A couple weekends ago I was invited to a brunch with Food 52 and a handful of creative women entrepreneurs, hosted by Ellen of Hedley and Bennett. I originally planned to bring something savory until I remembered that savory foods are not my strong suit. Thankfully I had these ripened bananas on the counter that were begging to be baked with. They fit perfectly in with the brunch theme and I'm happy to report that the cake was very much enjoyed.
My recipe calls for almond flour, which I added for added flavor and a bit of toothiness/texture. You are also welcome to replace all the flour with whole wheat pastry flour to make a more nutritious cake (if there's such a thing, ha!). Lastly, if you don't like chocolate chips you can also leave them out. I personally love using bittersweet chocolate for a hint of bitterness for balance. Oh! I've also tried olive oil which lends some grassiness and would probably prefer a more neutral tasting oil. But that's all up to you! It's a fun and easy recipe that can be customized to your tastes and what you have on hand.
Banana Chocolate Chip Cake
1 cup cane sugar
1 cup all purpose flour
1/3 cup almond meal
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas
2 large eggs
1/3 cup vegetable oil
1/4 cup plain yogurt
1/4 cup chocolate chips
Preheat oven to 350 F. Grease and flour an 8" round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together sugar, flour, almond meal, baking powder, baking soda, and salt. Set aside.
In a separate bowl, with a hand whisk, mix together yogurt, oil, and eggs until smooth. Add banana and mash until mostly combined, leaving bits of banana in tact. Add dry ingredients to wet and mix until just combined. Mix in chocolate chips.
Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, about 40 minutes. Let cool for 5 minutes before inverting onto a cooling rack. Enjoy warm or let cool completely if frosting.
Cream Cheese Frosting
4 oz cream cheese (room temperature)
4 tbsp unsalted butter (room temperature)
1/2 cup powdered sugar
With a hand or stand mixer, beat cream cheese until smooth and no lumps remain. Add butter and beat until smooth. Turn mixer to low and gradually add sugar to desired sweetness. To aid in spreadability, do not over mix.