This happened when I started working on my third cookbook. My dear friend and talented photographer Demetris Vattis, spend a day showing me, how to take pictures using only natural light. I am fortunate enough, to live in a kitchen with so much sun light. My other dear friend and assistant Roula, was in charge of the set-up and styling. I was very proud of the results and although I wasn’t sure I wanted this recipe to be in my cookbook, I was so thrilled with the taste, it instantly entered my hall of fame.
For starters, this is a 2-bowl, no-mixer cake, which makes everything so much easier. All you need is a whisk and some over-ripe bananas. They have all the taste. It’s the mix wet and dry ingredients method which means you need to melt the butter and let it cool before using, otherwise your choc-chips may melt before hitting the oven.
One tip I learned from watching too much you tube, is not to over-mash the bananas. Leave them chunky so that you feel the banana in your mouth on each bite. As for the chocolate chips, you can replace them with walnuts or even leave them out, but WHY, WHY WHY??? Chocolate and banana is a match made in heaven (I still dream of a bowl of banana-split from the 80’s).
Make this cake and your kitchen will smell heavenly. It is tender, moist, melt-in-your-mouth soft. Absolute perfection. My kids love it and so will you.
Heavenly Choc-Chip Banana Cake
Ingredients
Ingredients:
- 3-4 very ripe bananas 350-400 γρ peeled
- 2 large eggs
- 125 grams unsalted butter melted and cooled
- 230 grams all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 150 grams granulated sugar
- 50 grams soft brown sugar
- 1 sachet vanilla sugar
- 150 grams chocolate chips
Instructions
Method:
- Preheat oven to 175° C, fan. Cover the base and sides of a 12 x 22 cm loaf pan with greaseproof paper.
- In another bowl, sift flour with baking powder, soda, cinnamon and mix in salt, vanilla, sugar and chocolate chips. Add the banana mixture and mix with a spatula until just combined.
- Transfer cake batter in loaf pan. Sprinkle over some extra chocolate chips if you like.
- Bake at 175° C, fan, for 55-60 minutes.
- Cool cake in pan for 30 minutes, then finish cooling on a wire rack.
