Banana Chocolate Chip Cake

This is the best Banana Chocolate Chip Cake! It's perfectly soft, fluffy, full of bananas and has pockets of gooey chocolate in every bite. If you've got ripening bananas on your counter and are craving something sweet, this recipe is for you. It's the kind of dessert that feels like a warm hug.

I am obsessed with this Banana Chocolate Chip Cake. The texture is beyond perfect! This is a great recipe to make for after-school snacks, weekend baking, or simply with some friends over a cup of coffee.

The texture is so rich and dense, yet soft and fluffy. Using mini chocolate chips creates perfect pockets of melty chocolate without taking over the banana flavours.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

• All-purpose flour - This flour is used for the cake. You can also use 1:1 gluten-free flour.
• Bananas - 2 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
• Brown sugar - I used dark brown sugar, but light brown sugar works as well!
• Butter - This will be softened.
• Chocolate chips - I used mini chocolate chips. I find using mini creates perfect tiny pockets of melty chocolate.
• Cornstarch - Used to enhance the texture.
• Cinnamon - Adds some depth to the flavour!
• Eggs - Must be at room temperature before starting your bake.
• Oil - Any flavourless oil works.
• Sour Cream - The secret ingredient that makes this cake texture so fantastic.
• White sugar - Make sure it's granulated sugar, and not powdered.

Step by step instructions

Here is how to make and bake this banana chocolate chip cake. You will need a 9×9 baking pan lined with parchment paper, 2 mixing bowls, a spatula, and an electric handheld mixer.

Step 1 – Prep. Place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside. Mash the bananas and set aside.

Step 2 – Mix dry ingredients. In a medium sized bowl, add in the dry ingredients; all-purpose flour, cornstarch, cinnamon, baking soda, and salt. Stir to combine and set aside.

Step 3 – Cream the butter and sugar. In a large bowl, add softened butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Scrap the sides of the bowl as needed.

Step 4 - Add in eggs and vanilla. Mix on medium speed for another minute or so until well combined. The mixture may curdle, but that is normal.

Step 5 - Add in wet ingredients. Add in the mashed bananas, oil, and sour cream. Mix on medium speed until well combined, scraping the sides of the bowls when needed.

Step 6 - Make cake batter. Combine the dry ingredients in and gently stir to combine. Do not over-mix!

Step 7 - Add in chocolate chips. Stir in the chocolate chips a few times.

Step 7 - Bake. Transfer into the prepared pan and spread out evenly. Sprinkle with extra chocolate chips and white sugar (optional) for a sweet top.

The cake bakes for 45-55 minutes, or until a toothpick inserted comes out clean. Allow to cool, slice, and enjoy!

FAQ

How do I store this cake?

Store at room temperature for up to 3 days. You can also place it in an airtight container in the fridge for up to 1 week! Make sure it's completely cooled before placing in an airtight container to avoid sogginess.

Can I use frozen bananas?

Yes! Thaw them first and then drain the excess liquid before using. Frozen bananas are great because they're super sweet and ripe.

Can I use regular chocolate chips?

Yes. Regular chips will work, but mini disperse better throughout the cake and create better pockets of chocolate in my opinion.

How ripe should my bananas be?

Very ripe! The more brown spots, the better!

Can I turn this into muffins?

I don't see why not. Fill your muffin liners to the top and bake for 20-25 minutes at 350F/180C or until a toothpick inserted comes out clean.

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