Banana Chocolate Chip Cake Bites Food

BANANA CHOCOLATE CHIP CAKE

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.)

BANANA CHOCOLATE CHIP BARS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Grease a casserole dish or deep rimmed baking sheet with shortening, butter, or nonstick baking spray.
• Mash peeled ripe bananas in a large bowl.
• Add in butter, eggs, and brown sugar and cream together.
• Stir in milk.
• Add in vanilla, cinnamon, baking soda, salt, and mix well.
• Fold in flour and mix until there are no lumps - but to not overwork.
• Add chocolate chips in right at the end, mixing through thoroughly.
• Pour batter into prepared baking dish, and bake for 25 minutes or until toothpick inserted into the middle comes out clean (you might get melted chocolate on the toothpick, disregard that.)
• Let cool completely before cutting.
• Enjoy!

CHOCOLATE CHIP BANANA CAKE

Steps:

• Preheat oven to 350 F.
• Coat 9" square pan with cooking spray; flour lightly.
• Combine flour,sugar,soda and salt.
• In a second bowl mash bananas; stir in oil and eggs until just combined.
• Mix dry ingredients into banana mixture.
• Stir in chips.
• Pour batter into pan.
• Bake 40 minutes or until toothpick inserted into center comes out clean.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

CHOCOLATE-BANANA SNACK CAKE

Steps:

• Heat oven to 350°F. Place bananas in ungreased 8-inch square pan; mash with fork. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter.
• Bake 35 to 37 minutes or until toothpick inserted in the center comes out clean. Cool completely, about 45 minutes.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

BANANA-CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour oblong pan, 9x13x2 inches.
• Beat all ingredients, except chocolate chips, in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
• Stir in chocolate chips by hand.
• Pour batter into prepared pan.
• Bake until toothpick or cake tester inserted in center comes out clean, approximately 45 minutes.
• Cool cake completely and frost with Vanilla Butter Frosting.
• To make VANILLA BUTTER FROSTING:.
• Blend powdered sugar into butter.
• Stir in vanilla and milk.
• Beat until frosting is smooth and of spreading consistency.
• Hint #1. For best results, be sure the bananas you use for cakes are fully ripened. If you use firm bananas, the cake will not have the fragrance or the flavor.
• Hint #2. To sour milk: Add 1 tablespoon white vinegar or lemon juice to 1 cup of milk. For this recipe, use 2 teaspoons vinegar or lemon juice for 2/3 cup milk.
• Hint #3. When it comes to homemade frosting, I usually increase the recipe by one-half; so in this case, I used 4 ½ cups powdered sugar, 7 ½ tablespoons butter, and 2 ¼ teaspoons vanilla (using the same measuring spoons, 1 ½ teaspoons first, and then ½ and ¼ teaspoons vanilla).

BANANA CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.
• In a medium bowl, whisk together flour, baking powder and fine sea salt.
• In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined. The secret to this cake's texture is to stop mixing before the sugar is dissolved.
• Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine. Fold in bananas and chocolate chips. Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.
• Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate. Cake will keep for 1 day, covered.

BANANA CHOCOLATE CHIP COFFEE CAKE

Steps:

