - Fold in most of the chocolate chips, reserving a small handful for topping.

06 - Pour the batter into the prepared pan and evenly distribute the reserved chocolate chips over the surface.

07 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.

08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

Youre in on a secret: letting the bananas get almost too brown gives the deepest flavor.
This cake is impossibly easy to make but tastes like you fussed for hours.

02 -

If you overmix after adding the flour, the cake will lose its lovely softness—that mistake took me a couple tries to realize.
Letting the cake cool completely before cutting rewards you with clean, tidy pieces (even though its tempting to dive in hot).

03 -

Replace half the chocolate chips with chopped nuts for texture that surprises in every bite.
Sprinkle raw sugar on top before baking for a sparkly, crunchy finish that looks and tastes incredible.