Banana Chocolate Chip Sheet Cake Recipe From Weeknight Baking
Back at it again with another baking recipe from the Weeknight Baking Cookbook by Michelle Lopez of Hummingbird High! Banana bread has always been my kryptonite. It always seems to come out super gummy and too moist. So, I've been a little afraid to try new banana bread recipes.
On my instagram explore page I always see this banana chocolate chip cake with nutella frosting from a bakery in New York and thought it would be the perfect way for me to dabble in bananas without being afraid that I'd mess it up! So, when I got this cookbook and saw this recipe I knew I had to try it.
You can definitely frost this cake, but I made it just as a snack cake, and the chocolate chips make it sweet enough to eat by itself. It has the texture of a yellow cake with the flavor of banana bread! Next time I make this, I'll definitely frost it (maybe even as a layer cake?)— nutella would pair so well.
As a note, I keep my ripe bananas peel-on in the freezer. To use in recipes, I defrost them in the fridge overnight (in a container in case they leak!). To use, cut or rip the stem tip off to create a hole and simply squeeze the banana guts out!
