Banana Chocolate Chip Cake

Table of Contents

- Eggs – 2 large
- Sugar – 100 g (divided into two portions)
- Vanilla – a pinch

Mash the bananas:
Start by peeling and mashing 3 ripe bananas in a large bowl using a fork or potato masher. Make sure the bananas are smooth with some small chunks for texture.
Melt the butter:
Melt 60 g of butter in a small saucepan or microwave. Allow it to cool slightly before adding it to the batter.

1. Beat the eggs and sugar:
  In a separate large bowl, crack 2 eggs and add 100 g of sugar. Using a whisk or hand mixer, beat the eggs and sugar together until the mixture becomes pale and slightly frothy. This should take about 2-3 minutes.

Add vanilla and salt:
Add a pinch of vanilla and a pinch of salt to the egg mixture, mixing well to incorporate the flavors.
Add the mashed bananas, melted butter, and sour cream:
To the egg mixture, fold in the mashed bananas, cooled melted butter, and 120 g of sour cream. Stir until everything is evenly combined. The sour cream will add a creamy richness to the cake.

1. Sift the flour and baking powder:
  In a separate bowl, sift together 200 g of flour and 1 teaspoon of baking powder. This ensures that the flour is aerated and helps the cake rise evenly.

Incorporate the dry ingredients:
Gradually fold the sifted flour and baking powder into the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can make the cake dense. The batter should be smooth with no visible streaks of flour.
Add the chocolate chips:
Gently fold in 70 g of chocolate chips into the batter, distributing them evenly throughout. The chocolate chips will melt while baking, creating rich pockets of chocolate in every bite.

1. Prepare the baking pan:
  Grease a 24 cm round baking pan with butter or line it with parchment paper to prevent sticking. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.

Slice and serve:
Once the Banana Chocolate Chip Cake has cooled, slice it into portions and serve. This cake can be enjoyed on its own or paired with a scoop of ice cream, whipped cream, or a dusting of powdered sugar for extra sweetness.
Optional garnish:
For a decorative touch, you can sprinkle extra chocolate chips on top of the cake before baking or drizzle melted chocolate over the finished cake.

- Ripe bananas: The riper the bananas, the sweeter and more flavorful the cake will be. Bananas with brown spots are perfect for this recipe.
- Chocolate options: You can use semi-sweet, milk, or even dark chocolate chips depending on your preference. You can also substitute with chopped chocolate bars or chocolate chunks.
- Add-ins: For added texture and flavor, you can mix in chopped nuts such as walnuts, pecans, or almonds to the batter.

Preventing chocolate chips from sinking: Toss the chocolate chips in a little flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.

- At room temperature: Store the cake in an airtight container at room temperature for up to 2 days. The cake will stay moist and flavorful during this time.

In the refrigerator: If you want to keep the cake for longer, store it in the refrigerator for up to 5 days. Before serving, you can bring the cake to room temperature or warm it in the microwave for a few seconds.
In the freezer: This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

- Calories: Approximately 300 kcal
- Protein: 6g
- Carbohydrates: 45g