Banana Chocolate-Chip Tea Cake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil for greasing pan
- 1½sticks (12 tablespoons) unsalted butter at room temperature
- 1cup sugar
- 3large eggs
- 2teaspoons vanilla
- 1scant cup (2 medium) mashed very ripe bananas
- 2cups flour
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ¼cup butter milk
- 6ounces (1 cup plus 3 tablespoons) semisweet chocolate morsels
- ½teaspoon confectioners' sugar
Nutritional analysis per serving (12 servings)
363 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 5 grams protein; 80 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Lightly oil a fluted 10-cup Bundt pan. Using an electric mixer, beat together butter and sugar until very soft, pale and fluffy. Beat in eggs one by one, then vanilla.
- Step 2
Add mashed bananas; batter may look speckled and grainy. Add flour, baking powder and baking soda. Add buttermilk, and mix until smooth. Fold in chocolate morsels.
- Step 3
Scrape batter into Bundt pan. Place pan on baking sheet in oven and bake until a tester inserted into cake comes out clean (except for melted chocolate), about 45 minutes.
- Step 4
Cool cake in pan for about 10 minutes, then unmold onto a serving plate. Allow to cool another 15 minutes, then dust with confectioners' sugar passed through a fine mesh sieve. Serve slightly warm or at room temperature.
Private Notes
Comments
This tea cake turned out light, moist and delicious. One of the best things I have ever made. I am baking more and I think the reason this turned out so well was b/c I beat the butter and sugar for a long time, like 5 minutes. This cake also had a crispness on the outside which I liked.
Also, I have a convection oven so cooked it at 340° for 40 minutes. When tested for doneness, it was cooked through.
A really delish cake and not leaden: As another comment notes, beat the heck out of the sugar & butter, then add eggs one at a time; beat really well after each one. I didn't sift the dry ingredients, but gave them a good stir w/ a whisk after measuring (whisked) flour w/ spoon-into-the-measuring cup method, so nice and light (added ~1 t. kosher salt). The cake supported extra banana, maybe about 1.25-1.5 cups. Bake on the longer side. Was a big hit for a special family dinner.
Substituted white chocolate chips for the semisweet chocolate morsels. The cake had a nice banana/vanilla taste. The method of adding the dry ingredients all at once makes the recipe easy. Substituted whole milk with a splash of rice vinegar for the buttermilk. Used butter to grease a nonstick pan. The cake is definitely sweet.
Baked these as muffins and they turned out great, 350 for about 22 minutes, made 18 small. *Cut 1/4 cup of sugar but still very sweet, might drop to 1/2 cup next time, swapped 1/2 cup ww flour for ap, no discernible difference, added a bit of salt and cinnamon per other comments.
Made this over 2 dozen times and never once received "leaden" results others have suffered. Wow! Moist, delicate and strong banana flavor if you add additional banana (3 total). I also add teaspoon of cardamon to give it a hint of spice -- to give it that extra taste. Served with a warm cup of earl grey tea and you have a party in your mouth. Beautiful simple and memorable. Not sure why this doesn't have 10k+ positive reviews because its a keeper.
oh! and I did half the sugar and it is still plenty sweet!