One good thing about volunteering at HPC Thrift Shop is my not wanting to disappoint the volunteers by not bringing in a treat for them. It gives me a reason to make something to tgen share with you. Several have told me over the years that it's okay if I don't bring something in. And I know it is, but I also know they do enjoy it and it makes me feel good to let them know their efforts are appreciated. Last week Tanya told me how much my treats were appreciated. She said a volunteer had told her that even when they didn't really feel like coming in, they did to get to enjoy whatever they knew I would be bringing in. WOW.
Well, last Tuesday I took in this Banana Chocolate Chip Cake and again had many tell me how good it was. It is another recipe from Anne Byrn's The Cake mix Doctor Returns with over 160 All New Recipes. She said she created this recipe because a reader Susan Powell of Buford, Georgia wrote her asking for a particular recipe that was like one her mother had torn out of the newspaper years before and Susan had not been able to duplicate it. It was made in a Bundt pan. Anne made her cake in a 9 x 13 - inch pan but said you could make it in a Bundt pan but cook it for 50 - 55 minutes.
Click here if you would like a printable copy of just the recipe.
BANANA CHOCOLATE CHIP CAKE
1 cup mashed bananas (from 2 to 3 very ripe bananas)
1 package plain yellow or vanilla cake mix (with no pudding added)
1/4 cup sugar
3/4 cup oil
1/2 cup sour cream (I do use light sour cream)
4 large eggs
2 teaspoons vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
3/4 cup finely chopped pecans
2 teaspoons powdered sugar, for dusting
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray and then dust it with flour.
Place the mashed bananas, cake mix, sugar, oil, sour cream, eggs, and vanilla in a large mixing bowl and
beat with mixer on low speed for 30 seconds to incorporate the ingredients. Scrape the sides of the bowl and then increase speed to medium and
beat for 1-1/2 minutes. Scrape the sides of the bowl again and
then fold in the chocolate chips.
Pour the batter into pan, smoothing out evenly.
Scatter the pecans evenly over the top and
bake for 43 to 48 minutes until cake is golden brown and the top springs back when lightly pressed with a finger.
Remove the cake and place on wire rack. Immediately sift the powdered sugar over the top so that it melts and forms a glaze.
Let the cake cool for 20 minutes before serving. If not serving right away, store the cake covered at room temperature for up to three days or for up to one week in the refrigerator.
Cut in squares to serve.
Well, last Tuesday I took in this Banana Chocolate Chip Cake and again had many tell me how good it was. It is another recipe from Anne Byrn's The Cake mix Doctor Returns with over 160 All New Recipes. She said she created this recipe because a reader Susan Powell of Buford, Georgia wrote her asking for a particular recipe that was like one her mother had torn out of the newspaper years before and Susan had not been able to duplicate it. It was made in a Bundt pan. Anne made her cake in a 9 x 13 - inch pan but said you could make it in a Bundt pan but cook it for 50 - 55 minutes.
Click here if you would like a printable copy of just the recipe.
BANANA CHOCOLATE CHIP CAKE
1 cup mashed bananas (from 2 to 3 very ripe bananas)
1 package plain yellow or vanilla cake mix (with no pudding added)
1/4 cup sugar
3/4 cup oil
1/2 cup sour cream (I do use light sour cream)
4 large eggs
2 teaspoons vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
3/4 cup finely chopped pecans
2 teaspoons powdered sugar, for dusting
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray and then dust it with flour.
Let the cake cool for 20 minutes before serving. If not serving right away, store the cake covered at room temperature for up to three days or for up to one week in the refrigerator.
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