Chocolate Chip Banana Cake – but where have all the chocolate chips gone?

11 Jan

For a few months now, I have been unable to get Cadbury dark chocolate chips at my local supermarket. I am beginning to suspect they have gone out of production. Oh, sure, there are inferior home-brand imitations, but some of those taste like wood shavings. In place of chocolate chips, Cadbury now sells these:

which are lovely and chocolatey, but sometimes in a biscuit or muffin they create too much runny gooeyness in proportion to the cake mixture.

Oh, what am I saying? There’s no such thing as too much chocolate!

On that note, at the weekend I made my recipe for Chocolate Chip Banana Cake, which I hadn’t made for a while and got eaten so quickly I didn’t even have time to take a photo!

This is very easy and moist. I don’t ice my cake, because I think the chocolate makes it sweet enough, but I will include the icing with the recipe here.

Chocolate Chip Banana Cake

50g very soft butter

1 cup white (granulated) sugar

3 ripe bananas, mashed

1 egg

1-1/2 cups self-raising white flour

1 tablespoon milk

1/4 teaspoon cinnamon

2/3 cup dark chocolate chips

Mix butter, sugar and egg together in a bowl. Stir in mashed bananas. Add sifted flour and cinnamon, then milk. Stir through chocolate chips. Pour into a 20cm square cake tin.

Bake in oven preheated to 180degC for 40-45 minutes. Cool in pan for 10 minutes before removing to cool completely.

Icing:

60g cream cheese

30g soft butter

1-1/2 cups icing (confectioners or powdered) sugar

Beat cheese and butter together in a small bowl until light and fluffy. Gradually beat in sifted icing sugar. Spread over cold cake.

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Jennifer Keishin Armstrong

Writing for the Pop Culture Literate.

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