Banana Nut Chocolate Chip Cake Recipes

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.

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.

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.

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.

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.)

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.

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.

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).

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.

Steps:

• Mash bananas; push to side, leaving a space along bowl's side.
• Beat eggs along empty side of bowl, then combine with bananas.
• Stir in sugar, applesauce, vanilla and salt.
• Shake lightly and evenly across surface of batter, the flour and soda; mix just enough to incorporate.
• Stir in chocolate chips and walnuts. Go easy on chocolate chips because they can overwhelm the cake.
• Pour into greased and floured 7"x11" pyrex glass baking dish (or muffin tins, bundt rounds, etc).
• Bake 40 minutes at 350-degrees (less for muffins, etc.).
• Frosting is unnecessary but cream cheese (8 oz) & butter (4 Tb) with any flavoring (any syrup, orange concentrate) is yummy.