This cake is a mouthful to say - chocolate chip banana buttermilk loaf cake. Shew. A lot of goodness in there.
I was sitting around this past weekend on a lazy Sunday with Michael and my parents. All of a sudden I announced, "I want to bake something."
So I went in Mom's kitchen and looked around. I saw bananas. I saw buttermilk in the fridge. I saw mini chocolate chips in the pantry. It was on.
I mashed 2 large bananas, creamed butter and sugar, added my bananas and dry ingredients, then came chocolate chips... and just one bowl full of goodness later, I had super moist banana loaf cake ready to throw in the oven.
Loaf cake is thick and dense, so it's a little tricky to make sure it's cooked all the way through, but not burnt around the edges. I like to bake it half the time, then place a sheet of aluminum foil over the pan for the other half. This protects the top of the cake from browning too much in the oven. I also under-bake it. Most loaf cakes bake for 50 minutes. I baked this one for about 40 minutes on 325 degrees convection. Then I let it cool in the pan for 15 minutes before serving.
The result is an incredibly moist cake full of sweet banana flavor. The buttermilk adds a slightly tangy flavor to the cake, but not too overpowering.
My whole family loved it. It was epic banana loaf cake.
Chocolate Chip Banana Buttermilk Loaf Cake
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1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed bananas (2 large bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup mini chocolate chips
Grease and flour 1 large loaf pan. Preheat oven to 350 degrees or 325 degrees convection.
In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and baking soda. Mix until well combined. Add chocolate chips and combine. Pour batter into loaf pan and bake for 20 minutes. Place sheet of aluminum foil over pan and bake for an additional 20 minutes or until a toothpick comes out with crumbs.
Let the cake cool for 15 minutes in the pan. Loosen the bread with a knife and carefully remove from pan. Finish cooling on rack. Slice and serve once cooled.
recipe adapted from: Two Peas and Their Pod