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Chocolate Chip Banana Blondie Cake

Posted By Kelly On January 7, 2011 @ 4:05 pm In Baking,Cake and Cupcakes,Featured Articles,Recipes | 32 Comments

Once again, a culinary accident has become something beautiful.

I set out, the other evening, to make some chocolate chip banana blondies.  One thing led to another (as they usually do while baking) and what emerged from the oven was … light and fluffy?!  Filled with despair, since these were not the chewy bars I had been craving, I was tempted to throw the whole pan in the trash, but I decided to try a taste.  Boy am I glad I did!  On Twitter I shared my unexpected joy at my happy accident and Greg of the beautiful, and delicious, Sippity Sup suggest I call the recipe Blondie Cake.  It was perfect, because it has a very blondie flavor, but it has the texture of cake.

The cake has a subtle banana flavor, it does not beat you over the head.  With each bite you get a sort of layered flavor experience.  First is sweet vanilla from the cake, then a morsel or two of gooey chocolate, and finally, when you exhale, you really get that banana aroma.  I find it all quite delightful.  A simple dusting of powdered sugar was all I needed as topping, but if you want to gussy things up a bit try a chocolate or *ahem* brown butter frosting.  Either would turn this humble snacking cake into a full-fledged dessert!

Chocolate Chip Banana Blondie Cake    Serves 8

1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
2 eggs
1/2 cup mashed ripe banana
3/4 cup semi-sweet chocolate chips
Powdered sugar, for garnish

Heat the oven to 350 F and spray an 8″x8″ pan with non-stick cooking spray.

In a large bowl whisk together the flour, baking powder, and salt.  Set aside.  In a medium bowl cream together the sugar, butter, and vanilla.  Add the eggs and bananas and mix until smooth.

Add the wet ingredients into the dry and mix until the dry ingredients are just moist.  Add the chocolate chips and mix until evenly distributed.

Pour the batter into the prepared pan and bake for 20-25 minutes, or until the cake is golden brown and pulling away from the sides of the pan.  Cool in the pan for 5 minutes then turn out onto a wire rack to cool completely.

Dust with powdered sugar, if desired, and enjoy!

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