- 3 giant 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) bitter cream
- 3 cups (400 grams) all-purpose flour
- ½ teaspoon floor cinnamon
- 1 teaspoon baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons kosher salt
- 2 cups (12 ounces or 340 grams) semi- or bittersweet chocolate chips
- ½ cup (100 grams) granulated sugar
- 1 teaspoon floor cinnamon
Cake
Filling and topping
Make the batter: In a big bowl, beat egg whites till they maintain agency peaks and put aside. [If you only have one mixer bowl, you can transfer the egg whites to another and use the mixer bowl to make the rest of the cake batter.]
In an empty mixing bowl, beat butter and 1½ cups of the granulated sugar till mild and fluffy. Beat in egg yolks and vanilla. In a separate bowl, whisk flour, baking soda, baking powder, ½ teaspoon of the cinnamon, and salt collectively. Add banana to butter combination and beat till mixed. Add half the flour combination, the bitter cream, then the remaining flour combination, beating every till mixed. Fold within the egg whites.
Assemble the cake: Mix remaining ½ cup of the granulated sugar and 1 teaspoon cinnamon in a small bowl. Unfold half of batter evenly within the ready pan. Sprinkle with half of the cinnamon-sugar combination and 1 cup of the chocolate chips. Dollop remaining cake batter over filling in spoonfuls. Use a rubber or offset spatula to softly unfold it over the filling and easy the highest. Sprinkle batter with remaining cinnamon-sugar and remaining chocolate chips.
Bake the cake: For 35 to 40 minutes, till a tester inserted into the middle of the cake comes out clear. Let cool within the pan. [Note: This takes less time in my oven than the classic version does, which is usually 40 to 50 minutes.]
To serve: Switch cake to a reducing board and reduce into squares.
Do forward: My desire is to maintain this cake at room temperature and never cowl it. I’ll, nonetheless, press a chunk of foil or plastic towards the reduce facet. I don’t wish to cowl the pan or put the cake in an hermetic container as a result of it softens the flaky cinnamon-sugar topping, which feels tragic.
