I love this banana bread recipe with chocolate chips. And I´m sure you will too!
This chocolate chip banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still sitting uneaten in your fruit bowl..
Spoiler! They will eat those ripe bananas, but in a different way 🙂
Many people use lemon juice to make banana bread; instead, I like to use Greek yoghurt to make a very moist banana bread.
Should I use lemon juice or yoghurt to make banana bread?
Since these two ingredients are essential to activate the baking soda, some people rather use lemon juice, and others prefer yoghurt as ingredient for their banana bread.
How do I know when a banana is ripe?
When the bananas start to have a dull yellowish color, with brown and black shades. Then you can consider that it is a banana that is ripening.
The darker the bananas are, the better! That means they are very ripe and the riper the bananas are, the more moist and sweeter the bread will be and more banana flavour it will have!
It’s time to use those ripe bananas!
Chocolate Chip Banana Bread Recipe
1. Preheat the oven to 356°F ( 180°C ).
2. Melt 115 grams of butter in the microwave for 45 seconds. Don´t worry if some pieces are still solid when you take it out, it will finish melting when you stir it. I recommend cutting the butter into chunks (3 or 4) so it will melt faster.
3. Pour the melted butter in a bowl and then add three ripe bananas. Mix together with a fork while mashing the bananas.
4. Add two eggs, 75 grams of Greek yogurt and one teaspoon of vanilla extract into your banana mixture. Tip: If you don´t have yogurt, you can use sour cream instead. Continue stirring with a fork until everything is mixed. You can use an electric hand mixer at low speed if desired. Set aside.
Dry Ingredients
5. In a separate bowl, add your dry ingredients: 270 grams of flour, a teaspoon of baking soda (6 grams), a teaspoon of baking powder (6 grams), a pinch of salt and a teaspoon of cinnamon. Stir with a whisk until everything is well combined.
6. Add the dry ingredients to the wet ingredients and mix all together with a spatula until well combined. You will notice the batter getting brownie and more solid.
7. Prepare the 10-inch loaf pan by first spreading butter over all four sides and bottom and then adding flour to the buttered pan. This will help you unmold the bread later.
8. Pour the batter into the pan and sprinkle some chocolate chips on top of the batter just before baking.
9. Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread with chocolate chips!
This banana bread recipe is, without a doubt, the best way to use up those ripe bananas that are still unused in the fruit bowl. If you want to give your banana bread a chocolate flavour, you can sprinkle some chocolate chips on top of the batter just before baking.
Heat 115 grams of butter in the microwave for 45 seconds.
Pour the melted butter in a bowl and add in three ripe bananas. Mix all together with a fork.
Add in the eggs, Greek yogurt and vanilla. Keep stirring with a fork until everything is well combined. Set aside the bowl.
In a separate bowl, add the dry ingredients. Stir with a wire whisk until everything is well combined.
Add the dry ingredients into the wet ingredients and stir with a spatula until well blended.
Butter and flour a 10 inch loaf pan.
Pour the batter into the pan and bake for 50 minutes.
When the time is up insert a cake tester (or a knife) into the center of the banana bread to check whether it is done. If the tester comes out clean … Et voilà! You have made a delicious banana bread!
We have a new cake section on the blog! And we launch it with this lemon yogurt cake recipe.
This recipe for lemon yogurt cake has a very special place in my recipe book, as it was the first dessert I ever made in my life!
If you are getting started in baking, I recommend you to try making this super easy lemon yogurt.
In the summers of my childhood, my parents had to work most of the time and used to take my siblings and me to my grandmother’s house in the countryside, in Arcos de la Frontera. And one way to liven up the afternoons was to have sponge cake competitions among the cousins.
The only recipe I knew by then recipe was this lemon yogurt cake recipe. Making this lemon yogurt cake could not be easier. All I needed was to use a container of lemon yogurt as a measure and to remember the 1, 2, 3. One container of sunflower oil, two containers of sugar and three containers of flour. And it always came out moist an flavourful.
The utensils we used back then were a clay bowl and a fork. And the ingredients were 100% natural: free range eggs and lemons straight from the tree. It was without a doubt my favourite summer plan!
