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
