Rene’s Banana-Chocolate Chip Cake

One of my first, and best, jobs was at Daiter’s Creamery & Deli in Kensington Market in Toronto. Daiter’s was a family-owned Jewish dairy that made the top quality cottage cheese, sour cream, farmer’s cheese, cream cheese, & yogurt. The deli was a busy, raucous place that sold dozens of types of cheese, cured meats, lox, herring salads, bagels, fresh-baked breads, new pickles, matzo crackers, gefilte fish; an unending feast for all the senses, especially for a budding foodie like me. The place was staffed mostly by high-school and college students and overseen by the family matriarch, Rene Daiter, who, when she wasn’t managing the store, spent endless hours cooking for her family…and for us kids.Every Saturday as lunch breaks were about to begin, she’d pull out something new to feed us – triple-chocolate cake, fresh fruit pies, home made corned beef, cookies, salads, stews, pizza, blintzes, even gefilte fish and matzo ball soup.

The one that stands out the most in my mind is Rene’s Banana-Chocolate Chip Cake. Rich & moist, with the perfect combination of chocolate, banana, and spices, it’s always a pleaser.

RENE’S BANANA – CHOCOLATE CHIP CAKE

1 cup unsalted butter

2 cups granulated sugar

2 eggs

4 ripe bananas, mashed (about 1½ cups)

1 cup sour cream

2 tsp baking soda

3 cups all-purpose flour

¼ tsp salt

2 tsp baking powder

2 tsp vanilla extract

12 oz semi-sweet chocolate chips

½ cup dark brown sugar

1½ tsp ground cinnamon

1 tsp ground ginger

Preheat oven to 350°F.

Grease a 9”x13” baking pan with butter or shortening.

Melt the butter and transfer to a large mixing bowl. Add the granulated sugar, eggs, bananas and vanilla, and mix until well-blended.

In a 4-cup measuring cup or similar container, combine sour cream and baking soda (the volume will expand).

In a medium-sized mixing bowl, combine flour, baking powder and salt.

Add flour mixture alternately with sour cream mixture in 3 or 4 steps. Blend each addition well.

In a small bowl, stir chocolate chips, brown sugar, cinnamon and ginger. Stir half of this mixture into the batter.

Pour the batter into the greased pan. Sprinkle the top of the batter with the remaining chocolate chip mixture.

Bake 50 – 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool on a rack at least 30 minutes.