Friday, 19 August 2011

Banana chocolate-chip cake

What can you do with leftover, overripe bananas which no one wants to eat? Mash the bananas and make a cake with them. The original source of this recipe is from Betty Crocker’s cookbook with a few tweaks. Here instead of butter I used normal cooking oil and the result was as good. The cake turned out to be really moist and dense.

2¼ cups flour
1 tsp baking soda
1¼ tsp baking powder
3 eggs
1 cup granulated sugar
½ cup oil
1 cup mashed bananas
1 tsp vanilla essence
1 tsp cinnamon powder
2/3 cup buttermilk
Handful of chocolate chips (optional)

Preheat the oven to 180C.
Grease a 20 cm cake tin.
Whisk together the oil, buttermilk and sugar. Add the eggs one at a time and beat  well after each addition.
Stir in the mashed bananas.
In a large bowl sift together the flour, baking powder, baking soda and cinnamon.
Add liquid mixture into the dry mixture and fold in with a light hand till well combined.
Pour the mixture into a prepared tin.
Stir in the chocolate chips.
Bake for 50-55 minutes or until the banana cake is well risen and a skewer inserted in the center comes out clean.
Leave to cool for 15 minutes, then loosen the edge of the cake with a knife and turn it out into a wire rack to cool completely.

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