• Preheat oven and prepare cake pan: Preheat your oven to 350 F degrees. Spray a 10 inch angel food cake pan with cooking spray. Set aside.
• Combine dry ingredients: In a large bowl combine the flour, baking soda, baking powder, salt, walnuts and chocolate chips.
• Combine wet ingredients: In another medium bowl mash the bananas using a fork or a potato masher. Add the sour cream, eggs, applesauce, vanilla extract and granulated sugar and whisk everything together.
• Combine wet and dry: Pour the wet ingredients into the bowl with the flour and using a spatula mix everything together.
• Prepare filling: In another small bowl combine all the filling ingredients together.
• Assemble cake: Spread 1/3 of the batter into the prepared cake pan. Sprinkle 1/3 of the filling over the batter and repeat 2 more times to finish the rest of the batter and filling.
• Bake: Place the cake pan in the oven and bake for about 1 hour or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes then remove and continue cooling on a wire rack.
• Make glaze: Meanwhile, make the glaze by whisking all the ingredients together in a small bowl, adding more milk if needed. The glaze should be smooth and thin enough to drizzle.
• Drizzle with glaze, cut and serve: Drizzle the glaze over the cake, cut into slices and serve.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In the bowl of an electric mixer, beat the butter and granulated sugar until well combined and fluffy, about 2 minutes. Beat in the egg, mashed banana and vanilla extract until combined.
• Mix flour, baking powder, salt and baking soda and gradually add to the creamed mixture. Stir in the chocolate chips.
• Scoop the dough onto the prepared baking sheets. Bake 10-14 minutes, or until the edges are lightly browned.
• Cool for 5 minutes before removing to wire racks to cool completely.

BANANA CHOCOLATE CHIP CAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix bananas, egg, coconut sugar, almond butter, cocoa powder, vanilla extract, baking soda, cinnamon, and sea salt together in a bowl using an electric mixer; add almond flour and tapioca flour and mix well. Fold chocolate chips into batter and spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Whisk flour, baking soda, baking powder, and salt together in a bowl.
• Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
• Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
• Spread frosting over cupcakes.

CHOCOLATE BANANA CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350 degrees, grease or spray a bundt pan and lightly dust with cocoa powder.
• Mix together dry ingredients, set aside.
• Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.
• Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.
• Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.
• Cool slightly then remove from pan.
• Your supposed to let it cool all the way then dust with confectionary sugar, but my kids always slice it warm, which is good with vanilla ice cream .
• Note:.
• I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan - do it well and use a bit more cocoa as you would flour.

CHOCOLATE CHIP BANANA NUT BUNDT CAKE

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.

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
• Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
• Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
• For frosting:
• Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
• Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

BANANA CHOCOLATE CHIP CAKE

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.

INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES

Steps:

• Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
• Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.

BANANA CHIP CAKE

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.

BANANA-CHOCOLATE CHIP CAKE

Steps:

• Heat oven to 350ºF.
• Chop 3 oz. chocolate. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Beat in eggs, 1 at a time. Add bananas and sour cream; mix well. Mix flour, dry pudding mix and baking soda. Add to banana mixture; beat until blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
• Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; mix well. Stir in milk. Drizzle over cake.

BANANA AND PEANUT BUTTER CAKE WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 175C / 350 F. Lightly grease 2 x 8-inch round cake tins with butter.
• Combine the flour, salt, baking powder and baking soda in a large bowl, then set aside.
• Beat the butter and sugar together with an electric whisk until light and fluffy, then whisk in the eggs one at a time.
• Beat in the yoghurt, bananas and peanut butter, then stir in the flour little by little with a wooden spoon until totally mixed in. Finally, fold the chocolate chips through the batter.
• Divide the batter between the two greased tins, then bake for 35 to 40 minutes or until the cakes begin to pull away from the sides of the pan and a skewer poked into the centre comes out without raw batter on it. Let cool for a while, then turn out onto a wire rack to completely cool.

BANANA CHOCOLATE CHIP CAKE

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.

BANANA AND CHOCOLATE CHIP LOAF / CAKE

Steps:

• Preheat the oven 160C. Grease and line a 450g/1lb loaf or cake tin with baking paper.
• Use a fork to mash the banana. Add the rest of the cake ingredients (except the chocolate chips) and beat until smooth.
• Mix in the choc chips and put the mixture into the tin.
• Bake for 40-45 minutes until well risen and gold-brown.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

BANANA AND CHOCOLATE CHIP CAKE

Steps:

• Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.
• Remove from heat and add the mashed bananas, mix well.
• Add the egg, mix well.
• Stir in the flour and the milk. Once combined add the chocolate chips.
• Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.
• Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 45 mins, until a skewer comes out clean. Leave to cool and enjoy