cake with banana and chocolate chips

      Somehow, despite how impossible it feels (to me, someone who hasn’t aged or matured a bit), it has been nearly twenty years since I first shared my family’s favorite coffee cake with you. It’s tall and soft, with a crisp, flaky layer of cinnamon sugar on top, dotted with chocolate chips, and is simply delightful when cut into cubes due to their slight wobbliness. When one falls, it releases a little puff of cinnamon sugar, reminiscent of a puppy returning from today’s snowstorm. It’s perfection as it is, requiring no alterations or updates.

      Yet, we are here today because I eventually gave in. Over the years, I’ve had persistent thoughts about whether it could also serve as a fantastic base for pumpkin cake or apple spice cake. I’ve speculated if it could work as a sheet cake even without the cinnamon or chocolate chips (and it does!). But mostly, I’ve restrained myself/controlled my urges/attempted to maintain a good thing as it is. “Less is more!” or some other lesson I’ve yet to fully grasp. Then one day, when I was low on sour cream, I substituted mashed bananas, and my family and friends raved about it. I had to make it again; it vanished quickly. It’s now the most requested dessert in my family, and I’ve lost sight of what I was resisting.

      You, we, need this: everything we cherish in the classic version but enhanced to be even more aromatic, comforting, and insightful because it recognizes those ripe bananas on your counter that might go to waste and wants to assist.

      **Banana Chocolate Chip Cake**

      **Cake**

      3 large eggs, separated

      ½ cup (4 ounces or 115 grams) unsalted butter, at room temperature

      1½ cups (300 grams) granulated sugar

      1½ teaspoons vanilla extract

      1½ cups (375 grams) mashed bananas

      ⅔ cup (160 grams) sour cream

      3 cups (400 grams) all-purpose flour

      ½ teaspoon ground cinnamon

      1 teaspoon baking powder

      1½ teaspoons baking soda

      1½ teaspoons kosher salt

      **Filling and topping**

      2 cups (12 ounces or 340 grams) semi-sweet or bittersweet chocolate chips

      ½ cup (100 grams) granulated sugar

      1 teaspoon ground cinnamon

      **Preheat oven:** To 350°F (175°C). Coat a 9×13-inch baking pan with nonstick spray and line the bottom with parchment paper, or if you have a larger sheet of parchment, you can use it to line the bottom and sides without needing to spray.

      **Prepare the batter:** In a large bowl, beat egg whites until they form stiff peaks and set aside. [If you only have one mixing bowl, you can transfer the egg whites to another bowl and use the original bowl for the rest of the cake batter.]

      In another bowl, beat butter and 1½ cups of the granulated sugar until light and fluffy. Beat in the egg yolks and vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, ½ teaspoon of the cinnamon, and salt. Add the mashed bananas to the butter mixture and beat until well combined. Incorporate half of the flour mixture followed by the sour cream, and then the remaining flour mixture, beating until combined. Gently fold in the egg whites.

      **Assemble the cake:** In a small bowl, mix the remaining ½ cup of granulated sugar and 1 teaspoon of cinnamon. Spread half of the batter evenly in the prepared pan, sprinkle with half of the cinnamon-sugar mixture and 1 cup of chocolate chips. Drop spoonfuls of the remaining batter over the filling. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle the remaining cinnamon-sugar and chocolate chips on top.

      **Bake the cake:** Bake for 35 to 40 minutes, or until a tester inserted into the center comes out clean. Allow to cool in the pan. [Note: This typically takes less time in my oven than the classic version, which usually bakes for 40 to 50 minutes.]

      **To serve:** Transfer the cake to a cutting board and cut it into squares.

      **Make-ahead:** I prefer to store this cake at room temperature and not cover it. However, I will press a piece of foil or plastic wrap against the cut side. I avoid covering the pan or placing the cake in an airtight container, as it softens the flaky cinnamon-sugar topping, which I find unfortunate.