banana and chocolate chip cake recipe

Written ByJenny Smyth Posted on
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The Best banana and chocolate chip cake recipe

I’ve been making this banana and chocolate chip cake recipe for years, and it’s a staple in our household. The first time I made it, I was blown away by how moist and delicious it was.

My kids loved helping me mash the bananas and mix in the chocolate chips. It’s a perfect recipe for a weekend treat or a special occasion.

The best part is that it’s actually pretty healthy, thanks to the use of ripe bananas and minimal added sugar. We’ve even served it at family gatherings and potlucks, where it’s always a hit.

I love that it’s easy to make ahead of time and can be stored in the fridge for up to 3 days or frozen for up to 2 months. One of my favorite things about this recipe is that it’s adaptable to whatever ingredients you have on hand – if you don’t have chocolate chips, you can use chopped nuts or even dried fruit.

The technique of using ripe bananas as the base of the cake is key to its success – they add natural sweetness and a creamy texture that’s hard to resist.

Banana and Chocolate Chip Cake

4.6 from 1662 votes

A moist and tender banana cake studded with semisweet chocolate chips. This easy cake comes together quickly and is perfect for using up ripe bananas.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 1/2 cups (190g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup (120ml) buttermilk
1 cup (175g) semisweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray, then dust with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
5Add the egg and vanilla extract to the butter mixture and beat until combined.
6Mix in the mashed bananas until smooth.
7Add half of the flour mixture to the banana mixture and stir gently with a rubber spatula.
8Pour in the buttermilk and mix until just combined, then add the remaining flour mixture and fold until no streaks of flour remain.
9Fold in the chocolate chips.
10Pour the batter into the prepared loaf pan and spread it evenly.
11Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
12Let the cake cool in the pan on a wire rack for 10 minutes.
13Then turn the cake out onto the rack and cool completely before slicing.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 280mg🌾Total Carbs: 56g🥦Dietary Fiber: 3g🍬Sugars: 33g🥩Protein: 5g

📝Notes

Use very ripe bananas with brown spots for the best flavor and sweetness. You can substitute 1/2 cup of plain yogurt for the buttermilk if needed.

Watch Video Of How Banana and Chocolate Chip Cake Works

This banana and chocolate chip cake recipe is always a good idea for any occasion – whether you’re looking for a special treat or a quick breakfast on-the-go.

It’s perfect for family gatherings, potlucks, or even as a gift for friends.

One of my favorite things about this recipe is that it’s so versatile – you can serve it as is, topped with whipped cream or ice cream, or even as a coffee cake with a crumbly streusel topping.

❓ Frequently Asked Questions About Banana and Chocolate Chip Cake

Q: What type of bananas are best for this recipe?

The best bananas for this recipe are ripe ones with brown spots. They’ll be sweeter and easier to mash than greener bananas.

Q: Can I use other types of sugar instead of brown sugar?

You can substitute white granulated sugar or coconut sugar for the brown sugar, but keep in mind that the flavor will be slightly different.

Q: How do I store this cake?

This cake can be stored at room temperature for up to 2 days or in the fridge for up to 3 days. You can also freeze it for up to 2 months.

Q: Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: Can I add nuts or other mix-ins to this recipe?

Yes, feel free to add your favorite nuts, seeds, or dried fruit to the batter for added texture and flavor.

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