Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
- 1 cup semisweet chocolate chips
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter or cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas to the butter mixture and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until everything is well combined.
7. Fold in the chocolate chips with a spatula.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 390
Fat: 18g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 340mg
Carbohydrates: 54g
Fiber: 3g
Sugar: 31g
Protein: 6g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use dark chocolate chips instead of semisweet chocolate chips.
- You can use sour cream or yogurt instead of buttermilk.
Variations:
- Add chopped walnuts or pecans to the batter for extra crunch.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add 1/2 teaspoon of cinnamon to the batter for a warm flavor.
Tips and tricks:
- Make sure the bananas are ripe and mashed well to ensure a moist cake.
- Don't overmix the batter, or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or plate and dust it with powdered sugar.
Garnishes:
Garnish the cake with fresh banana slices and chocolate shavings.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding an extra mashed banana to the batter.
- If the cake is too wet, reduce the amount of buttermilk in the recipe.
Food safety advice:
Make sure the eggs are fresh and the butter is at room temperature before using them in the recipe.
Food history:
Banana cake is a popular dessert that originated in the United States in the early 1900s.
Flavor profiles:
This cake is sweet, moist, and has a subtle banana flavor with bursts of chocolate chips.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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Taste: Sweet, Moist, Chocolaty, Banana, Banana-Flavored