Chocolate Chip Ring Cake {Ciambellone con Gocce di Cioccolato}
This Chocolate Chip Ring Cake is a lovely Italian ring cake made moist from the addition of a banana and some Greek yogurt. A little bit of chocolate chips are added to make the chocolate lovers happy!
Servings: 1 large ring cake
Ingredients
- 1/2 cup of Greek yogurt I used Chobani
- 1 ripe banana
- zest and juice of one lemon or small orange
- 1 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup demerra sugar or granulated sugar
- 1/2 cup canola oil I usually do 1/4 cup olive oil and 1/4 cup canola
- 1 teaspoon vanilla extract
- 3 medium eggs
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 F. Spray with baking spray a tube or Bundt pan.
- In a small bowl, mash the banana and mix in the juice of the lemon and the yogurt; set aside. In a medium sized bowl, whisk together the flour and baking powder; set aside. In a large bowl, beat sugar, oil and vanilla extract until combined. Add the eggs one at a time until the batter is light and fluffy (about 5-7 minutes).
- Add the flour to the batter alternating with the yogurt mixture and mix until combined. Be sure to scrape down the sides of the bowl and mix well. Fold in the chocolate chips. Add the batter to your prepared pan.
- Pour the batter into the cake pan and bake in the middle of the oven for 35-45 minutes or until a skewer inserted into the cake comes out clean.
- Let the cake cool for 20 minutes or so before turning out onto a cake rack.