Chocolate Chip Banana Cake Recipe
If you love the cozy, nostalgic aroma of ripe bananas wafting through your kitchen combined with pockets of gooey chocolate, this Chocolate Chip Banana Cake is about to become your new go-to dessert. It’s everything you want in a homemade treat: incredibly moist, just sweet enough, packed with banana flavor, and dotted with a generous amount of chocolate chips. Whether you’re making it for a family gathering or just to use up those brown bananas on your counter, this cake always delivers comfort and smiles in every bite.
Ingredients You’ll Need
Every ingredient in this Chocolate Chip Banana Cake recipe has a delicious, specific job—whether it’s making the crumb fluffier, amplifying that banana flavor, or turning up the chocolate factor. Here’s a look at why each is essential and how it can help you achieve a cake that’s irresistible in both taste and texture:
- Mashed ripe bananas: The key to moisture and intense banana flavor—be sure they’re spotty and soft for best results.
- Unsalted butter, softened: Provides a rich, buttery base while making the cake tender; make sure it’s at room temperature for easy creaming.
- Granulated sugar: Sweetens the cake and helps create that soft, light crumb we all love.
- Brown sugar: Adds deeper caramel notes and keeps the cake extra moist.
- Large eggs: Bind the ingredients together and give the cake structure—room temperature eggs incorporate best.
- Vanilla extract: Rounds out all the flavors and adds warmth; pure vanilla is best if you have it!
- Sour cream or plain Greek yogurt: Both options lend a subtle tang and help the cake stay ultra-moist for days.
- All-purpose flour: The reliable backbone for your batter, holding everything together.
- Baking soda: Reacts with the bananas and sour cream to help the cake rise perfectly.
- Baking powder: Gives an added lift for a lighter texture.
- Salt: Truly essential—salt wakes up and balances all the sweet and rich flavors in every bite.
- Semi-sweet chocolate chips: Melty, chocolatey goodness in every slice; a handful on top before baking looks extra-special.
How to Make Chocolate Chip Banana Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray—this ensures your Chocolate Chip Banana Cake pops out easily and bakes with lovely edges.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This important step aerates the mixture, setting up a soft, tender cake crumb right from the start.
Step 3: Add Eggs, Bananas, and Dairy
Beat in your eggs, one at a time, fully blending after each addition. Stir in the mashed bananas, vanilla extract, and sour cream (or Greek yogurt). This trio is the secret to a rich, fragrant, and moist crumb that makes every bite of Chocolate Chip Banana Cake pure bliss.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures your leaveners and salt are evenly distributed—no sudden salty or bitter bites!
Step 5: Bring It All Together
Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Overmixing is the enemy of tenderness, so stop as soon as you don’t see flour streaks anymore.
Step 6: Add the Chocolate Chips
Fold in the chocolate chips gently so they’re evenly distributed throughout the batter. If you want an extra chocolatey look, scatter a small handful over the top before baking—guaranteed bakery-style appeal.
Step 7: Bake to Perfection
Pour the batter into your prepared pan and smooth the top out with a spatula. Bake for 30–35 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs clinging to it. Let your masterpiece cool before slicing; trust me, the anticipation is worth it!
How to Serve Chocolate Chip Banana Cake
Garnishes
This cake looks irresistible with a dusting of powdered sugar, a drizzle of melted chocolate, or even a dollop of whipped cream. You can also top each slice with a banana coin or a few extra chocolate chips for an eye-catching (and drool-worthy!) finish.
Side Dishes
Pair your Chocolate Chip Banana Cake with a side of fresh fruit salad, a scoop of vanilla or coffee ice cream, or even a mug of café au lait for a cozy treat. The soft, rich banana cake is versatile enough to pair with all sorts of desserts or warm beverages!
Creative Ways to Present
Try cutting the cake into small squares for a brunch platter, layering slices parfait-style with whipped cream and berries, or serving it warm with a scoop of ice cream and a drizzle of caramel sauce. For parties, bake in muffin tins for individually portioned mini cakes—so cute and perfect for sharing!
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Chip Banana Cake covered at room temperature for up to three days—its moisture stays locked in, so every slice tastes freshly baked. For longer storage, pop it in the fridge for up to a week, and just let it return to room temperature before serving for the best texture.
Freezing
This cake freezes beautifully! Wrap cooled slices individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to three months. Thaw at room temperature or give them a gentle zap in the microwave when a craving strikes.
Reheating
Microwave individual slices for about 15–20 seconds to bring back that fresh-from-the-oven softness and gooey chocolate chip magic. If you’re warming up several pieces, use a low-temp oven covered with foil for about 10 minutes.
FAQs
Can I use frozen bananas for this Chocolate Chip Banana Cake?
Absolutely! Thaw your bananas completely, drain off any excess liquid, and mash them well. The cake will be just as moist and flavorful as with fresh ripe bananas.
What’s the best way to keep the cake from sticking to the pan?
Generously grease your pan with butter or non-stick spray, and if you’re extra cautious, line it with parchment paper for a foolproof release after baking.
Can I turn this cake into muffins or cupcakes?
Definitely—just divide the batter among lined muffin tins and bake at the same temperature for about 18–22 minutes. They’re perfect for portable treats and lunchboxes!
Do I have to use sour cream or can I substitute it?
Both sour cream and plain Greek yogurt work beautifully in this cake, keeping it moist. If you’re in a pinch, buttermilk also makes a great substitute.
Can I add nuts to my Chocolate Chip Banana Cake?
Absolutely! Walnuts or pecans add a delightful crunch and pair perfectly with the sweet banana and rich chocolate flavors. Stir in about half a cup with the chocolate chips if you’d like extra texture.
Final Thoughts
If you haven’t tried this Chocolate Chip Banana Cake yet, now’s the time to whip it up! It’s a simple, joy-filled treat that always gets rave reviews. Don’t be surprised if it vanishes in a flash—everyone loves a slice of this cozy classic. Enjoy every chocolatey, banana-rich bite!
Print
Chocolate Chip Banana Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in this deliciously moist Chocolate Chip Banana Cake that is perfect for any occasion. With the sweetness of ripe bananas and the richness of chocolate chips, this cake is a crowd-pleaser!
Ingredients
Ripe Bananas:
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
Butter:
1/2 cup unsalted butter, softened
Sugar:
3/4 cup granulated sugar
Brown Sugar:
1/4 cup brown sugar
Eggs:
2 large eggs
Vanilla Extract:
1 tsp vanilla extract
Sour Cream or Greek Yogurt:
1/2 cup sour cream or plain Greek yogurt
All-Purpose Flour:
2 cups all-purpose flour
Baking Soda:
1 tsp baking soda
Baking Powder:
1/2 tsp baking powder
Salt:
1/2 tsp salt
Chocolate Chips:
1 cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and bananas: Add the eggs one at a time, beating well after each. Stir in mashed bananas, vanilla extract, and sour cream until combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet mixture, mixing until just combined.
- Fold in chocolate chips: Fold in the chocolate chips. Pour batter into pan and bake for 30–35 minutes until a toothpick comes out clean.
- Cool and serve: Let cool before slicing and serving.
Notes
- This cake is extra moist thanks to the bananas and sour cream.
- Add a sprinkle of chocolate chips on top before baking for an even more indulgent look.
- Store covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
