Pistachio Chocolate Chips Banana Butter Cake开心果巧克力豆香蕉蛋糕

Ripe bananas sitting on the counter means it is time to bake. I kept it in the fridge til I've time to use it for baking. 

This is an easy and quick method recipe. Ten minutes is about all you need.You do not use a mixer, just two bowls. One for the dry ingredients and one for the wet ingredients. The two are then mixed together and you are done.😉

Tadaa... My very soft and fluffy banana cake is perfect for teatime with a cup of coffee.😘💗

Pistachio Chocolate Chips Banana Butter Cake

开心果巧克力豆香蕉蛋糕

INGREDIENTS:

2 c. all-purpose flour( 220g)
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, melted ( 125g)
1 c. granulated sugar( I used 180g)
1 large egg plus 1 egg yolk ( I used 2 eggs)
1/4 c. sour cream ( I used 1/2 cup Dairy whip cream)
1 tsp. vanilla extract
3 ripe bananas, mashed
1/2 c. semi-sweet chocolate chips
1/2 c. chopped toasted walnuts ( I used Pistachio nuts)

DIRECTIONS:

1. Preheat oven to 180℃. Line a 8" square pan with parchment paper and grease with butter.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In another large bowl, mix together melted butter, sugar, eggs , whip cream, and vanilla. Add mashed bananas and stir until combined. Gradually add dry ingredients to wet ingredients until just combined. 
4. Fold in chocolate chips and pistachio and transfer to prepared 8" square pan.
5. Bake until a toothpick comes out clean, about 50 minutes. Let cool 10 minutes in pan, then turn out onto a cooling rack to cool completely.

Recipe adapted from： delish by RIAN HANDLER

Happy Baking!