Chocolate Chip Banana Cake Recipe
If you’ve ever longed for a treat that’s both comfortingly nostalgic and excitingly decadent, this Chocolate Chip Banana Cake is about to become your new household favorite. Imagine tender, fluffy banana cake generously peppered with pools of melty chocolate, every bite waking up your taste buds with pure joy. Whether you have a few overripe bananas hanging around or you’re simply a lover of all things chocolate chip, this cake delivers sheer happiness in dessert form. Let’s turn your kitchen into the happiest spot on the block—one slice at a time!
Ingredients You’ll Need
The beauty of Chocolate Chip Banana Cake lies in its blend of pantry basics and a few essential extras. Each ingredient doesn’t just play a supporting role: it brings something special to the texture, flavor, or crumb of the cake. Here’s why you shouldn’t leave out a single one!
- Bananas: Use super ripe bananas for the deepest flavor and naturally tender crumb.
- All-purpose flour: Gives the cake structure without making it heavy.
- Baking soda & baking powder: These leaveners work together to make your cake beautifully moist and fluffy.
- Salt: Sharpens the sweet banana and chocolate flavors, so don’t skip it!
- Ground cinnamon: Adds a cozy warmth that compliments banana perfectly.
- Unsalted butter: Softened butter lends richness and helps with that melt-in-your-mouth texture.
- Granulated sugar: Provides sweetness and helps the cake bake up golden.
- Brown sugar: Deepens the flavor with a touch of molasses goodness.
- Eggs: Bind everything together for the perfect slice.
- Vanilla extract: Rounds out the flavors and adds an irresistible bakery aroma.
- Sour cream: This secret ingredient guarantees incredible moisture and tenderness.
- Semi-sweet chocolate chips: Chocolate chips add pockets of gooey, molten chocolate in every bite—plus, a few extra on top make the cake look as good as it tastes!
How to Make Chocolate Chip Banana Cake
Step 1: Prepare Your Baking Dish and Oven
First things first—get your oven preheated to 350°F and grease a 9×13-inch baking dish. This bit of prep ensures your Chocolate Chip Banana Cake bakes evenly and comes out easily, so you won’t lose any precious crumbs. A generous swipe of butter or a quick spray of nonstick cooking spray works wonders.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Whisking is key here: it distributes the leaveners and spices so you get an even rise and just a hint of spice in every bite.
Step 3: Cream the Butter and Sugars
Using a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This step is more than just mixing—it whips air into your base, creating a tender cake with just the right amount of sweetness and depth.
Step 4: Add Eggs, Bananas, and Flavorings
Crack in the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract, mashed ripe bananas, and sour cream. You’re looking for a creamy, luscious batter—don’t worry if it’s a little lumpy from the bananas, that’s a good sign!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, stirring just until everything is combined. Be careful not to overmix—this keeps your Chocolate Chip Banana Cake light and tender.
Step 6: Fold in Chocolate Chips
Using a spatula, gently fold in the semi-sweet chocolate chips. This is the moment where the magic really happens: chocolate and banana unite for a decadent cake experience. For a picture-perfect finish, save a handful of chips for sprinkling over the top before baking.
Step 7: Bake the Cake
Pour your fragrant batter into the prepared pan, smoothing the surface. Sprinkle those reserved chocolate chips right on top! Slide the dish into your hot oven and bake for 35–40 minutes, or until a toothpick comes out clean (a little melted chocolate on it is just fine!). Resist the urge to slice immediately—letting it cool ensures gorgeous, even pieces.
How to Serve Chocolate Chip Banana Cake
Garnishes
Elevate every slice of Chocolate Chip Banana Cake with a few thoughtful garnishes. Try a dusting of powdered sugar, a dollop of whipped cream, or some thin banana slices fanned over the top. For an extra-special touch, add a drizzle of warm chocolate sauce right before serving.
Side Dishes
This cake happily steals the spotlight, but it’s also fantastic with a scoop of vanilla ice cream, a fresh fruit salad, or a cup of strong coffee or milk. The contrast of creamy ice cream with warm cake is especially dreamy if you serve it slightly reheated.
Creative Ways to Present
While a classic 9×13 sheet cake is always a hit, don’t be afraid to get creative! Bake the batter in muffin tins for portable Chocolate Chip Banana Cake cupcakes, or use a bundt pan for a stunning centerpiece. Serve slices on a rustic cutting board or pretty cake stands for a homemade bakery vibe.
Make Ahead and Storage
Storing Leftovers
Chocolate Chip Banana Cake stays incredibly moist for days! Store any leftovers covered at room temperature for up to 3 days, or in the fridge for up to a week. Pop a slice in the microwave for a few seconds to restore its just-baked warmth.
Freezing
This cake handles freezing like a champ. Wrap individual slices (or the whole cake) tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw at room temperature or gently warm in the oven when you’re ready to indulge again.
Reheating
When you’re ready for a treat, reheat slices of Chocolate Chip Banana Cake in the microwave for 15–20 seconds. If you’re warming a larger portion, cover with foil and bake at 300°F until heated through—this keeps the cake moist and the chocolate nice and melty.
FAQs
Can I use frozen bananas?
Absolutely! Thaw them first and drain off any excess liquid. Frozen bananas are perfect for this cake—they’re extra soft and sweet, making them easy to mash and incorporate into the batter.
What can I use instead of sour cream?
If you don’t have sour cream on hand, substitute with plain Greek yogurt for a very similar moist, tender result. Full-fat yogurt will work best, but low-fat versions are fine in a pinch.
Can I bake Chocolate Chip Banana Cake as cupcakes?
You can! Simply scoop the batter into lined muffin tins, filling them about 3/4 full. Bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. They’ll make perfect grab-and-go treats.
How do I know when the cake is done?
The best sign is a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs (a bit of melted chocolate is fine!). The top should also look golden and spring back when lightly pressed.
Can I make this recipe gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free flour blend designed for baking. Just make sure the blend contains xanthan gum or add a small amount separately for structure.
Final Thoughts
I can honestly say that this Chocolate Chip Banana Cake brings joy with every single bite. Whether you sneak a generous serving for breakfast or share with loved ones after dinner, you’ll be amazed at how quickly it disappears. Give it a try—your kitchen (and taste buds) will thank you!
Print
Chocolate Chip Banana Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Chocolate Chip Banana Cake that’s moist, flavorful, and perfect for any occasion. With the sweetness of ripe bananas and the richness of chocolate chips, this cake is a true crowd-pleaser.
Ingredients
For the Cake:
- 2 cups mashed ripe bananas (about 4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Cream Butter and Sugars: In a large mixing bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy.
- Add Wet Ingredients: Add eggs one at a time, mixing well. Stir in vanilla extract, mashed bananas, and sour cream.
- Combine Dry and Wet Mixtures: Gradually add dry ingredients to wet mixture and mix until just combined. Fold in chocolate chips.
- Bake: Pour batter into the prepared dish, smooth the top, sprinkle extra chocolate chips, and bake for 35–40 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan before slicing and serving.
Notes
- This cake stays moist for several days and can be stored covered at room temperature or in the fridge.
- You can also bake it as a layer cake or in a bundt pan—just adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 230mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
