Banana Chocolate Chip Nut Cake Recipes

BANANA CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, baking powder and fine sea salt.
• In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake's texture is to stop mixing before the sugar is dissolved.
• Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.
• Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.

CHOCOLATE CHIP BANANA NUT BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In large bowl, cream shortening and sugar. Add bananas, eggs, sour cream and vanilla. Mix well.
• 3. In small bowl combine flour, baking soda and salt. Add to banana mixture and combine well. Fold in nuts and mini chocolate chips.
• 4. Spray bundt pan with non-stick spray. Pour cake batter into pan and bake on middle rack for 45-50 minutes, until wooden pick inserted in middle comes out clean.
• 5. Cool in pan on wire rack for 10 minutes. Run sharp knife along edges of cake; invert onto pan and cool completely.
• 6. Once cooled, glaze or dust with powdered sugar.

BANANA CHOCOLATE CHIP CAKE

Steps:

• Process butter, sugar, eggs and vanilla for 2 minutes, scraping down bowl once or twice.
• While machine is running, drop chunks of bananas through the feed tube. Process until blended ( I mash my bananas before hand).
• Meanwhile, dissolve baking soda in yoghurt or sour cream. Let is stand for l to two minutes Yoghurt will nearly double in size, so use a 2 Celsius measuring cup.
• Add to batter and process for 3 seconds.
• Add flour and baking powder.
• Process with 4 quick on/off turns, just until flour mixture disappears.
• Add remaining ingredients.
• Bake in 2 greased and floured 8 inches pans for 25-30 minutes at 350°F
• (I also use waxed paper on the bottom of the pans - just cut a circle for the bottom - it makes it easier to take the cake out ) or until cake tester come out clean.
• Cool for 10 minute
• Remove from pan.
• Cool before icing.
• Butter Icing.
• ------------------.
• 1/4 cup butter.
• dash of salt.
• 2 cups icing sugar.
• 2-3 tablespoons hot milk or cream.
• 1 teaspoons vanilla.
• 2/3 cup cocoa plus 4 more tablespoons butter.
• Combine all ingred. and process until smooth and blended Ice the cool cakes.

BANANA CHOCOLATE CHIP CAKE

Steps:

• Spray the bottom of a 1 1/2-quart souffle dish with cooking spray. Line the bottom of the souffle dish with parchment paper and give a quick spray with cooking spray; set aside.
• Make a foil ring 1-inch thick for the souffle dish to sit on inside a 5-quart slow cooker.
• In a medium bowl, combine the bananas with the hazelnut liqueur. Add the muffin mix, evaporated milk, oil, vanilla extract, cinnamon, chocolate chips and egg. Stir together until just blended.
• Transfer to the prepared souffle dish. Place the dish on top of the foil ring in the slow cooker. Lay 8 paper towels over top of the slow cooker bowl and secure with the lid. (This helps to trap steam.) Cook on LOW setting for 4 to 5 hours.
• Remove the cake and allow to cool completely.
• Cut the cake in half horizontally. Stir the rum extract into the cream cheese frosting and frost in between the layers and outside of the cake with the mixture. Garnish the sides of cake with chopped walnuts. Slice and serve.

BANANA CHOCOLATE CHIP NUT CAKE

Steps:

• Mash bananas and set aside.
• Combine cake mix, sugar, oil, buttermilk, eggs, vanilla and mashed bananas and beat on low speed for 30 seconds, until combined.
• Beat at medium speed for 1 1/2 to 2 minutes.
• Gently fold in chocolate chips and nuts.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 350 degrees for 33-38 minutes.
• Cool, frost.

CHOCOLATE CHIP BANANA NUT BREAD

Steps:

• Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
• In another bowl, mash bananas and add to the main mixing bowl.
• Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
• Add two whole eggs to main mixing bowl.
• Mix all ingredients together by hand until it has a batter-like consistency.
• Pour into greased loaf pan.
• Let mixture set for at least 20 minutes before baking (Preheat the oven to 325°F).
• Bake at 325°F for 65 minutes (may take longer depending on the oven and altitude).
• When finished baking, it is best to let it set overnight before serving.
• ---.
• An optional recipe: Instead of the chocolate chips, use 1 1/2 tsp of cinnamon to make Cinnamon Banana Nut Bread.

BANANA NUT CHOCOLATE CHIP MUFFIN TOPS

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in 1/2 cup of the walnuts.
• Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Bake 10 to 13 minutes or until edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely before drizzling.
• Squeeze pouch of glaze (from box) about 15 seconds (do not microwave). Cut off tip of 1 corner of pouch. Drizzle glaze over muffin tops. Sprinkle with remaining 1/4 cup walnuts. Store in airtight container at room temperature.

BANANA CHOCOLATE WALNUT CAKE

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
• Stir together flour, baking soda, and salt.
• Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
• With mixer at low speed, add flour mixture and mix until just incorporated.
• Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
• Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.

CHOCOLATE CHIP & NUT CAKE

Steps:

• Sieve flour into bowl.
• Rub in fat until mixture resembles breadcrumbs.
• Add sugar, choc chips, nuts, egg and enough milk to make a sticky consistency.
• Pour into a loaf tin and bake.
• Cooking time: 60 - 75 minutes.
• Oven Temp: Gas 4 (325-350F / 160-180C).

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

BANANA CHIP CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the bananas, chips and walnuts. , Transfer to a 10-in. fluted tube pan coated with cooking spray and sprinkled with flour. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.