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Chocolate Chip Banana Cake

Makes 1 (5- x-10-inch) loaf

 

Incredibly moist banana cake with gooey dark chocolate chips. Could life get any better?

Ingredients

  • 2 cups all-purpose flour (or gluten-free all-purpose flour plus 1 teaspoon xanthan gum)
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 cup mashed bananas (approximately 2 very ripe bananas, mashed on a plate using the back of a fork)
  • 1 cup canned coconut milk, mixed well before measuring
  • ½ cup canola oil
  • 2 teaspoons white or apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chips (dairy-free)
  • Powdered sugar for garnish

Procedure

Preheat the oven to 350 degrees F. Lightly grease a 5- x 10-inch loaf pan.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over mix.

Spread the batter evenly into the prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it. Rotate the pan halfway through baking time. Let cool then sift with powdered sugar.

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