smittenkitchen
Banana Chocolate Chip Cake
A plush banana cake that’s crisp with a flaky layer of cinnamon sugar on top and studded with a quilt of chocolate chips is an update of one of my family’s favorite cakes, and it’s caused just as m…
👥 24 Servings⏱️ Prep & Cook: 1h👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
- ●cutting board
📝 Preparation Steps
1
Heat oven: To 350°F (175°C). Coat a 9×13-inch baking pan with nonstick spray and line the bottom with parchment paper, or if you have a larger sheet of parchment paper, you can use it to line the bottom and the sides, no spraying needed.
2
Make the batter: In a large bowl, beat egg whites until they hold firm peaks and set aside. [If you only have one mixer bowl, you can transfer the egg whites to another and use the mixer bowl to make the rest of the cake batter.]
3
In an empty mixing bowl, beat butter and 1½ cups of the granulated sugar until light and fluffy. Beat in egg yolks and vanilla. In a separate bowl, whisk flour, baking soda, baking powder, ½ teaspoon of the cinnamon, and salt together. Add banana to butter mixture and beat until combined. Add half the flour mixture, the sour cream, then the remaining flour mixture, beating each until combined. Fold in the egg whites.
½ cup (4 ounces or 115 grams) unsalted butter, at room temperature½ cups (300 grams) granulated sugar1½ cups (375 grams) mashed bananas1(400 grams) all-purpose flour3 cups(12 ounces or 340 grams) semi- or bittersweet chocolate chips2 cups½ cup (100 grams) granulated sugarbaking powder1 teaspoon½ teaspoon ground cinnamonground cinnamon1 teaspoon
4
Assemble the cake: Combine remaining ½ cup of the granulated sugar and 1 teaspoon cinnamon in a small bowl. Spread half of batter evenly in the prepared pan. Sprinkle with half of the cinnamon-sugar mixture and 1 cup of the chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
(400 grams) all-purpose flour3 cups½ teaspoon ground cinnamon(12 ounces or 340 grams) semi- or bittersweet chocolate chips2 cupsground cinnamon1 teaspoon
5
Bake the cake: For 35 to ⏱️ 40 minutes, until a tester inserted into the center of the cake comes out clean. Let cool in the pan. [Note: This takes less time in my oven than
6
the classic version
7
does, which is usually 40 to ⏱️ 50 minutes.]
8
Transfer cake to a cutting board and cut into squares.
9
My preference is to keep this cake at room temperature and not cover it. I will, however, press a piece of foil or plastic against the cut side. I don’t like to cover the pan or put the cake in an airtight container because it softens the flaky cinnamon-sugar topping, which feels tragic.
(400 grams) all-purpose flour3 cups½ teaspoon ground cinnamon(12 ounces or 340 grams) semi- or bittersweet chocolate chips2 cupsground cinnamon1 teaspoon
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