Yield: 8 to 10 servings
Total time: 35 minutes
3/4 stick/6 tablespoons (84 grams) unsalted butter, at room temperature, more for greasing pan
1 cup plus 1 tablespoon (135 grams) all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 cup (60 milliliters) extra-virgin olive oil
1/3 cup (80 grams) granulated sugar
1/4 cup (40 grams) dark brown sugar
1 tablespoon molasses
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 1/2 teaspoons espresso or strong coffee, cooled (optional)
1/2 teaspoon vanilla extract
1 cup smashed ripe bananas (about 2 medium bananas)
Generous 1/2 cup (120 grams) bittersweet or semisweet chocolate chips
Heat oven to 425 degrees. Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together flour, baking powder and fine sea salt.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter, oil, sugar, brown sugar, molasses, allspice, cinnamon, espresso and vanilla until just combined.
The secret to this cake’s texture is to stop mixing before the sugar is dissolved.
Use a spatula to mix egg into butter mixture, then stir in flour mixture just to combine.
Fold in bananas and chocolate chips.
Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes.
Let cool for at least 20 minutes (or longer, until completely cooled), then run a thin spatula around the edges to separate from the pan.
Invert onto a serving plate.
Cake will keep for 1 day, covered.
Recipe from The Sullivan Street Bakery Cookbook by Jim Lahey and Maya Joseph.