Tuesday, October 21, 2008
Banana Chocolate Chip Loaf Cake
Sometimes good things come in abundance like the left over sour cream from the choc chip muffins that I made two days ago. And the chocolate chips in the bag that's sitting in the fridge and the constant supply of bananas around the house. Leave it to waste we must not. Put that all together and I came up with a recipe that I'm quite proud of. Tender, moist, not too sweet and beautiful.
Truth be told, this is my second attempt. I made the same one yesterday but all the choc chips sank to the bottom followed very closely by the sliced banana pieces that I placed rather merrily on the top. It was absolutely delicious but unfortunately it did not do too well in the looks department.
So what did I do? I reduced the baking powder and baking soda and voila! A beauty to behold. My little baby.
I had a slice this morning, 22nd October 2008, Wednessday, and the cake was incredible! Even more moist and the flavours had settled in incredibly well. I suggest that you keep some overnight for the next day for some heaven. Self praise is no praise but can I help it?
Here's the recipe.
125 gm butter
170 gm (3/4 cup) granulated sugar
100 gm sour cream
180 gm plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
100 gm chocolate chips (semi sweet)
Cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating after each addition. Add sour cream and beat. Fold in flour and mashed bananas alternately with a spatula or wooden spoon, beginning and ending with the flour until the mixture is well mixed. Add in the chocolate chips and mix.
Level mixture in an 8 inch loaf tin. Add sliced bananas on the top if you fancy and bake at 180 C for about an hour. Check after 45 minutes by touching the surface. If it feels wobbly continue baking until it feels tender but firm to the touch. Test further with a tooth pick inserted in the middle. It should come out clean.
If the cake gets too brown on the top but is not yet fully baked just cover the top with a piece of foil to prevent it getting too brown. That was what I did for this lil' baby
The heat in my oven wasn't very even so it is difficult for me to give you a proper baking duration. But 1 hour should do it more or less. Enjoy.
TIP : Line or butter and flour your baking tin well. I used non stick baking paper and I avoided the need to grease and flour the tin. Less work and easier washing up.
TIP : Leave the cake in the tin to cool a little for about 10 minutes before removing from the tin. Any attempt to remove the cake while still hot might result in the cake breaking or falling apart. Especially when it is a very tender cake such as this.
TIP : You could add more choc chips if you're a chocolate addict or some chopped walnuts for an even richer cake.
Posted by Zurin at 11:30 AM
Labels: Chocolate, Desserts, Western Cakes
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thank u, i love banana cakes!
ur welcome Terri.hope u try it cos after two days it was still unbelieveably moist and good. too bad only one of my sons and I love banana cakes.
Am drooling just by looking at the picture. Must stop by Pasar Raya Tmn. Tun after work to pick up Pisang Berangan to make this cake !
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