Bananas don’t last long in our house. The bowl of fruit is just steps away from the front door, and it seems like I’m always saying “take a banana with you! we need to go now! here! eat this on the way!”
But occasionally, a banana will get too ripe before we can eat it, at which point I peel it and freeze it, assuming I will use it at some point in the future. (Okay, so… sometimes I just find the frozen bananas at the back of freezer, have no idea how old they are, and chuck them, but I do usually use them. Eventually.)
Yesterday, there were actually two bananas in the fruit bowl that were headed for the freezer — and with another two bananas there already, it seemed like a perfect time for a banana cake. This theory was immediately borne out by the fact that the entire cake disappeared within 24 hours.
This cake is really that good: somewhat lighter and less sweet than a banana bread, but with big chunks of melty chocolate. You could probably even skip the chocolate if you don’t have any on hand and it would still be a lovely cake.
3 or 4 very ripe bananas
1.5 c. flour (I used a mix of all purpose and whole wheat)
1 c. sugar
1 tsp. baking soda
2 tsp. vanilla
1 heaping tsp. cinnamon
1 c. chocolate chunks
Mash bananas and mix in eggs. Add vanilla. Combine flour, sugar, baking soda, and cinnamon in a separate bowl, then add dry ingredients to banana mix. Mix well then fold in chocolate chunks. Pour batter into a buttered cake pan. (I used an 11″ x 7″ pan, but you could also use an 8″ or 9″ square pan.) Bake at 375 for 40 minutes or until a toothpick comes out clean.