The Best Banana Chocolate Chip Cake, if I do say so myself / by Lauren DeMarco

Guess who got the bigger piece?

Guess who got the bigger piece?

I am not a professional baker or chef but I have made this cake so many times that it is now seriously perfect. I made Molly's recipe from the Orangette with the coconut cream icing and it was AMAZING. I love it just how it is. But keeping the icing stuff on hand is more of a pain to me than just keeping mini chocolate chips in the pantry so I made this twist on it. Now, I can make this whenever I have over-ripe bananas.

1 stick (4 oz.) unsalted butter, at room temperature
1 ½ cups unbleached all-purpose flour (+1 tsp for the chips, see below)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup packed light brown sugar
1 large egg
¾ cup puréed very ripe bananas
¼ cup sour cream
½ tsp pure vanilla extract
½ cup of mini chocolate chips (tossed in the above 1 tsp of flour so they don't sink to the bottom of the cake)

How to make it:
Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with olive oil spray.

Whisk the flour, baking powder, baking soda, and salt in one bowl.

In another bowl beat the butter and brown sugar until combined. Add the egg, banana (smashed), sour cream, and vanilla. Mix to combine. Add the dry mixture a little at a time. Don't overmix.

Sprinkle the floured chips into the batter and fold them in. Spread the batter into the pan and bake for 30-35 minutes. I usually do about 35. The top will be a nice gold color and a toothpick will come out clean. Let cake cool on a wire rack for 10 minutes and then remove it from the pan.

Holy moley, its so good! And the smell, OMG. Any questions, send me an email:

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