Tuesday, June 23, 2009

Banana Chocolate Chip Cake

Everyone in my family loves this and I have been making it since my kids were little. And yes it is a great way to use up over ripe bananas. If you want to reduce the calories.....substitute apple sauce for the sour cream without much difference in the taste or texture. The chocolate chips pretty much hold their shape and do not sink to the bottom of the batter. The batter is kind of thick. It never lasts more than a day.

Banana Chocolate Chip Cake

1/2 cup butter ( 1 stick), softened
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp. baking soda
1/4 cup apple sauce or sour cream
1 cup mashed bananas (about 2 very ripe bananas)
1 cup semisweet chocolate chips

Cream butter and gradually add sugar. Add bananas. Add eggs. Mix well.
Combine flour and baking soda and add to the creamed mixture. Add the apple sauce or sour cream. Add the vanilla. Mix well but do not over beat.

Pour the batter into a greased 9 inch square baking pan. Sprinkle the top with the chocolate chips till well covered. Bake at 350 degrees for 35 to 40 minutes. Use a tester to make sure it is done in the middle...add a few extra minutes if you need to.

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