You may have the impression that I always bake tall and heavily decorated cakes. But no. Oh no! One of my biggest obsessions is old school and rustic cakes. Yesterday I had an intense craving for just that. I needed something that I could enjoy while relaxing on a couch with a blanket watching Netflix. And that something turned out to be a banana chocolate chip loaf.
I got the recipe from my mother in law, and I usually bake it as a large cake in a spring form or even as cupcakes. But this time I wanted to try out a new bread pan that I just got, so I decided to bake a loaf/bread instead.
This cake is enough for 10-12 people (or just two, if you binge watch Netflix and you’re really craving cake).
170 g butter, room temperature
340 g sugar
3,5 very ripe bananas
40 g oat meal
1 dl buttermilk
½ tsp salt
1½ tsp baking soda
1½ tsp vanilla powder
280 g all-purpose flour
150 g dark chocolate chips (70%)
1 banana for topping
- Preheat your oven to 200 °C.
- Whisk together butter and sugar in a bowl. Add one egg at a time while whisking.
- Mash the bananas and pour them in the sugar mixture. Mix and add oats and buttermilk. Stir until texture is even and without lumps.
- Sieve together salt, baking soda, vanilla and flour in a new bowl. Add the flour mixture to the wet ingredients and stir it all together.
- Gently fold the chocolate chips into the batter.
- Pour the batter into a loaf pan (25 x 11 cm) with baking paper (use excess batter to bake a few muffins).
- Slice a banana in half and place it on top of the cake while gently pressing it a bit down into the batter.
- Bake your banana loaf for 1 hour 25 min or until a skewer inserted in the middle comes out clean.