Tag: bananas

Recipe #1: Banana Chocolate Chip Bundt Cake

Browning, slightly bruised bananas: perfect for making cake!

Clearly I couldn’t wait to get started on this baking project! But the truth is, it was the bananas that couldn’t wait. They had passed their peak for eating, and had been languishing on the kitchen counter for a couple of days practically begging me to turn them into a sweet and moist semi-healthy dessert (okay, not so healthy if it falls into the dessert category).

I got this recipe from my mother many, many years ago and pretty much know it off by heart. It is dairy-free, which I consider to be a positive. However, it does call for A LOT of sugar. I think I could probably cut down on the sugar, but I haven’t tried yet.

Two eggs, half a cup of canola oil and a full cup and a half of sugar go into this cake
Flour, baking powder, baking soda and vanilla are added
after the wet ingredients are combined

Sometimes I bake this batter into muffins so the kids can take it to school in their lunches, or I’ve even done it in a loaf pan, but it seems to have a hard time baking through the centre because it’s such a wet batter.

Today I went for the classic bundt cake, which makes it bake up beautifully with a deep brown outer layer. An important note about the chocolate chips: if you use full size semi-sweet chocolate chips, they sink to the bottom of the batter, thus sticking to the side of the pan so that when you turn it out, your cake will have pock marks. I confess, I used about half a cup in this recipe, but I also added in chopped up semi-sweet chocolate bits and they did not sink to the bottom of the pan.

A well greased bundt pan will make it easy to turn the cake out after baking

The recipe I normally use also calls for half a cup of either orange or apple juice. I think this simply makes the cake more moist and gives it a nice glossy shine on top. I did not have any juice in the fridge today, but I did have a bowl of homemade apple sauce, so I used that instead and I think I might like the results better this way.

This is one of the most adaptable cakes I have ever made. It’s like an outfit that can go from day to night–it’s a great cake that you can call “bread” if need be, but it can also be fashioned into a layer cake with mocha or chocolate icing for a special occasion, which I have done in the past, particularly for birthday celebrations. Once you’ve made it as many times as I have, you will quickly realize that the threat of bananas going bad in your house is a non-starter because you can take those over ripened fruits and turn them into a delicious cake that is good to eat any day of the week.

A perfectly baked banana chocolate chip bundt cake

Banana Chocolate Chip Cake/Bread/Muffins

  • 3 overripe bananas
  • 2 eggs
  • 1 1/2 cups of sugar
  • 1/2 cup canola oil
  • 2 cups of flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup of orange juice
  • 1 cup of chocolate chips or chunks


Mix the bananas in a standing mixer or with a hand mixer until they are smooth. Add in the eggs, sugar and oil and mix until thoroughly combined.

Add the dry ingredients, alternating with the remaining wet ingredients (baking powder, then vanilla, then soda, then OJ), mixing after each addition. Add the chocolate chips.

Pour into a well greased bundt pan, or a parchment lined loaf pan, or into muffin cups.

Bake at 350 degrees. Baking times will vary depending on what you are making. Cakes and loafs will take close to an hour to bake, while muffins take between 20 and 25 minutes. Test the cake by inserting a toothpick or wooden skewer into the centre. The toothpick must come out clean or “dry.” Let the cake cool for 10 minutes before turning it out on to a cooling rack.

Muffins can be removed immediately so you can make the next batch–just don’t burn yourself!

On The Menu: Stir Fry

Stir fry is a crowd pleaser on any given weeknight in our home and tonight was no exception. It’s an especially rewarding meal when the parts of the sum are  ingredients left over from other recipes; not enough to make something great on their own, but united, they make an outstanding entreé. No stir fry can exist without its vegetable component so with half a head of green cabbage I added some celery, carrots, beans and mushrooms. To this I added my protein in the form of a few pieces of chicken and a few pre-cooked shrimp that were both kicking around in the freezer. In my pantry I found a package of green bean thread, otherwise described as vermicelli glass noodles. These are fantastic because they give you that substantial carb kick without the starchiness. According to the Gourmet Traveller they are made from the mung bean and tapioca and virtually flavourless, making them ideal for taking on the flavour of the dish you are cooking. I simply soaked them in warm water and once soft enough, cut them with scissors (they are quite long, like hair). I fried up some garlic and onion, added the protein, followed by the veggies. Pour in some soya sauce for that salty flavour, then add some chicken soup stock, cook until the veggies soften up a bit and toss in the noodles. The kids devoured dinner and there was so much we have enough for lunches tomorrow.

Normally I don’t serve dessert. Rather, I don’t call dessert  “dessert.” I don’t believe meals should always be followed by something sweet, so there are no expectations in my house that after dinner comes something sugary and sinful. Why? Those of you who have children already know the answer, but for the uninitiated it goes something like this: if a young child is aware that something “better” is on the menu, they will eat as little as possible, if anything at all, in anticipation of the sugary treat that awaits. So I set the expectation pretty low–no dessert. Tonight was an exception. As part of my Spring cleaning, I delved into the freezer drawer and discovered a few precious bananas. I immediately knew those pathetic looking brown fruit would soon turn into the most moist and scrumptious cake ever. So I baked a banana bundt cake. Normally I throw in a cup of chocolate chips, but in my haste I forgot. To make up for this oversight I iced the cake in a lovely mocha chocolate glaze. I wish you could taste it through the screen, but alas, the developers at Apple have yet to incorporate all five senses into the online world. For now you will simply have to enjoy the view from your side of the monitor….and if you’re lucky, I’ll post the recipe and you can try baking it yourself. I consider this cake one of my tried and true stand-bys. My mom gave me the recipe years ago and it came to her from a good friend. It never fails to please, and I’m pleased it never fails.

Banana Bundt Cake with mocha icing
Banana Bundt Cake with mocha icing

Banana Cake slice
Banana Cake slice