I’m going bananas!

by jerseygirl on April 24, 2008 · 5 comments

Every time I go in my freezer, I have to shuffle past the 2 bags of bananas that I have not used. It’s driving me nuts, or should I say bananas? The other day I happened to be looking on Ra Cha Chow and saw a great looking banana bread. Yay! A good use for those bananas and it happens to be a lighter version. I made a few changes to the recipe mainly because I didn’t have the butter and flour that I needed. I also wanted to use my round springform pan and make it look more like cake. I used 6 large bananas and instead of mashing them, I pureed them in the food processor. It turned into 2 cups of sweet syrupy puree because they were so ripe. I slightly cut down the sugar from the original recipe. The baking time was only about 35 to 40 minutes since it was in the round pan. The cake came out delicious. The kiddies liked it, the hubby liked it and I am happy because I did not eat the whole thing myself. Maybe next time I will try some chocolate cream cheese frosting on the cake. I still have more bananas in my freezer. Thanks Ra Cha Chow!

Chocolate Chip Banana Cake (Adapted from Perfect Light Desserts by Nick Malgieri and David Joachim)

2 1/2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 large eggs
1/3 cup sugar
1/3 cup dark brown sugar, firmly packed
3 tablespoons canola oil
1 teaspoon vanilla extract
2 cups banana puree
1 cup semisweet chocolate chips
powdered sugar for garnish

Spray a 10 inch round springform pan with cooking spray and a dusting of flour. Set a rack in the middle level of the oven and preheat to 350 degrees. Stir together the flour, baking powder, baking soda, and cinnamon. In a medium mixing bowl, whisk the eggs, then whisk in the sugar and the brown sugar. Whisk in the oil and vanilla, followed by the banana puree. Sift the flour mixture over the banana mixture and thoroughly fold it in. Add the chocolate chips. Scrape the batter into the prepared pan and smooth the top. Bake the cake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool and dust with powdered sugar.

{ 5 comments… read them below or add one }

Tracy April 24, 2008 at 6:05 pm

Glad you liked it! Yours turned out great!

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Lisa April 24, 2008 at 8:27 pm

Thank you for the recipe, Tracy!

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Jenny April 25, 2008 at 2:54 pm

Hi Lisa,
We are all on a banana kick lately. Yours looks beautiful!!

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Emiline April 26, 2008 at 12:27 am

It looks beautiful. I love baking with bananas. I think it’s the best fruit out there.

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Lisa April 26, 2008 at 11:53 am

Thank you Jenny and Emiline. And who doesn’t like banana bread?

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