Banana Chocolate Chip Cake (Printable Version)
Moist banana cake with semisweet chips, tender crumb and golden top; serves 10–12, optional cinnamon or nuts.
# What You’ll Need:
→ Wet Ingredients
01 - 3 medium ripe bananas, mashed
02 - 1/2 cup vegetable oil or melted butter
03 - 2 large eggs
04 - 1 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 3/4 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Add-Ins
10 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
02 - In a large mixing bowl, whisk together the mashed bananas, vegetable oil or melted butter, eggs, granulated sugar, and vanilla extract until the mixture is smooth and fully blended.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
04 - Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing.
05 - Fold in the semisweet chocolate chips, reserving a small handful to sprinkle on top of the batter.
06 - Transfer the batter into the prepared cake pan and scatter the reserved chocolate chips over the surface.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
08 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.
# Quick Tips:
01 -
- This cake turns those last few bananas you forgot on the counter into pure dessert gold.
- The combination of rich chocolate and naturally sweet banana means every bite is perfectly moist without being heavy.
02 -
- Don’t overmix the batter or the cake goes from fluffy to dense and heavy in a flash.
- Reserving a few chocolate chips for the top is what makes every slice irresistible—don’t skip it.
03 -
- The riper the bananas, the sweeter and richer the cake—don’t use green or just-yellow ones.
- Swapping half the oil for sour cream or yogurt makes the crumb even more tender and moist.