Banana Chocolate Chip Cake

A chief we know: Kenya

Cathy made this great Banana Chocolate Chip Cake from a recipe in Sullivan Street Bakery Cookbook. It was very good. Because of the Banana it is a very moist cake. The picture of Kenya has nothing to do with this recipe. I just like the picture I took of her cooking in a restaurant.

Banana Chocolate Chip Cake

Sullivan Street Bakery Cookbook.

This tender cake is different from all the banana breads out there -- possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe, which we adapted from "The Sullivan Street Bakery Cookbook." The spices, molasses and dark brown sugar combine for an intense, fragrant and almost caramel-like richness, while the mix of butter and olive oil make the crumb melt in the mouth. Be sure to use very ripe bananas for the best flavor; they should be spotted with brown and soft.

Ingredients

¾      stick (6 tablespoons) unsalted butter, at room temperature, more for greasing pan

1       cup plus 1 tablespoon grams all-purpose flour

1-¼  teaspoons baking powder

¼      teaspoon fine sea salt

¼      cup extra-virgin olive oil

⅓      cup granulated sugar

¼      cup dark brown sugar

1       tablespoon molasses

½      teaspoon ground allspice

½      teaspoon ground cinnamon

1-½  teaspoons espresso or strong coffee, cooled (optional)

½      teaspoon vanilla extract

1       egg

1       cup smashed ripe bananas (about 2 medium bananas)

Generous 1/2 cup bittersweet or semisweet chocolate chips

Preparation

1.  Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.

2.  In a medium bowl, whisk together flour, baking powder and fine sea salt.

3.  In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake's texture is to stop mixing before the sugar is dissolved.

4.  Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.

5.  Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.

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