Chocolate Chip Banana Cake
If you’re anything like me, you probably have a few ripe bananas sitting on your counter, wondering what to do with them. Well, let me tell you—this Chocolate Chip Banana Cake is the answer! Moist, fluffy, and just sweet enough, this cake is packed with rich banana flavor and loaded with gooey chocolate chips in every bite. It’s the perfect balance of indulgence and comfort, making it an ideal dessert for any occasion (or, let’s be real, a perfect snack for any time of day). Trust me, once you bake this, you’ll want it to become your go-to banana dessert!
Why You’ll Love This Banana Cake
Moist and Tender: The ripe bananas keep this cake super moist, with a soft crumb that practically melts in your mouth.
Easy to Make: No complicated steps or special ingredients. It’s simple, and the results are amazing!
Chocolatey Goodness: The chocolate chips in every bite add a burst of sweetness and richness that you just can’t resist.
Perfect for Leftover Bananas: Say goodbye to throwing away those overripe bananas—this is a delicious way to use them up!
Crowd-Pleasing: Whether it’s for a birthday, a family dinner, or just because, this cake is always a hit!
Ingredients in Chocolate Chip Banana Cake
Here’s everything you need to bring this beauty together:
Ripe Bananas: The riper, the better! They add natural sweetness and moisture to the cake.
All-Purpose Flour: The base for this cake that gives it structure.
Baking Powder: Helps the cake rise and become nice and fluffy.
Butter: Adds richness and flavor, making the cake tender and moist.
Eggs: To bind everything together and add some structure to the cake.
Granulated Sugar: A touch of sweetness to balance out the bananas and chocolate.
Brown Sugar: This gives a deeper, molasses-like flavor that pairs perfectly with the bananas.
Vanilla Extract: For a warm, comforting flavor boost.
Chocolate Chips: The star of the show—melty, gooey, and irresistible.
Salt: To enhance the flavors and balance the sweetness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this delicious cake:
Preheat Your Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake slides right out after baking.
Mix Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add in the melted butter, eggs, granulated sugar, brown sugar, and vanilla extract. Stir well to combine until everything is evenly mixed.
Add Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix!
Fold in Chocolate Chips: Gently fold in the chocolate chips—this is where the magic happens. Each bite will have chocolatey goodness!
Bake the Cake: Pour the batter into the prepared pan, spreading it out evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy!
Tips
- If you want an extra banana kick, try adding a few slices of banana on top of the batter before baking.
- Want a more decadent treat? Add a swirl of cream cheese frosting on top or serve it with a scoop of vanilla ice cream.
- For a slight twist, try swapping out some of the chocolate chips for chopped nuts or dried fruit.
Serving Ideas
This cake is perfect for:
- A cozy dessert after dinner or a weekend treat.
- A birthday or celebration cake with a fun twist.
- A snack to enjoy with a hot cup of coffee or tea.
- A sweet addition to your holiday dessert table.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- You can also refrigerate the cake for up to a week or freeze it for up to 2 months. Just make sure to wrap it tightly!
FAQ’s
1. Can I use frozen bananas?
Yes, just thaw and mash them before adding them to the batter.
2. Can I use a different type of chocolate?
Absolutely! You can use dark chocolate, white chocolate, or even peanut butter chips if you want a new twist.
3. Can I make this cake gluten-free?
Yes, you can substitute a gluten-free flour blend for the all-purpose flour.
4. Can I add more bananas?
You can, but be careful not to add too many, or the batter might get too wet. Stick to 2–3 ripe bananas for the perfect balance.
5. Can I make this cake in a different pan size?
Sure! If you’re using a different size pan, keep an eye on the bake time. A smaller pan might need more time, while a larger pan will bake quicker.
6. How do I know when the cake is done?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
7. Can I make this cake ahead of time?
Yes! It actually tastes even better the next day after the flavors have had a chance to meld together.
8. Is this cake freezer-friendly?
Definitely! Just wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.
9. Can I add frosting to this cake?
Sure! A simple cream cheese frosting or chocolate ganache would complement the cake beautifully.
10. How can I make this cake even more decadent?
Serve it with whipped cream or a scoop of ice cream on top for an extra indulgent treat!
Conclusion
This Chocolate Chip Banana Cake is about to become your new favorite dessert. It’s quick, easy, and oh-so-delicious. Plus, it’s the perfect way to use up those ripe bananas sitting on your counter. So, what are you waiting for? Get baking and treat yourself to this irresistible cake—you won’t regret it!
PrintChocolate Chip Banana Cake
This Chocolate Chip Banana Cake is a moist and flavorful dessert that combines the sweetness of ripe bananas with the richness of chocolate chips. It’s perfect for any occasion, offering a delightful way to use overripe bananas. The cake is tender, with chocolate chips adding bursts of decadence in every bite.
- Prep Time: 15min
- Cook Time: 35min
- Total Time: 50min
- Yield: 9servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
– 1½ cups (195g) all-purpose flour
– 1 teaspoon baking soda
– ¼ teaspoon salt
– 3 ripe bananas, mashed (about 1½ cups)
– ½ cup (100g) granulated sugar
– ½ cup (100g) packed light brown sugar
– ½ cup (113g) unsalted butter, melted and cooled
– ¼ cup (60ml) whole milk or buttermilk
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
– ¾ cup (130g) semi-sweet chocolate chips
Instructions
1. **Prepare the Oven and Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper.
2. **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. **Combine Wet Ingredients:** In a large bowl, mash the ripe bananas until smooth. Add granulated sugar, brown sugar, melted butter, milk, eggs, and vanilla extract. Mix until well combined.
4. **Combine Wet and Dry Mixtures:** Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to prevent a dense cake.
5. **Add Chocolate Chips:** Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
6. **Bake the Cake:** Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool and Serve:** Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve.
Notes
For added indulgence, consider topping the cooled cake with a light dusting of powdered sugar or a simple chocolate glaze. To enhance the flavor, you can add a teaspoon of ground cinnamon or a handful of chopped nuts to the batter. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1piece
- Calories: 320kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
