Banana Chocolate Chip Cake
Banana bread in a birthday edition!
I don’t think I’ve ever heard anyone say that they don’t like banana cake, especially banana chocolate chip cake.
And for a good reason!
Banana cakes are well known for being moist and tender, thanks to the natural moisture from the bananas, which also impart a subtle fruity flavour. And with the addition of chocolate chips that add a burst of sweetness and a slight crunch, this creates a perfect balance with the soft, banana-flavoured crumb.
But what makes it different?
The cream cheese frosting is what elevates this cake from a simple snack to a show-stopping dessert. Made from cream cheese and whipping cream, this frosting is smooth, tangy and just the right amount of sweet. It pairs beautifully with the sweetness of the bananas and the richness of the chocolate chips. The tanginess of the cream cheese cuts through the sweetness of the cake, balancing the flavours perfectly.
Mash the ripe bananas with a fork, then add melted butter, eggs, cream cheese, espresso shot, vanilla extract, brown and granulated sugar, then combine until smooth.
Separately whisk together flour with baking powder and a pinch of salt, then add it into the wet ingredients and with a whisk mix until incorporated.
Now add chocolate chips and fold them into the batter.
Divide the batter between 2 lined baking moulds. Bake in a preheated oven at 180°C for 40 minutes or until the toothpick comes out dry.
Leave the sponge cakes to cool down.
Mix the cream cheese, whipping cream, whipping cream stabiliser and icing sugar until stiff peaks.
Pipe half of the frosting over the first sponge cake, then top with the other sponge cakes and pipe out the rest of the frosting. Chill in the refrigerator for an hour.
Banana Chocolate Chip Cake
Ingredients
Instructions
- Mash the ripe bananas with a fork, then add melted butter, eggs, cream cheese, espresso shot, vanilla extract, brown and granulated sugar, then combine until smooth.
- Separately whisk together flour with baking powder and a pinch of salt, then add it into the wet ingredients and with a whisk mix until incorporated.
- Now add chocolate chips and fold them into the batter.
- Divide the batter between 2 lined baking moulds. Bake in a preheated oven at 180°C for 40 minutes or until the toothpick comes out dry.
- Leave the sponge cakes to cool down.
- Mix the cream cheese, whipping cream, whipping cream stabiliser and icing sugar until stiff peaks.
- Pipe half of the frosting over the first sponge cake, then top with the other sponge cakes and pipe out the rest of the frosting. Chill in the refrigerator for an hour.
