Chocolate Chip and Banana Cake – Cuisine Frappe

Heat the oven: At 350°F (175°C). Coat a 9×13 inch baking dish with nonstick spray and line the bottom with parchment paper, or if you have a larger sheet of parchment paper you can use it to line the bottom and sides, no spray needed.

Prepare the dough: In a large bowl, beat the egg whites until stiff peaks form and set 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 the butter and 1½ cups granulated sugar until light and fluffy. Add the egg yolks and vanilla. In another bowl, whisk together flour, baking soda, baking powder, ½ teaspoon cinnamon, and salt. Add the banana to the butter mixture and beat until well combined. Add half of the flour mixture, sour cream, then remaining flour mixture, beating each until well combined. Add the egg whites.

Assemble the cake: Combine remaining ½ cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Divide half of the batter evenly into the prepared pan. Sprinkle with half the cinnamon-sugar mixture and 1 cup chocolate chips. Pour the remaining cake batter over the filling, by spoonfuls. Use a rubber or offset spatula to gently spread it over the filling and smooth the top. Sprinkle dough with remaining cinnamon sugar and remaining chocolate chips.

Bake the cake: For 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Leave to cool in the pan. [Note: This takes less time in my oven than the classic version does, which is usually 40 to 50 minutes.]

To serve: Transfer the cake to a cutting board and cut into squares.

Do it in advance: My preference is to store this cake at room temperature and not cover it. I will, however, press a piece of foil or plastic against the cut side. I don’t like to cover the pan or put the cake in an airtight container because it softens the cinnamon-sugar puff topping, which seems tragic.