Buttermilk Banana Chocolate Chip Snack Cake Recipe

This title includes everything but the kitchen sink, right? Buttermilk Banana Chocolate Chip Snack Cake. Every word is important, and goodness, is this a good one.

Bananas are the fruit of good intentions, at least in my experience. I buy a bunch on my weekend shopping trip, place them on the cute banana hanger on my counter, then proceed to forget they’re there for nearly a week.

And that’s why I have a rather lengthy list of Things to Bake When the Bananas Go Bad. I’ve been known to turn out a tasty banana bread and I make banana cupcakes with chocolate ganache that are tdf. This banana snack cake is one of my family’s favorites. It’s adapted from a recipe in the America’s Test Kitchen Cookbook, the ring-bound, orange-clad, food-stained book that’s been my go-to for about 20 years.

The original recipe calls for whole milk, and that makes a fine and tasty cake. I make the cake with buttermilk for a slightly tangy taste and, to my mind, a more moist crumb.

Following is my recipe for Buttermilk Banana Chocolate Chip Snack Cake.

Note: Many baking recipes that call for bananas ask you to chop them up. I think that’s the mixer’s job. I take the dead ripe fruit in sections, toss in and let the mixer do what it does.

Buttermilk Banana Chocolate Chip Snack Cake

Adapted from America’s Test Kitchen

2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
1 ¼ cups sugar
8 tablespoons (1 stick) unsalted butter, softened
2 large eggs, at room temperature
2 ripe large bananas, peeled
½ cup buttermilk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

1. Prepare a 9-inch square pan: with butter or spray, make sure the bottom and sides are coated. Heat oven to 350 degrees Fahrenheit.
2. In a medium bowl, stir together flour, baking powder and salt. Set aside.
3. In a large bowl with an electric mixer, beat the sugar and butter together until light and fluffy, about three minutes. Beat in the eggs, one at a time, until incorporated. Scrape down the bowl and beaters, then beat in the bananas, buttermilk and vanilla. Stir in the flour mixture.
4. Spread mixture in pan. Bake cake for 55 minutes to an hour in a 350 degree oven. Cake will be golden and the top will not wiggle. Cake is done when a toothpick inserted in the middle comes out clean.
5. After pulling cake from the oven, run a knife around the edge to loosen it from the edges of the pan. Let cool to room temperature, then serve. Store leftovers in a covered container in the refrigerator. Will keep about a week (if it lasts that long).

Makes a tasty cake to take to school. When the cake cools, I cut it into squares, then wrap up the squares and toss them in L’s lunch box each day.

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https://acookandherbooks.com/try-my-favorite-banana-bread-recipe/

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