There are dozens of recipes to make when there are overripe bananas in the kitchen, but one of my favorite recipes using bananas is an easy snacking cake that can be served warm. The recipe is loosely adapted from one found in a favorite cookbook, Jane Green’s Good Taste, which I highly recommend; I have changed a few things, and it has become a favorite at our house. It can be put together in about 15 minutes using ingredients that are most likely already on your pantry shelves or in your refrigerator; it bakes while you’re eating dinner, and it will be ready to serve as soon as it’s time for dessert. Good vanilla ice cream isn’t necessary, but it is really good with this cake, as is sweetened real (no frozen garbage) whipped cream.
1 cup semisweet chocolate chips
1 cup butter
1 cup sugar
3 ripe bananas
1 teaspoon vanilla
18 tablespoons flour, (1 cup plus 2 tablespoons)
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons unsweetened cocoa powder, preferably Dutch
Powdered sugar, for dusting
- Preheat oven to 350°.
- Spray a 9" x 13" glass baking dish liberally with non-stick spray.
- Measure the chocolate chips into a glass microwave-safe container; microwave 1 minute and let sit for a minute or two. Stir until melted.
- Meanwhile, cream the butter and sugar until light; add the bananas, eggs, and vanilla. Mix well.
- Measure the flour, salt, baking powder, and cocoa powder into a fine strainer set over the banana mixture; shake the mixture through.
- Mix on medium speed until well incorporated.
- Pour the batter into the prepared baking dish; bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Dust with powdered sugar and serve warm or room temperature.
Amount Per Serving
Calories 285 Calories from Fat 149
Percent Total Calories From: Fat 52% Protein 4% Carb. 44%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 10 g
Cholesterol 71 mg
Sodium 229 mg
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 13 g
Protein 3 g
Vitamin A 10% Vitamin C 3% Calcium 0% Iron 4%