Chocolate Banana Quick Cake

It has been sometime since I last baked from "The Cake Book" by Tish Boyle, one of my favourite baking book. I have baked quite a number of cakes from this book, and all are really good, so is this Chocolate Banana Quick Cake. 

This cake is simple and easy to make. The only changes I've made is to replace the sour cream with homemade yoghurt, and to reduce the sugar to 150gm, as the bananas that I've used are really sweet, and also I've used chocolate chips instead of bittersweet chocolate. I like it that the cake bakes up really nice without any cracks with a lovely flat top.

It smells wonderful while the cake is baking in the oven. Could not wait for the cake to cool down to slice it! 

It has a very moist, soft and tender crumbs, with chunks of banana and chocolaty taste from the cocoa powder. Look at the melting chocolate chips. Makes the cake especially extra moist. 

Another keeper recipe from this wonderful book. If you love chocolate and banana, then I would encourage you to make this cake, you would be glad you did!

Chocolate Banana Quick Cake
(adapted from "The Cake Book", Tish Boyle)
Makes one 9x5-inch loaf cake, serving 8
1-1/4 cups (5.3oz/151gm) all-purpose flour
1/4 cup (0.8oz/23gm) Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick/4oz/113gm) unsalted butter, softened
1 cup (7oz/200gm) granulated sugar (I use 150gm)
2 large eggs
1-1/3 cups (320ml) mashed ripe bananas (about 3 medium bananas)
1 teaspoon vanilla extract
1/2 cup (4.2oz/121gm) sour cream (I use homemade yoghurt)
4 ounces (113gm) bittersweet chocolate, finely chopped (I use chocolate chips)

1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9x5-inch loaf pan.
2. Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl. Whisk to combine, and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Gradually beat in the sugar and beat at high speed until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Remove the bowl from the mixer stand and stir in the chopped chocolate. Scrape the batter into the prepared pan and smooth the top with a spatula.
4. Bake the cake for 55 to 65 minutes, until a cake tester inserted into the center comes out clean (except for any melted chocolate). Cool the cake in the pan on a wire rack for 15 minutes.
5. Unmold the cake onto the rack, turn right side up, and cool completely.

Store at room temperature, covered in foil, for up to 5 days.

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I'm linking this post to Little Thumbs Up : June 2014 - Butter, organized by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen

and Cook-Your-Books #13 @ kitchen flavours