Banana Chocolate Chip Cake
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.