Go Back
+ servings

Olanda Banana Chocolate Chip Cake

A spiced banana cake baked in an 8 inch round pan.
Course Dessert
Cuisine American
Keyword Banana Cake, Chocolate Chip, Jim Lahey, Olanda
Prep Time 20 minutes
Cook Time 26 minutes
Cooling 1 hour
Total Time 1 hour 46 minutes
Servings 8
Author Anna
Cost 5


  • 6 tablespoons unsalted butter, softened, plus more for greasing (84 grams plus more for greasing)
  • 1 cup plus about 4 teaspoons unbleached all-purpose flour (160 grams)
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup olive oil (45 grams)
  • 6 tablespoons granulated sugar (75 to 80 grams, I used 80)
  • 3 1/2 tablespoons dark brown sugar (40 grams)
  • 1 tablespoon mild molasses (20 grams)
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons espresso or strong brewed coffee, optional Or use a tiny pinch of powder mixed with water
  • ½ teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup mashed very ripe banana (200 grams)
  • ½ cup chocolate chips, this is plenty, (80 grams or so)


  • Preheat oven to 425 degrees. Grease an 8-inch round cake pan and line bottom with parchment. Grease again.
  • In a medium bowl, whisk together flour, baking powder and salt.
  • With a handheld mixer or by hand, beat softened butter, oil, half the sugar, brown sugar, molasses, allspice, cinnamon, espresso (if using) and vanilla until just combined. Add the remaining sugar. The undissolved sugar supposedly improves the texture.
  • Stir the egg into butter mixture, then stir in flour mixture until fully blended.
  • Fold in bananas and chocolate chips last.
  • Scrape batter into prepared cake pan and bake until top is golden and sides begin to pull away from pan, about 25 minutes. I baked for the full 25 minutes. Edges were on the overly browned side, but they tasted great.
  • Let cool completely then run a thin spatula around the edges to separate from the pan. Invert onto a serving plate.