If you’re anything like me, you’ll know that the best desserts are the ones that are comforting, delicious, and have a little bit of a twist. Enter Chocolate Chip Banana Cake. Picture a moist, fluffy cake packed with sweet banana goodness and speckled with melty chocolate chips. Oh, and did I mention that it’s the kind of dessert that fills your kitchen with a warm, irresistible aroma? Trust me, this cake is pure bliss in every bite.
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Why You’ll Love Chocolate Chip Banana Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a birthday celebration, a casual family dinner, or just treating yourself to something sweet, this cake is perfect for any occasion. Here’s why it’s a favorite:
Versatile: This cake is perfect for any moment. Whether you’re serving it as a special dessert after dinner or enjoying a slice with your afternoon coffee, it’s always a win.
Budget-Friendly: Using simple ingredients like ripe bananas, flour, sugar, and chocolate chips, this cake is a treat that won’t break the bank. It’s a great way to use up those overripe bananas you’ve got lying around!
Quick and Easy: Even beginners can master this one! The steps are straightforward, and the result is always a crowd-pleaser. Plus, it’s perfect for last-minute baking when you’re craving something sweet.
Customizable: Want to add a little extra flavor? You can easily mix in some nuts like walnuts or pecans, or swap the chocolate chips for white chocolate or peanut butter chips. Get creative!
Crowd-Pleasing: Chocolate and banana are a classic combo, and this cake will satisfy anyone with a sweet tooth. The moist texture combined with the chocolatey goodness is irresistible.
Ingredients
This cake may be simple, but it’s packed with all the right flavors to make it a standout. Here’s what you’ll need:
Ripe Bananas: These bring all the natural sweetness and moisture to the cake. The riper, the better!
Flour: All-purpose flour provides the structure for the cake.
Sugar: Granulated sugar adds just the right amount of sweetness to balance the banana flavor.
Baking Soda: Helps the cake rise and gives it a light, fluffy texture.
Salt: Just a pinch to enhance all the flavors.
Eggs: Adds moisture and helps bind everything together.
Vanilla Extract: A little vanilla brings out the sweetness of the bananas and the chocolate.
Butter: Unsalted butter makes the cake rich and moist.
Chocolate Chips: The star of the show! These melt into the cake and create pockets of gooey, chocolatey goodness.
(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 irresistible cake:
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and comes out just right.
Mash the Bananas: In a bowl, mash your ripe bananas with a fork or potato masher. The riper the bananas, the easier this will be. Set aside.
Mix Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Chocolate Chips: Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
Prepare the Pan: Grease and flour your cake pan, or line it with parchment paper for easy removal. Pour the batter into the prepared pan, smoothing it out evenly.
Bake: Bake the cake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice it up and enjoy!
How to Serve Chocolate Chip Banana Cake
This cake is delicious on its own, but if you want to take it up a notch, here are a few serving suggestions:
Whipped Cream: Top with a dollop of freshly whipped cream for an extra indulgent treat.
Ice Cream: A scoop of vanilla ice cream makes the perfect pairing, adding creaminess to every bite.
Fresh Fruit: Serve with a side of fresh berries or sliced bananas to balance out the sweetness of the cake.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Banana Ripeness: The riper the bananas, the sweeter and more flavorful your cake will be. If your bananas are super ripe, that’s even better!
Storing Leftovers: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.
Gluten-Free Option: If you need a gluten-free version, swap the flour for a gluten-free flour blend. Make sure to use one that’s designed for baking!
Make it a Layer Cake: Want to make this cake a bit fancier? Divide the batter into two cake pans and create a layer cake. Frost with cream cheese frosting for a truly decadent dessert.
FAQ Section
Q1: Can I use frozen bananas for this recipe?
A1: Yes! Just thaw them and drain any excess liquid before mashing.
Q2: Can I make this cake ahead of time?
A2: Absolutely! Bake the cake ahead of time, let it cool, and store it in an airtight container until you’re ready to serve.
Q3: How do I store leftovers?
A3: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 2 months.
Q4: Can I use mini chocolate chips instead?
A4: Yes, mini chocolate chips work great and give you more chocolatey goodness in every bite!
Q5: Can I double the recipe?
A5: Absolutely! Just adjust the baking time and use a larger pan.
Q6: How can I make this cake more banana-flavored?
A6: Add an extra ripe banana or a teaspoon of banana extract for a more intense banana flavor.
Q7: Can I use almond flour instead of regular flour?
A7: Almond flour is a bit different in texture, so the result might be a bit denser. You can try using a 1:1 almond flour substitute, but keep in mind it may alter the texture slightly.
Q8: Can I add nuts to the cake?
A8: Definitely! Walnuts or pecans would be a delicious addition, and they pair perfectly with the banana and chocolate flavors.
Q9: Can I make this cake without butter?
A9: Yes, you can substitute the butter with vegetable oil or a dairy-free butter substitute for a similar texture and flavor.
Q10: Can I frost this cake?
A10: Yes! A simple cream cheese frosting or even a chocolate ganache would be the perfect finish to this cake.
Conclusion
This Chocolate Chip Banana Cake is the perfect balance of rich, moist banana flavor and melty chocolate chips in every bite. Whether you’re baking for a special occasion or just craving a sweet treat, this cake is sure to satisfy. So, what are you waiting for? Grab those ripe bananas, get baking, and treat yourself to this delicious slice of heaven!
Print
Chocolate Chip Banana Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Chip Banana Cake is soft, moist, and packed with ripe banana flavor. Rich chocolate chips are folded into a tender banana cake base, then topped with a luscious chocolate cream cheese frosting. It’s the perfect easy dessert for any occasion—from weeknight treats to holiday celebrations!
Ingredients
Chocolate Chip Banana Cake:
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3 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1 cup unsalted butter, room temperature
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1 1/2 cups granulated sugar
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1/2 cup light brown sugar, packed
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1/4 cup vegetable oil
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1 cup sour cream, room temperature
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1 tablespoon pure vanilla extract
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4 large eggs, room temperature
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3 overripe large bananas, mashed (about 1 1/2 cups)
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2 cups chocolate chips
Chocolate Cream Cheese Frosting:
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1/2 cup unsalted butter, room temperature
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1 (8 oz) package cream cheese, softened
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3 cups powdered sugar
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1/2 cup unsweetened cocoa powder
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1 teaspoon pure vanilla extract
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1/4 teaspoon salt
Optional Toppings:
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Mini chocolate chips
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Sliced bananas
Instructions
For the Cake:
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Preheat oven to 350°F (177°C). Grease a 9×13-inch cake pan.
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In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
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In a stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy (4–5 minutes).
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Add oil, sour cream, and vanilla. Mix until well combined.
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On medium-low speed, add eggs one at a time, scraping down the bowl as needed.
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Gradually add the dry ingredients until just combined. Mix in mashed bananas. Do not overmix.
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Fold in chocolate chips and pour batter into prepared pan, smoothing the top.
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Bake for 45–50 minutes, or until a toothpick comes out clean. Cool completely before frosting.
For the Frosting:
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Beat butter and cream cheese until pale and fluffy (5–6 minutes).
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Add powdered sugar one cup at a time, beating on low until incorporated.
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Mix in cocoa powder, vanilla, and salt. Beat until smooth.
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Increase speed and whip for 5–7 minutes until light and fluffy.
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Spread over cooled cake and top with mini chocolate chips and banana slices, if desired.
Notes
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Cake stays moist for days—store tightly covered.
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Add chopped walnuts or pecans for a little crunch.
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You can make the cake ahead and frost the next day!
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38g
- Sodium: 270mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg