Get ready to experience the ultimate comfort dessert that will make your taste buds dance with joy! 🍌🍫 This Banana Chocolate Chip Cake with Oatmeal Crumbs is not just another ordinary cake - it's a mouthwatering masterpiece that transforms simple ingredients into a decadent treat that will have everyone begging for seconds. Imagine the perfect blend of ripe bananas, rich chocolate chips, and a delightful oatmeal crumb topping that creates a symphony of flavors and textures in every single bite. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that's guaranteed to impress!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup oatmeal crumbs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square cake pan with butter and line the bottom with parchment paper.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add mashed bananas to the butter-sugar mixture and mix until well combined. Then incorporate eggs one at a time, beating well after each addition.
- Stir in vanilla extract and mix thoroughly.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in 3/4 cup of chocolate chips, reserving some for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Sprinkle the remaining chocolate chips and oatmeal crumbs over the top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a scoop of vanilla ice cream.
Tips
- Use overripe bananas for maximum sweetness and moisture - the darker and spottier, the better!
- Make sure your butter is truly softened, not melted, for the perfect cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Check the cake's doneness by inserting a toothpick in the center; it should come out clean with just a few moist crumbs.
- Let the cake cool completely before slicing to prevent crumbling.
- For extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
