This recipe was given to me by my friend Andrea Elkrief, who previously received it from Mrs. Roberta Esposito back in 1975. The recipe is still very popular, the best I ever tried so far. It’s very rich, so eat in moderation.
- melted butter - 1 stick
- sugar - 1 1/4 cup granulated sugar or light brown sugar
- eggs - 2
- vanilla - 1 tsp.
- unbleached flour - 1 1/2 cup
- baking soda - 1 tsp.
- very ripe bananas - 1 cup
- sour cream or plain whole milk yogurt - 1/4 cup
- chunked semi-sweet chocolate or chocolate chips - 1 square or 1/2 cup (chips)
- (opt. chopped macadamia or walnuts or almonds) - 1/4 cup
- for decorating the top
- oats and/or walnuts -
To the original recipe I added a personal variation: real chocolate in chunks instead of chocolate chips, and yogurt instead of sour cream, but the result in both cases will be still a delicious and moist banana cake. Just use what it's more convenient for you. And I reduced a bit the sugar ( I always do) .
Cream together the melted butter and sugar
Add the 2 eggs and the extract.
Mix in the flour and the baking soda. Add the mashed bananas.
Add yogurt (or sour cream) and chocolate chunks or chopped walnuts.
Pour into greased loaf pan. Spread some oats (this pic shows oats and sesame seeds) and/or walnuts on top for decoration.
Bake at 350 F for one hour. ENJOY!!