Chocolate Chip Banana Cake by @cookinwithmima

1h5

8 servings

🍌

360 g

Banana

🌾

180 g

All-purpose flour

🍫

50 g

Dutch cocoa powder

🥚

50 g

Egg

🧈

110 g

Butter

🍬

100 g

Cane sugar

🍬

110 g

Light brown sugar

🍦

5 ml

Vanilla extract

🥣

120 g

Full fat yogurt

🍫

170 g

Chocolate chips

🫙

8 g

Baking powder

🫙

5 g

Baking soda

  1. Preheat

    Preheat the oven to 350°F (175°C). Line the 10 x 5 x 3 inch loaf pan with parchment paper or grease it thoroughly.

  2. Melt
    • unsalted butter

    Melt the 1 stick unsalted butter, then let it cool for a few minutes so it is warm rather than hot.

  3. Mash
    • overripe banana

    Mash all 3 overripe bananas with a fork in a large mixing bowl until mostly smooth, leaving small soft pieces if desired.

  4. Whisk
    • unsalted butter
    • egg
    • cane sugar

    Whisk the melted unsalted butter, 1 egg, cane sugar, light brown sugar, vanilla extract, and full-fat yogurt into the mashed bananas until combined.

  5. Whisk
    • all-purpose flour
    • Dutch-process cocoa powder

    Whisk the all-purpose flour, Dutch-process cocoa powder, baking powder, and baking soda together in the second large mixing bowl.

  6. Fold
    • all-purpose flour
    • Dutch-process cocoa powder
    • Banana

    Fold the dry mixture into the banana mixture with a rubber spatula just until no dry flour streaks remain. Do not overmix.

  7. Fold
    • semi-sweet chocolate chips
    • milk chocolate chips

    Fold in the semi-sweet chocolate chips and milk chocolate chips, reserving a small handful of each for the top if desired.

  8. Transfer
    • semi-sweet chocolate chips
    • milk chocolate chips

    Transfer the batter to the prepared loaf pan. Scatter the reserved chocolate chips over the surface.

  9. Bake

    Bake for 50 minutes at 350°F (175°C), until a toothpick inserted in the center comes out with only a few moist crumbs.

  10. Cool

    Cool the cake in the loaf pan for 15 minutes. Transfer it to a cooling rack and cool completely before slicing.

Chocolate Chip Banana Cake by @cookinwithmima

1h5

8 servings

🍌

360 g

Banana

🌾

180 g

All-purpose flour

🍫

50 g

Dutch cocoa powder

🥚

50 g

Egg

🧈

110 g

Butter

🍬

100 g

Cane sugar

🍬

110 g

Light brown sugar

🍦

5 ml

Vanilla extract

🥣

120 g

Full fat yogurt

🍫

170 g

Chocolate chips

🫙

8 g

Baking powder

🫙

5 g

Baking soda

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C). Line the 10 x 5 x 3 inch loaf pan with parchment paper or grease it thoroughly.

    🍳10 x 5 x 3 inch loaf pan
    📜parchment paper

  2. Step 2/10

    Melt the 1 stick unsalted butter, then let it cool for a few minutes so it is warm rather than hot.

    🧈unsalted butter
    🥣large mixing bowl

  3. Step 3/10

    Mash all 3 overripe bananas with a fork in a large mixing bowl until mostly smooth, leaving small soft pieces if desired.

    overripe banana
    🥣large mixing bowl
    🍴fork

  4. Step 4/10

    Whisk the melted unsalted butter, 1 egg, cane sugar, light brown sugar, vanilla extract, and full-fat yogurt into the mashed bananas until combined.

    🧈unsalted butter
    🥚egg
    🍬cane sugar
    🍬light brown sugar
    🍦vanilla extract
    🥣full-fat yogurt
    overripe banana
    🥣large mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/10

    Whisk the all-purpose flour, Dutch-process cocoa powder, baking powder, and baking soda together in the second large mixing bowl.

    🌾all-purpose flour
    🍫Dutch-process cocoa powder
    🫙baking powder
    🫙baking soda
    🥣large mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/10

    Fold the dry mixture into the banana mixture with a rubber spatula just until no dry flour streaks remain. Do not overmix.

    🌾all-purpose flour
    🍫Dutch-process cocoa powder
    🫙baking powder
    🫙baking soda
    overripe banana
    🧈unsalted butter
    🥚egg
    🍬cane sugar
    🍬light brown sugar
    🍦vanilla extract
    🥣full-fat yogurt
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/10

    Fold in the semi-sweet chocolate chips and milk chocolate chips, reserving a small handful of each for the top if desired.

    🍫semi-sweet chocolate chips
    🍫milk chocolate chips
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/10

    Transfer the batter to the prepared loaf pan. Scatter the reserved chocolate chips over the surface.

    🍫semi-sweet chocolate chips
    🍫milk chocolate chips
    🍳10 x 5 x 3 inch loaf pan
    🥣large mixing bowl
    🥄rubber spatula

  9. Step 9/10

    Bake for 50 minutes at 350°F (175°C), until a toothpick inserted in the center comes out with only a few moist crumbs.

    🍳10 x 5 x 3 inch loaf pan

  10. Step 10/10

    Cool the cake in the loaf pan for 15 minutes. Transfer it to a cooling rack and cool completely before slicing.

    🍳10 x 5 x 3 inch loaf pan
    ✨cooling rack

Composition

Ingredients

Types

Grain, Egg, Sweetener, Flavoring, Dairy, Leavening

Ingredients

Banana, All-purpose flour, Dutch cocoa powder, Egg, Butter, Cane sugar, Light brown sugar, Vanilla extract, Full fat yogurt, Chocolate chips, Baking powder, Baking soda

Notes

Banana (large, overripe), Butter (melted), Chocolate chips (plus more for topping, half semi sweet and half milk chocolate)

Allergens

Gluten, Egg, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

398 kcal

Macro nutrients

Protein: 6g, Total carbohydrate: 61g, Dietary fiber: 4g, Total fat: 16g, Saturated fat: 10g, Total sugars: 39g

Nutritional Information

Minerals

Calcium: 104mg, Iron: 2.4mg, Potassium: 350mg, Sodium: 245mg

Vitamins

Vitamin A: 135mcg, Vitamin B6: 0.25mg, Vitamin C: 4mg, Vitamin D: 0.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

50 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

10 x 5 x 3 inch loaf pan, large mixing bowl, fork, whisk, rubber spatula, measuring cups, measuring spoons, cooling rack, parchment paper

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Breakfast, Brunch, Snack, Afternoon tea, Potluck

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Soft, Fluffy, Moist, Tender, Melty

Flavors

Chocolatey, Sweet, Banana, Cocoa, Buttery, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 3 days (Store fully cooled cake in an airtight container,Keep away from direct sunlight and heat), fridge : 7 days (Store in an airtight container,Bring slices to room temperature or warm briefly before serving), freezer : 3 months (Slice cake before freezing,Wrap slices tightly and store in a freezer-safe airtight container)