Receta Chocolate Chip Banana Loaf
Chocolate Chip Banana Loaf
28/08/2014 by Living the Gourmet 20 Comments
This banana loaf didn’t last very long – which is the sure sign of a good cake.
Speckled with chocolate morsels, the real trick to this cake was the sour cream. A little sour cream goes a long way when it comes to baking certain cakes I find, and this banana cake is a shining example. It held together nicely. It was moist with just the right amount of density. It didn’t even have a strong banana flavor. The spices blended perfectly with the batter.
Funny, the entire time this loaf was baking all I could think about was Autumn. There is just something so comforting about banana cake to me. This is the kind of morning cake I could sit, cozily enjoying with a cup of tea with.
I won’t get too ahead of myself though. There are still plenty of warmer days ahead…perhaps still enough time to fit in a trip to the beach …in any case, if the weather has been cooperating for you as it has been for us here in NY, then this cake will do splendidly.
433 calories
- 60 g
- 52 g
- 20 g
- 6 g
- 6 g
- 136 g
- 351 g
- 34 g
- 0 g
- 13 g
- Nutrition Facts
- Amount Per Serving
- Calories 433
- Calories from Fat 174
- Trans Fat 0g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 9g
- Total Carbohydrates 60g
- 20%
- Sugars 34g
- Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients 2 cups self-rising flour 1 teaspoon baking powder Dash of Cinnamon Dash of Nutmeg ½ cup white sugar ½ cup brown sugar 1 teaspoon vanilla 2 eggs ½ cup canola oil 3 ripe bananas ¼ cup whole milk ¼ cup sour cream ½ cup chocolate chips Brown Sugar Topping 3 tablespoons butter 3 tablespoons oats 1 tablespoon flour 3 tablespoons brown sugar Instructions Preheat oven to 350 degrees F. Grease a loaf pan and set the pan on a baking sheet. In a large bowl, sift together flour, baking powder, cinnamon and nutmeg. Set aside. In the bowl of your stand mixer, cream sugars, vanilla eggs and oil. Add bananas, milk, and sour cream. Gradually add the dry ingredients on low speed until a smooth batter forms. Stir in chocolate chips and pour batter into the prepared loaf pan. In a bullet blender, or in a small bowl combine all ingredients for the topping and blend together with a fork. Sprinkle over the banana loaf. Bake for about 40-45 minutes or until cake tester comes out clean. Transfer to a wire rack and allow to cool completely or until warm, depending on how you wish to serve it. Best enjoyed with coffee or tea. By Living the Gourmet
beta
calories
433
protein
6g
carbs
60g
more
Living The Gourmet http://livingthegourmet.com/
Enjoy,
Tammy
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Also find this recipe here:
Cook Eat Share
Foodista
Key Ingredient
Just A Pinch