Banana Chocolate Chip Snack Cake Recipe
If you’re searching for the ultimate treat to satisfy both your banana bread and chocolate cravings, the Banana Chocolate Chip Snack Cake is about to become your new favorite. This moist, tender cake is brimming with sweet banana flavor, speckled generously with melty pockets of chocolate, and comes together with simple kitchen staples in less than an hour. Whether you need a lunchbox-worthy snack, a crowd-pleasing dessert, or just a feel-good pick-me-up alongside your afternoon coffee, this cozy cake never disappoints!
Ingredients You’ll Need
One of the best parts about baking a Banana Chocolate Chip Snack Cake is just how approachable and forgiving the ingredient list is. Each item truly matters—you’ll get sweetness from overripe bananas, richness from sour cream, gooey goodness from chocolate chips, and a perfect balance of spice and softness in every bite.
- All-purpose flour: The sturdy base that gives the snack cake structure and a soft crumb.
- Baking soda: Ensures the cake rises beautifully light and fluffy—don’t substitute with baking powder here!
- Salt: Just a touch; it sharpens the flavors and balances the sweetness.
- Ground cinnamon: Adds gentle warmth and a cozy aroma to complement the banana.
- Unsalted butter (softened): Delivers unbeatable richness and a tender texture—make sure it’s at room temperature.
- Light brown sugar (packed): Brings deep caramel notes and extra moisture you simply won’t get from white sugar alone.
- Large eggs: These bind everything together and add delicious structure.
- Vanilla extract: The little boost of flavor that makes every bite sing.
- Ripe bananas (mashed): The riper, the better—bananas with plenty of brown spots will lend maximum sweetness and moisture.
- Sour cream: This secret ingredient keeps the cake tissue-soft and beautifully tender—don’t skip it!
- Semisweet chocolate chips: Every bite deserves a few, creating gooey, chocolatey surprises throughout.
How to Make Banana Chocolate Chip Snack Cake
Step 1: Prepare Your Pan and Oven
Begin by heating your oven to 350°F, which is just right for a golden cake with a moist interior. Next, grease and flour a 9×9-inch baking pan or, for easy cleanup, line it with parchment paper. This step ensures your Banana Chocolate Chip Snack Cake releases cleanly, leaving every slice picture-perfect.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, salt, and cinnamon. Mixing these dry ingredients first helps distribute the leavening and spice evenly, so there are no surprises in your finished cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and brown sugar until the mixture is delightfully light and fluffy. Don’t rush this—creaming properly introduces air, which makes the snack cake tender and lifts the overall texture.
Step 4: Add Eggs and Vanilla
Crack in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract for that signature homemade aroma. The batter should look smooth and creamy at this point.
Step 5: Incorporate Bananas and Sour Cream
Mash your ripe bananas until almost smooth (a few little chunks are fine!) and fold them into the batter along with the sour cream. This dynamic duo is the secret to a moist cake—that winning texture that keeps you coming back for another slice.
Step 6: Combine Wet and Dry Mixtures
Gradually add your whisked dry ingredients to the wet mixture. Use a spatula or mixer on low speed, mixing just until everything is incorporated. Take care not to over-mix here—overmixing can make the cake tough instead of tender.
Step 7: Fold in the Chocolate Chips
Gently fold the semisweet chocolate chips into the batter. For an extra treat, reserve a handful to sprinkle on top before baking. They’ll melt into gooey puddles and look so inviting.
Step 8: Bake to Perfection
Spread the batter evenly in your prepared pan and smooth the top. Bake for 35 to 40 minutes. When a toothpick or tester comes out with just a few moist crumbs, your Banana Chocolate Chip Snack Cake is ready. Cool the cake in the pan on a wire rack, which helps it set up for perfect slicing.
How to Serve Banana Chocolate Chip Snack Cake
Garnishes
This cake shines with a shower of extra chocolate chips or a toss of chopped walnuts on top just before baking. For a bit of decadence, try a light dusting of powdered sugar once cooled or a spoonful of vanilla ice cream alongside a warm slice.
Side Dishes
Pair your Banana Chocolate Chip Snack Cake with a mug of coffee, a tall glass of cold milk, or even a fruity iced tea for an unbeatable afternoon snack. For a brunch table, consider serving alongside yogurt parfaits or fresh berries to keep things balanced.
Creative Ways to Present
Make dessert platters with extra slices, cut the cake into cubes and thread onto skewers with strawberries for a playful twist, or layer cubes with whipped cream and bananas in mini trifles. For parties, bake in a muffin tin for adorable snack cake squares—guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Wrap the cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavor actually intensifies, and the Banana Chocolate Chip Snack Cake remains moist and delicious day after day.
Freezing
This cake is a freezer’s best friend. Cut into individual portions and wrap each slice in plastic wrap before sealing in a freezer bag. When you need a quick treat, just thaw a slice or two at room temperature and enjoy!
Reheating
If you love slightly warm, melty chocolate chips, simply microwave a slice for about 10–15 seconds. The cake softens, and the chocolate bits get gooey—like it just came out of the oven.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
You can swap up to half of the all-purpose flour for whole wheat if you’d like a heartier texture and nutty flavor, but using all whole wheat might make the cake too dense and dry. For best results, stick with at least half regular flour.
How do I know the bananas are ripe enough?
For Banana Chocolate Chip Snack Cake, choose bananas with plenty of brown spots (or even nearly black skins). The riper they are, the sweeter and more flavorful your cake will be—underripe bananas simply won’t cut it.
Can I make this cake dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or oil, and use a non-dairy yogurt or vegan sour cream in place of regular sour cream. Opt for dairy-free chocolate chips and you’re good to go!
Is it okay to add nuts to the cake?
Definitely. Chopped walnuts or pecans fit right in—mix about 1/2 cup into the batter or just sprinkle on top. Nuts add a layer of crunch that pairs beautifully with the soft crumb and melty chocolate.
Can I double the recipe for a larger crowd?
You sure can. Double all the ingredients and bake in a 9×13-inch pan. Keep an eye on baking time; it may take a bit longer, so test with a toothpick to ensure the center is set.
Final Thoughts
If you’re ready to treat yourself, give this Banana Chocolate Chip Snack Cake a whirl! It’s a tried-and-true favorite around here, perfect for everything from casual get-togethers to special family breakfasts. Once you taste the combination of sweet banana and gooey chocolate, you’ll find yourself baking it again and again. Happy baking!
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Banana Chocolate Chip Snack Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet bananas and rich chocolate with this moist and flavorful Banana Chocolate Chip Snack Cake. Ideal for any time of day, this easy-to-make cake is a delightful treat for all.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup sour cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9×9-inch baking pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Cream butter and sugar: In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Mix in the mashed bananas and sour cream until combined.
- Combine and bake: Gradually add the dry ingredients to the wet mixture, fold in the chocolate chips, and spread the batter in the prepared pan. Bake for 35–40 minutes until a toothpick inserted into the center comes out clean.
- Cool and serve: Cool the cake in the pan before slicing and serving.
Notes
- For added crunch, sprinkle extra chocolate chips or chopped walnuts on top before baking.
- This cake stays moist for days and can be frozen in individual slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
