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Chocolate Chip Banana Cake Recipe

This chocolate chip banana cake is soft, rich, and loaded with ripe banana flavor plus melty chocolate in every bite. It is easy to make and suspiciously hard to keep around.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 348 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Measuring cups
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 2 ripe bananas mashed
  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Mix-Ins

  • 3/4 cup chocolate chips
  • 2 tbsp flour for coating chips

Topping

  • 2 tbsp chocolate chips

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Whisk bananas, sugar, melted butter, eggs, sour cream, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should stay thick and creamy.
  • Toss chocolate chips with flour, then fold most into batter. Reserve topping chips.
  • Spread batter evenly in pan. Scatter reserved chips over the top.
  • Bake 38 to 40 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm for melty chocolate pockets.

Notes

For softer texture, remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add walnuts, peanut butter chips, or cinnamon for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Banana Cake, Bristle Cookie, Chocolate Chip Banana Cake, Ice Cream Cookie