### Banana Chocolate Chip Cake: An Irresistible Take on a Tradition
The Banana Chocolate Chip Cake represents a scrumptious advancement of a cherished family recipe that has proven its worth over time. Initially inspired by a traditional coffee cake, this iteration features ripe bananas, contributing an additional dimension of flavor and moisture. The cake is lofty and soft, topped with a crunchy, flaky layer of cinnamon sugar, and is abundantly sprinkled with chocolate chips, making it not only delectable but also attractively presented when sliced into cubes.
#### The Inspiration Behind the Recipe
The inception of this recipe traces back nearly twenty years, originating from a simple yet impeccable coffee cake that needed no alterations. Nonetheless, as time passed, curiosity sparked tests with various elements, including the incorporation of mashed bananas as a replacement for sour cream. The outcome was a cake that rapidly gained favor among the family, eclipsing the original in acclaim.
This cake serves more than as a dessert; it offers a remedy for those overripe bananas languishing on your countertop, converting them into a warm, aromatic delight that everyone will adore.
#### Ingredients
**For the Cake:**
– 3 large eggs, divided
– ½ cup (4 ounces or 115 grams) unsalted butter, softened
– 1½ cups (300 grams) granulated sugar
– 1½ teaspoons vanilla extract
– 1½ cups (375 grams) mashed bananas
– ⅔ cup (160 grams) sour cream
– 3 cups (400 grams) all-purpose flour
– ½ teaspoon ground cinnamon
– 1 teaspoon baking powder
– 1½ teaspoons baking soda
– 1½ teaspoons kosher salt
**For the Filling and Topping:**
– 2 cups (12 ounces or 340 grams) semi-sweet or bittersweet chocolate chips
– ½ cup (100 grams) granulated sugar
– 1 teaspoon ground cinnamon
#### Instructions
1. **Preheat the Oven:** Set your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it with nonstick spray and lining the bottom with parchment paper.
2. **Make the Batter:**
– In a large bowl, whip the egg whites until they form stiff peaks and set aside.
– In a separate bowl, cream the butter and 1½ cups of granulated sugar until light and airy. Incorporate the egg yolks and vanilla extract.
– In another bowl, combine the flour, baking soda, baking powder, ½ teaspoon of cinnamon, and salt.
– Blend the mashed bananas into the butter mixture until fully integrated. Gradually fold in half of the flour mixture, then the sour cream, followed by the remaining flour mixture, mixing until just combined. Carefully fold in the whipped egg whites.
3. **Assemble the Cake:**
– In a small bowl, mix the remaining ½ cup of sugar with 1 teaspoon of cinnamon.
– Evenly spread half of the cake batter in the prepared pan. Sprinkle with half of the cinnamon-sugar mixture and 1 cup of chocolate chips.
– Place dollops of the remaining cake batter over the filling and gently spread to cover. Top with the leftover cinnamon-sugar mixture and chocolate chips.
4. **Bake the Cake:** Bake for 35 to 40 minutes, or until a tester inserted in the center comes out clean. Let the cake cool in the pan.
5. **Serve:** Move the cake to a cutting board and slice into squares. For best freshness, keep the cake at room temperature uncovered, as this helps maintain the flaky cinnamon-sugar top.
#### Conclusion
The Banana Chocolate Chip Cake exemplifies the joy of culinary innovation. It preserves the soul of the original coffee cake while infusing the sweet, rich taste of bananas. This cake is ideal for any occasion, whether a family gathering or a cozy afternoon snack. Savor the delightful blend of flavors and the happiness it adds to your table!