Whenever I make this cake I always go back in time and become that little girl cook who was making her first steps in the kitchen.
The competition prize consisted of eating the winning cake with my siblings and cousins. All I had to do was follow the recipe scrupulously and success was guaranteed!
I can still remember when I used to be engrossed in watching the sponge cake grow in the oven. It was magic for me. How could such a fluffy lemon sponge cake come out of a mixture of simple ingredients.
Lemon Yogurt Cake Recipe
1. Preheat the oven to 356°F ( 180°C ).
2. In a bowl, add 120 grams of lemon yogurt and use the yogurt container as a measure. In the same bowl, add 1 yogurt container of sunflower oil ( 100 ml ), 2 yogurt containers of sugar ( 180 grams ), 3 yogurt containers of flour ( 165 grams), three eggs, half a lemon peel and 16 grams of baking powder.
3. Whisk the mixture with a hand mixer until combined.
4. Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter. This will help you unmold the cake later.
5. Pour the batter into the pan and bake for 45 minutes (without opening the oven door). When the time is up insert a cake tester (or a knife) into the center of the yogurt cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
If you liked this homemade cake recipe, try making also this marble cake.
Lemon Yogurt Cake 1.2.3 Recipe
Making this lemon yogurt cake could not be easier. All you need is to use a container of lemon yogurt as a measure and to remember the 1, 2, 3.
1lemon yogurt( 120 grams – use the same container as a measure )
1containersunflower oil( 100 ml )
2containerssugar( 180 gr )
3containersflour( 165 gr )
3eggs
1lemon
16gramsbaking powder
Instructions
Precalienta el horno a 180º arriba y abajo.
In a bowl, add one lemon yogurt and keep the container to use a as a measure. In the same bowl, add 1 container of sunflower oil, 2 containers of sugar, 3 containers of flour, three eggs, half a lemon peel and 16 grams of baking powder.
Whisk the mixture with a hand mixer until combined.
Grease a 10-inch loaf pan with butter and then sprinkle flour on top of the butter.
our the batter into the pan and bake for 45 minutes. When the time is up insert a cake tester into the center of the cake to check whether it is done. If the tester comes out clean … Et voilà! And just like that you have made a delicious lemon yogurt cake!
Making desserts is an art. And an example of this is this recipe for marble cake with cocoa . It is a homemade recipe destined to conquer our senses of taste and sight.
This sponge cake is fluffy on the palate and with an attractive appearance because its colours and shapes.
As an interior architect I have always loved the combination of colours, spaces and textures in each of the projects I work on. It’s the same with desserts so not only I enjoy the process of making them, but I can also eat them afterwards 🙂
Ingredients are like the colours a painter uses to create a painting. And each recipe is a palette of colours designed to create a work of art. Depending on the ingredients, and the amount you use, the desserts will take on one appearance or another.
In this case it is the cake itself that will be the artist, it will decide what shapes will be created inside it.
One of the curiosities of this sponge cake is that you don’t know what the inside will look like until you open it. It’s a surprise! Not knowing what the final result will be like also makes the experience of preparing this dessert fun.
Marble cake is a classic sponge cake, along with the yogurt sponge cake. Both are very easy to make. The only difference is that this sponge cake is made of two kind of batters, of which one is made of cocoa.
This contrast of flavours and colours is what gives it its appearance.
If you follow the steps of the recipe, you will soon have a small work of art in your home … but it will last very little time 🙂
Recipe for Marble Cake with Cocoa
Preheat the oven to 356°F ( 180°C ).
In a bowl, mix 125 grams of butter ( slightly melted and soft) with 225 grams of sugar. You can do this either with a whisk or an electric hand mixer.
Once the butter and sugar are well integrated, add 3 egg yolks and stir with a whisk until everything is well integrated.
Add 200 ml. of milk and continue stirring with the whisk.
Now gradually add 250 grams of flour and a teaspoon of baking powder. Mix everything with a whisk until there are no lumps.
In a separate bowl, beat the remaining egg whites with the electric hand mixer until stiff.
Once the egg whites are whipped to stiff peaks, add the meringue to the mixture, in batches, and combine both mixtures with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.
