Indulge in the delightful taste of this Choc Chip Banana Cake, a moist and flavorful treat perfect for any occasion. This easy-to-follow recipe combines ripe bananas, chocolate chips, and simple pantry staples to create a delicious cake that's sure to be a crowd-pleaser. With a prep time of just a...
Ingredients
- 2eggs
- 1cupcastor sugar
- 1/2cupcorn oil
- 3ripe bananas (mashed)
- 1tspvanilla
- 1 1/2cupall purpose flour (sift)
- 1tspbaking soda
- 1/2tspsalt
- 1cupchocolate chips
Nutrition (per serving)
Calories
572.5kcal (28.63%)
Protein
6.8g (13.66%)
Carbs
75.5g (27.46%)
Sugars
44.9g (89.88%)
Healthy Fat
20.4g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
How to make Choc Chip Banana Cake
Preheat the oven to 180°C (350°F).
In a large mixing bowl, crack the eggs and add the custard sugar.
Beat the mixture using a hand mixer until it becomes light and fluffy.
Pour in the oil and mix well until fully incorporated.
Add the mashed bananas and mix again until smooth.
Stir in the vanilla essence.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing until just combined—do not overmix.
Fold in the chocolate chips or chocolate pellets.
Scoop about 2½ spoonfuls of the batter into each cavity of a mini loaf pan.
Sprinkle extra chocolate chips on top for added texture and flavor.
Bake in a preheated oven at 180°C (350°F) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Keep an eye on the baking time, as it may vary depending on your oven and the size of your loaf pans.
Nutrition (per serving)
Nutrition (per serving)
Calories
572.5kcal (28.63%)
Protein
6.8g (13.66%)
Carbs
75.5g (27.46%)
Sugars
44.9g (89.88%)
Healthy Fat
20.4g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavour, use browned butter instead of corn oil.
Use overripe bananas for a sweeter and moister cake.
Add nuts or other toppings to the batter for added texture and flavour.
FAQS
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend. Keep in mind that the texture might slightly change.
Can I freeze the banana cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months.
Can I add other ingredients to the batter?
Absolutely! Feel free to add chopped nuts, dried fruits, or a swirl of peanut butter for extra flavor and texture.
How do I store the banana cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
What can I do if I don't have castor sugar?
If you don't have castor sugar, you can use regular granulated sugar. Castor sugar is just finer, so it dissolves more easily.
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