Description
This Banana and Chocolate Delight Cake is a moist, flavorful loaf perfect for dessert or a sweet snack. Made with ripe bananas, creamy yogurt, and studded with rich chocolate chips, it combines classic flavors in an easy-to-make cake that yields 8 generous servings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/3 cup plain yogurt
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake does not stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, use a mixer or beat by hand to cream the softened unsalted butter and sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs: Beat in the eggs, one at a time, mixing thoroughly after each addition to fully incorporate them into the butter-sugar mixture.
- Incorporate Bananas, Yogurt, and Vanilla: Stir in the mashed ripe bananas, plain yogurt, and vanilla extract until evenly combined, adding moisture and flavor to the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently just until combined to avoid overmixing which can make the cake dense.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter for bursts of chocolate flavor.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter once dry ingredients are added to keep the cake tender.
- You can substitute plain yogurt with sour cream or buttermilk if desired.
- For a nutty addition, consider folding in 1/2 cup chopped walnuts or pecans along with the chocolate chips.
- Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
