If you are craving something sweet, comforting, and simply irresistible, this Banana Cake with Chocolate Chips Recipe is about to become your new best friend. Imagine tender, moist banana cake bursting with the natural sweetness of ripe bananas, all accented by melty, semi-sweet chocolate chips that add the perfect touch of indulgence. This recipe combines familiar, pantry-friendly ingredients into a luscious dessert that feels both cozy and celebratory. Whether you’re baking for breakfast, a snack, or a crowd-pleasing dessert, this cake hits all the right notes and is guaranteed to bring smiles around any table.
Ingredients You’ll Need
These ingredients are simple and straightforward, but each plays a vital role in creating the ideal texture, flavor, and balance of this banana cake. From the ripe bananas that add moisture and fruity sweetness to the chocolate chips that provide little pockets of decadent goodness, every component is essential for the best results.
- 3 ripe bananas, mashed: The star ingredient lending natural sweetness and moisture for a cake that stays tender.
- 2 large eggs: Binding everything together and adding richness.
- ½ cup vegetable oil: Keeps the cake soft and moist without overpowering flavors.
- ½ cup sour cream or plain yogurt: Adds a subtle tang that brightens the cake and ensures delicious moistness.
- ¾ cup granulated sugar: Sweetens without overwhelming the natural banana flavor.
- 1 teaspoon vanilla extract: Enhances the aroma and depth of flavor beautifully.
- 1 ½ cups all-purpose flour: Provides structure and balance to the batter.
- 1 teaspoon baking soda: Helps the cake rise and become fluffy.
- ½ teaspoon baking powder: Works alongside baking soda for a perfectly risen cake.
- ¼ teaspoon salt: Balances sweetness and enhances all other flavors.
- ¾ cup semi-sweet chocolate chips (plus extra for topping): The delightful bursts of chocolate that turn simple banana cake into a treat everyone loves.
How to Make Banana Cake with Chocolate Chips Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan to ensure the cake won’t stick and releases easily when baked. This small step saves you headaches during the final reveal and keeps the cake’s edges perfectly tender.
Step 2: Combine the Wet Ingredients
In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, sour cream, granulated sugar, and vanilla extract until smooth and well combined. This mixture creates the foundation for your cake, blending the creamy moisture of sour cream with the luscious banana sweetness in a rich, flavorful batter.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour, which is crucial for consistent rises and balanced taste.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet mixture, folding carefully just until combined. Overmixing can lead to a dense cake, so a gentle hand here keeps it light and tender. Now, fold in the chocolate chips, giving every slice those irresistible pockets of melty chocolate.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Scatter a few extra chocolate chips on top if you like a decorative and extra chocolaty finish. Bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan before slicing and serving.
How to Serve Banana Cake with Chocolate Chips Recipe
Garnishes
Elevate your banana cake by adding a light dusting of powdered sugar or a drizzle of melted chocolate. Fresh banana slices or a sprinkle of chopped toasted walnuts also make fantastic toppings that complement the flavors and add a bit of crunch and freshness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream for dessert or a dollop of whipped cream for an extra creamy touch. If you’re serving it for breakfast or brunch, a cup of freshly brewed coffee or chai lends itself beautifully to the warm, comforting notes of the cake.
Creative Ways to Present
Try cutting the cake into fun shapes using cookie cutters for kid-friendly snacks or layering slices into a simple trifle with banana pudding and whipped cream for a delightful, elegant dessert. You can also toast slices and spread with cream cheese or peanut butter for a tasty twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover banana cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days to maintain its moistness. Keep it away from direct sunlight and heat to prevent it from drying out.
Freezing
This Banana Cake with Chocolate Chips Recipe freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
To revive that freshly baked warmth, gently reheat slices in the microwave for about 15-20 seconds or warm them in a low oven (about 300°F or 150°C) for 5-10 minutes. This will restore softness and bring the chocolate chips back to their melty magic.
FAQs
Can I substitute sour cream with yogurt in this Banana Cake with Chocolate Chips Recipe?
Yes! Plain yogurt works just as well as sour cream here, adding a similar tang and moisture. Choose full-fat yogurt for the best creamy texture.
What if I don’t have semi-sweet chocolate chips?
No worries. You can use milk chocolate or dark chocolate chips instead. Even chopped chocolate bars work beautifully. Just be mindful of the sweetness level to keep the balance just right.
How ripe should my bananas be?
The riper, the better! Look for bananas with plenty of brown spots or an overall golden color with spots; they are sweeter, more flavorful, and perfect for this cake’s moist texture.
Can I add nuts or spices to the cake?
Absolutely. Adding about ½ teaspoon of cinnamon or a handful of chopped walnuts or pecans gives a lovely depth of flavor and texture that complements the banana and chocolate beautifully.
Is this Banana Cake with Chocolate Chips Recipe suitable for vegetarian diets?
Yes, this recipe is vegetarian-friendly since it contains no meat or gelatin products. It’s a great treat for anyone following a vegetarian lifestyle.
Final Thoughts
I truly believe this Banana Cake with Chocolate Chips Recipe deserves a prime spot in your baking repertoire. It’s simple, delicious, and packed with that wonderful homemade charm that only a good banana cake can bring. Whip it up for your family, your friends, or simply yourself — the comforting flavors and moist texture will never fail to brighten your day.
Print
Banana Cake with Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This moist and delicious Banana Cake with Chocolate Chips is an easy-to-make dessert perfect for any occasion. Made with ripe bananas, semi-sweet chocolate chips, and a hint of vanilla, this cake offers a rich flavor and tender texture. It comes together in one bowl and bakes to a golden perfection, with extra chocolate chips sprinkled on top for added indulgence.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup vegetable oil
- ½ cup sour cream or plain yogurt
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Add-ins
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan to ensure the cake doesn’t stick.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, vegetable oil, sour cream, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly mixed.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet banana mixture, stirring just until combined to avoid overmixing which can cause a dense cake.
- Fold in chocolate chips: Gently fold in the ¾ cup of semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour and top batter: Pour the batter into the prepared baking pan and smooth the top with a spatula. Optionally, sprinkle a few extra chocolate chips over the surface for a chocolatey finish.
- Bake the cake: Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and serve: Allow the cake to cool completely in the pan before slicing and serving to maintain moistness and ease of cutting.
Notes
- For added flavor, incorporate ½ teaspoon of cinnamon or a handful of chopped walnuts into the batter.
- This cake stays moist for several days and tastes even better the next day, making it perfect for advance preparation.
