VEGAN CHOCOLATE CHIP BANANA CAKE
This vegan delight came to The New York Times by way of Chloe Coscarelli, the vegan chef and cookbook author. The tender loaf is gently spiced with cinnamon, nutmeg, cloves and ginger and dotted throughout with dairy-free chocolate chips. Bonus: It's versatile. You can make it in a Bundt pan, a 10-inch loaf pan or in a muffin tin (it makes about 18 muffins). To quote one happy reader: "Delicious! Like my platonic ideal of chocolate-chip banana bread." High praise, indeed.
Provided by Chloe Coscarelli
Time 1h15m
Yield 1 bundt or 5- by 10-inch loaf
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Lightly grease a Bundt pan or a 5- by 10-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. In a separate bowl, whisk together bananas, coconut milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in the chocolate chips; do not over-mix.
- Spread the batter evenly into the prepared pan. Bake for about 40 to 45 minutes in a Bundt pan or 50 to 60 minutes in a loaf pan until a toothpick inserted in the center of the cake comes out with a few crumbs clinging to it. Check the cake often and if it gets too brown on top, cover with foil and continue to bake. Rotate the pan halfway through baking time. Let cool, then sift powdered sugar over top.
BANANA CHOCOLATE CHIP CAKE
This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.
Provided by Debbie Menges
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine bananas, egg, melted butter and milk.
- Stir banana mixture into flour mixture until blended. Be careful not to over mix.
- Stir in chocolate chips.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
Nutrition Facts : Calories 121.7 calories, Carbohydrate 17.2 g, Cholesterol 18.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 60 mg, Sugar 9.7 g
BANANA CHOCOLATE CHIP CAKE
This tender cake is different from all the banana breads out there - possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe, which we adapted from "The Sullivan Street Bakery Cookbook." The spices, molasses and dark brown sugar combine for an intense, fragrant and almost caramel-like richness, while the mix of butter and olive oil make the crumb melt in the mouth. Be sure to use very ripe bananas for the best flavor; they should be spotted with brown and soft.
Provided by Melissa Clark
Categories cakes, dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 23 grams, TransFat 0 grams
BANANA-CHOCOLATE CHIP CAKE
This cake is so good it should be illegal! It's very easy to make, just throw all the ingredients into the mixing bowl and let the beaters do the work. I got this from Betty Crocker's Cookbook 1978, my husband's kitchen bible from his bachelor days.
Provided by Divaconviva
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease and flour oblong pan, 9x13x2 inches.
- Beat all ingredients, except chocolate chips, in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
- Stir in chocolate chips by hand.
- Pour batter into prepared pan.
- Bake until toothpick or cake tester inserted in center comes out clean, approximately 45 minutes.
- Cool cake completely and frost with Vanilla Butter Frosting.
- To make VANILLA BUTTER FROSTING:.
- Blend powdered sugar into butter.
- Stir in vanilla and milk.
- Beat until frosting is smooth and of spreading consistency.
- Hint #1. For best results, be sure the bananas you use for cakes are fully ripened. If you use firm bananas, the cake will not have the fragrance or the flavor.
- Hint #2. To sour milk: Add 1 tablespoon white vinegar or lemon juice to 1 cup of milk. For this recipe, use 2 teaspoons vinegar or lemon juice for 2/3 cup milk.
- Hint #3. When it comes to homemade frosting, I usually increase the recipe by one-half; so in this case, I used 4 ½ cups powdered sugar, 7 ½ tablespoons butter, and 2 ¼ teaspoons vanilla (using the same measuring spoons, 1 ½ teaspoons first, and then ½ and ¼ teaspoons vanilla).
Nutrition Facts : Calories 427.9, Fat 17.1, SaturatedFat 10.2, Cholesterol 75.6, Sodium 405.8, Carbohydrate 67.3, Fiber 1.5, Sugar 49.6, Protein 4.4
VEGAN BANANA-CHOCOLATE CHIP CAKE
This is my favorite vegan dessert recipe. I got it from "American Vegetarian Cookbook" by Marilyn Diamond. Sometimes I throw health concerns out the window and use corn syrup instead of honey. Live dangerously, right?
Provided by Aunt Cookie
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas.
- Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
- Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.
GLUTEN-FREE VEGAN BANANA CHOCOLATE CHIP MUFFINS
Great for people with allergies and other sensitivities. Also Celiac friendly. No one needs to know that these are special, they'll never know. Please enjoy!
Provided by nutnum
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Sift rice flour, sugar, almond flour, and cornstarch together in a large bowl.
- Whisk 1/4 cup water and egg replacer in a bowl until smooth. Stir in remaining 1/2 cup water, mashed bananas, and vegetable oil. Add rice flour mixture, cinnamon, salt, and baking soda; mix until completely blended. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 36.9 g, Fat 12.6 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 15 g
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- In a small bowl, pour the very hot water over the chopped dates and set aside. Let sit for at least 5 minutes, then drain the water off of the dates and reserve them for later.
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