Children adore banana chocolate chip cake, and of course so will you. Bananas got too ripe? Don’t even think of chucking them, as they make the greatest smoothies, muffins and cakes, their flavor reaching their sweetest and most intense peak! The riper the better: freeze them, and when ready to use run them under warm water, the peel will come right off. Gluten-free Banana Chocolate Chip Cake: Use any GF flour, and add 1 teaspoon xantham gum to the batter; bake in an 11 x 14 inch pan or in 2 dozen muffin molds (about 45 minutes baking time).
- 1 cup old-fashioned rolled oats (not quick or instant)
- 1/2 cup very strong earl grey tea, decaf ok (steep 2 bags in a cup hot water)
- 1 1/2 cups brown sugar or sucanat
- 4 eggs
- 1 cup oil
- 1 tablespoon vanilla
- 3 cups all purpose, whole wheat pastry or spelt flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 mashed very ripe bananas, diced small
- 1 cup semisweet chocolate chips, best quality
Preheat oven to 350 Degrees °F.
Mix the oats and the tea and let the mixture sit while you prepare the rest of the cake.
In a food processor, cream the sugar, eggs, oil and vanilla until light and fluffy. Pulse in the flour, baking soda and salt, mixing until just combined, 2-3 times, not a second longer. Pulse in the bananas and the reserved oat-tea mixture, mixing until just combined. Fold in the chips with a spoon, mixing gently but thoroughly. Pour the batter into a greased 10 inch tube and bake 1 hour, or until a knife inserted in the center comes out clean. Invert to cool on a rack.