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January 2007 Issue
Chocolate Chip Banana Cake
by Ronda L. Halpin
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When the holidays are over and there quiet months of winter settle in, it is natural to crave comfort foods. While many people look to meatloaf or macaroni and cheese, sweet food like cookies and cake fit that bill as well. If that sounds like you, this month's recipe is really for you!

Packed with moist bananas and creamy chocolate chips, this bundt cake is something like Grandma used to make. While it's not the sort of thing you make every day, it's perfect for reminding you that the quiet days of winter aren't all bad!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Chocolate Chip Banana Cake

  • 3 cups flour
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3 ripe bananas, mashed
  • 1 cup butter, softened
  • 1/4 cup cream
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 12 oz. pkg. chocolate chips
Preheat the oven to 325 degrees F. Generously grease and flour a 12 cup bundt pan; set it aside. In large bowl, combine all of the ingredients except the chocolate chips. Beat on medium speed for 2 minutes. By hand, stir in the chocolate chips.

Pour into the prepared pan. Bake at 325 degrees F for 65-75 minutes or until the cake is firm and set and begins to pull away from the sides of the pan. Immediately set the pan onto a dishtowel that has been soaked in water and gently wrung out. Let the pan sit for 5 minutes, then turn it out onto a serving plate. Cool completely before serving.

  • Yields: 16 servings
  • Preparation Time: 90 minutes

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