Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, naked moist lemon-banana cake with chocolate chips. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Naked Moist Lemon-banana cake with chocolate chips is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Naked Moist Lemon-banana cake with chocolate chips is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have naked moist lemon-banana cake with chocolate chips using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Naked Moist Lemon-banana cake with chocolate chips:

1. Prepare eggs
2. Get sugar
3. Get melted butter
4. Get bananas
5. Get plain flour
6. Make ready baking powder
7. Prepare baking soda
8. Make ready salt
9. Take lemon juice
10. Make ready lemon rind
11. Take chocolate chips

Steps to make Naked Moist Lemon-banana cake with chocolate chips:

1. In a mixing bowl, Beat the eggs until they form bubbles
2. Add in the sugar and mix till the sugar is incoporated properly
3. Add in 1/2 cup of melted butter, you can melt it in the microwave for 10 - 15 seconds, and mix well. put aside
4. In another mixing bowl, mash 3 bananas, using a fork into a smooth puree
5. Add in the egg, magarine and sugar mixture and mix very well until the banana combines properly
6. Sift the flour together with the salt, baking powder and baking soda and add gradually into the banana and egg mixture to form a smooth batter.
7. Add in the lemon juice and lemon rinds and mix
8. Pour in your choco chips and slightly mix
9. Grease and dust your baking tin
10. Pour your batter into the baking tin and tap to remove air bubbles. Bake in your preheated oven at 180 degrees Celcius for 45 minutes
11. Let the cake rest for 15 - 20 minutes as it cools. gently remove from the tin
12. Serve

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