Archive for February, 2013

I like to search for recipes on the internet.  One of the advantages of many internet recipes is that you can read the comments made by those who have already tried the recipe.  Not only do they tell how good the recipe is, but they also talk about changes or variations to the posted recipe that they have made.  And then there are the comments seconding or reviewing those changes.

The banana chocolate chip cake recipe posted here today epitomizes finding a well received recipe and adjusting it significantly based on the recommendations and feedback to the recommendations as well as my own experience baking.  The ingredients and/or quantities listed below vary from the original recipe so much that I have no trouble labeling the recipe my own.   Only 3 of the 11 ingredients are unvaried from the original recipe; even the pan is changed.

Now on to what matters: the cake.  Although I often try to make cakes recipes that use canola oil rather than butter, I cannot deny that butter makes a better tasting cake and this recipe uses butter – but not quite as much as the original recipe called for.  I also use low fat buttermilk, but you can substitute any variety of milk you prefer.  Since this cake is not frosted, you are not getting the overdose of saturated fat most cakes have.  As to the chocolate chips, try it with standard sized chips or the minis and please let us know which you enjoyed most.   All pertinent feedback is welcome.  You’re even welcome to guess which 3 ingredients are unaltered from the original recipe (and no, flour is not one of them).

Some cooking hints: I find the best way to mash bananas is to place them in a wide soup bowl and mash them with a fork.  Of course, this depends on how overripe your bananas are and the strength of your fork.  A nice feature of this cake is being able to visually tell when it is ready to come out of the oven.  Since the cake is not frosted you want the top to appear golden in color.  Yes, the toothpick may come out clean sooner but the extra minute or two to get that nice appearance is worth it and does not impact the result.



Banana Chocolate Chip Cake – 1 Rolling pin


  • 1 cup all-purpose flour
  • ½ cup white granulated sugar
  • 2 tablespoons brown sugar
  • ½ tablespoon baking soda (1.5 teaspoons)
  • ¼ teaspoon salt
  • 1 cup mashed bananas
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¼ cup unsalted butter, melted
  • ¼ cup low fat buttermilk
  • ½ cup semisweet chocolate chips


  • Preheat oven to 350 degrees.  Grease and flour a 9 inch round cake pan
  • In a large bowl, mix flour, sugars, baking soda, and salt
  • In a separate bowl, combine bananas, egg, melted butter, buttermilk, and vanilla extract
  • Stir the banana mixture into the flour mixture until blended.  Be careful not to over mix.
  • Stir in chocolate chips
  • Pour into 9 inch round pan.  Bake at 350 degrees for about 25 minutes or until a toothpick inserted in the center of the cake comes out clean (see cooking hints above).
  • Remove cake from oven and allow the cake to cool before removing it from the pan.

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