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
- Prepare a 9-inch square pan: with butter or spray, make sure the bottom and sides are coated. Heat oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together flour, baking powder and salt. Set aside.
- 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.
- 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.
- 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.