WEB FEATURE
Banana Chocolate Chip Cake
This Fair Trade treat was
created by Ettie Shuken, a food stylist and member of the Women’s Culinary
Network.
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Sept. 2, 2009 – This Fair Trade treat was
created by Ettie Shuken, a food stylist and member of the Women’s Culinary
Network, and submitted by Tia Loftsgard, business development manager with TransFair
Canada (www.transfair.ca). It is great for sharing with family and friends, and it freezes
well.
Ingredients
Unsalted butter 1
cup
Fair Trade-certified
granulated cane sugar 1½ cups
Eggs (large) 2
Fair Trade-certified vanilla 1½ tsp
Sour cream 1
cup
Ripe Fair Trade-certified
bananas (mashed) 3
cups
Baking powder 2
tsp
Baking soda 2
tsp
All-purpose flour 3
cups
Filling ingredients (combine in a small bowl)
Fair Trade-certified brown
sugar 1/3
cup
Fair Trade Certified ground
cinnamon 1
tbsp
Walnuts (coarsely chopped) 1
cup
Fair Trade-certified
semi-sweet chocolate chips 6-8
oz
Method
Preheat oven to 350 F. Butter
and flour a nine- by 13-inch pan.
In a large bowl with an
electric mixer, cream butter and sugar until pale and light.
Add bananas, eggs and vanilla until combined. It will look a little
curdled … this is OK.
In a small bowl or cup, mix
sour cream with baking soda. There will be a reaction and it will get frothy.
Sift flour with baking powder
and salt. Add to butter mixture just until combined. Fold in sour cream mixture
by hand until mixed thoroughly.
Spread half of the cake
batter into the prepared pan. Sprinkle half of the filling over top. Then
repeat with the batter and the rest of the filling.
Bake for 45-60 minutes until
the center comes out clean when pierced with a toothpick. If it is browning too
quickly and the center is not quite done, cover loosely with foil until done.
Cool on a wire rack.
Serves 12-16.
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