This is not your sub-average soggy over-powering banana bread/cake recipe.This cake (I call it cake because it is sweet, others call it bread) is just the perfect amount of moist, and because I used bananas that were just ripe enough, the over-powering factor got eliminated.
The chocolate chips rendered this cake excellent, and I highly recommend adding them.
I was first introduced to Gaby’s blog through whipped garlic sauce, and this recipe, although wildly different, is just as excellent as its predecessor. Funnily though, neither recipe have avocados, her specialty.
3/4 cup butter, room temperature
1 1/2 cup white sugar
4 tsp milk
3-4 ripe bananas
2 cups flour
1 tsp baking soda
1 cup chocolate chips
Pre-heat your oven to 350 F.
In a stand mixer, combine the butter and sugar and whip for 2 minutes until combined.
Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
Add the milk and the bananas and mix for 30 seconds. The batter will look a little curdled, this is normal.
Add the flour and the baking soda and mix for a few seconds until the flour is evenly combines.
Add the chocolate chips and give it all a quick stir.
Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans.
Transfer the loaf pans to the oven and bake for 35-45 minutes until a knife can be inserted in the center of the loaf and it comes out clean.
Remove the banana cake loafs from the oven and let cool for at least 30 minutes before removing them from the pans and serving.