Separate the cake batter into two bowls
In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
Spread butter over all four sides and bottom of the loaf pan, then add flour all over the butter pan. Tilt and shake so the flour adheres to the butter. Spread butter over all four sides and bottom of the loaf pan, then add flour all over the pan. Tilt and shake so the flour adheres to the butter. You do this to prevent the batter from sticking to the pan when unmolding.
Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
Bake for 50 minutes. I recommend you not to open the oven door during this time. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!
Marble Cake Recipe
Although you follow every step of this recipe for marble cake, you don't know what the inside will look like until you open it.
In a bowl, mix butter ( slightly melted ) with sugar.
Once the butter and sugar are well integrated, add egg yolks and stir with a whisk until everything is well integrated.
Add milk and continue stirring with the whisk.
Gradually add dry ingredients: flour and baking powder. Mix everything with a whisk until there are no lumps.
In a separate bowl, beat the remaining egg whites until stiff.
In batches, add the meringue to the mixture and combine with a spatula with slow folding movements until well integrated.
Separate the cake batter into two bowls
In one bowl put 2/3 of the mixture and in another 1/3 of the mixture, to the latter add a tablespoon of cocoa powder and stir well.
Spread butter on the base and sides of the loaf pan, then sprinkle flour all over the pan.
Pour half of white batter into the loaf pan, then add all the cocoa batter and finish by adding the rest of the white batter.
Bake for 50 minutes. When the time is up insert a cake tester (or a knife) into the center of the marble cake to check whether it is done. If the tester comes out clean … Et voilá! Your delicious and fluffy marble cake is ready!
Mmm… this lemon poppy seed cake is one of my favorites. Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.
Mom is going to cook!
My kids are happy with mommy’s new hobby of blogging.
It amuses them, but they don’t understand. Mom cooks, then mom takes pictures, hereinafter mom writes on the computer. While Blanca, the older of the two, helps me taking photos, Nacho helps me to know if the dessert is delicious enough and fits to be published on the blog.
If you know how to make this cake, you know how to make any other homemade cake.
On the blog we have published similar cakes to this one, such as the marble cake or the lemon yogurt cake; however, this lemon poppy seed cake is going to take more time to prepare. Following the steps of this lemon sponge cake recipe, you will get it right the first time. You will get a homemade and fluffy cake to sweeten your family afternoons.
Stores are playing Christmas songs, and streets are decorated with colorful lights. We are on the eve of Christmas 2020, a year that has changed us all in one way or another. Besides the personal level, I would never have imagined creating a dessert blog. And here I am!
This new hobby of blogging has become a novelty in our lives. Whenever I have time, I take the opportunity to make a dessert with the help of my children and then we all enjoy eating it together as a family.
Lemon Poppy Seed Cake Recipe
Your palate will be delighted when tasting this sponge cake made with lemon, poppy seeds and glaze.
In a bowl, mix the dry ingredients: flour, baking powder, baking soda, lemon zest and salt. Set aside.
In a separate bowl, cream the softened butter and sugar with a hand held mixer until combined.
Add in 3 eggs, 1 by 1 while beating with the hand held on medium speed until well blended.
Add in vanilla extract and lemon juice and whisk.
Now add in the dry ingredients and milk into the mixture as follows: ⅓ flour and stir until integrated; ½ milk and integrate; ⅓ flour and integrate; ½ milk and integrate; ⅓ flour until integrated.
Add in poppy seeds and stir with spatula.
Butter and flour a 10 inch loaf pan. This process will help you unmold the cake later.
Pour the batter and bake for 50 minutes (without opening the oven door). Then, insert a cake tester into the center of the cake to check whether it is done. If it comes out clean … Et voilà! When you take it out of the oven, let it cool on a wire rack; thus, it will be fluffier.
So far you will have a super fluffy and tasty cake, but if you want to take this cake to another level, there are two more steps:
Lemon Syrup
Make the lemon syrup by mixing the lemon juice and the powdered sugar. Then, brush the sponge cake with the syrup.
Lemon Glaze
Once the cake has cooled, in a bowl, mix the icing sugar, lemon juice and milk. When the mixture thickens, pour it all over the cake.
