Banana Chocolate Chip Cake

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.

Banana Chocolate Chip Cake Advertisement

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.