Ingredients
3large bananas,overripe
¾cupbutter,unsalted, at room temperature
¾cupsugar
½cupbrown sugar,packed
3large eggs,at room temperature
2tspvanilla extract
1½cupsGreek yogurt,at room temperature
3cupsall-purpose flour
1tspbaking powder
1tspbaking soda
½tspcinnamon,ground
½tspsalt
1½tspchocolate chips,semi-sweet
½lbchocolate chips
1cupheavy cream
Preparation
Preheat the oven to 350 degrees F.
Grease and line a 9×13-inch baking pan with parchment paper.
Peel the bananas and add them to a large bowl.
Use a fork to lightly mash the bananas.
Add the butter and sugar to the bowl, and lightly beat with a hand mixer until light and creamy.
Add the eggs and vanilla extract, and beat until combined.
Pour in the Greek yogurt and beat the mixture. It’ll start looking a little grainy but don’t worry, everything will come together.
Place a sieve on top of the bowl and add the flour, baking powder, baking soda, cinnamon, and salt.
Sieve it into the bowl, and mix the entire mixture with a spatula till just combined.
Mix in the chocolate chips.
Pour the batter into the baking pan and bake for 50 minutes or until a skewer inserted into the center comes out clean.
Let the cake cool completely.
Heat the heavy cream for 1 minute or so in the microwave until hot, but not boiling.
Pour it over the chocolate chips and let it sit for 1 minute.
Whisk the chocolate and cream together until smooth.
Pour it over the cake and spread it evenly on the cake.
Refrigerate until ready to serve.
If the cake is cold, let it sit outside for 15 minutes to let it come to room temperature before serving.
