Banana Cake with Bittersweet Chips

Moist banana cake, scented with vanilla and a hint of cinnamon, studded with banana slices and dark chocolate.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword baking, banana bread, banana cake, bananas,, bittersweet chocolate

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 241kcal

1 1/2 cups mashed bananas about 3 large or 4 medium, over-ripe bananas, plus a few banana slices for the top of the cake
1/4 cup heavy cream
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour or gluten-free flour of choice
3/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
Pinch of salt
1-2 tablespoons bittersweet chocolate chips

Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
In a food processor or large mixing bowl, combine the bananas, heavy cream, egg, and vanilla.
Add the flour, sugar, baking soda, cinnamon, and salt and process or mix until just blended (don't over-mix, mix just until the flour is incorporated).
Transfer the batter to the prepared pan and smooth the surface. Top the batter with the banana slices and bittersweet chips.
Bake for 30 to 35 minutes, until a wooden pick inserted near the center comes out with little moist bits clinging to it.
Cool the cake in the pan for 10 minutes before serving. Store leftovers in an airtight container for up to 3 days.