Banana and chocolate chip cake is a delightful treat that brings together the natural sweetness of ripe bananas with bursts of rich chocolate chips.
Inspired by My Baking Addiction, this banana and chocolate chip cake has become a favorite in my kitchen because of its moist texture and balanced flavors.
I have baked this banana and chocolate chip cake multiple times, tweaking the recipe slightly each time by adding Greek yogurt for extra moisture.
The recipe leans toward a classic bakery style but includes my personal touch with mini chocolate chips instead of regular-sized ones.
Now, I’m excited to walk you through the step-by-step process of making this delicious banana and chocolate chip cake.
Why You’ll Love This Recipe
This banana and chocolate chip cake delivers a tender, airy sponge that rolls easily without cracking, making every slice look beautiful. The vanilla cream filling adds a smooth, sweet balance that complements the light cake perfectly.
It’s a dessert that feels both elegant and comforting, great for sharing with friends or enjoying as a special treat. The process is rewarding, and the result is a cake that tastes like it came from a bakery but made right in your own kitchen.
Once you try banana and chocolate chip cake, you’ll appreciate how simple ingredients come together to create something truly memorable and delicious.
How To Prepare Banana And Chocolate Chip Cake?
Recipe Overview
Preparation Time: 15 minutes
Baking Time: 55 minutes
Total Time: 70 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- One 9×5 inch loaf
- Parchment paper
- Cooling rack
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup mini chocolate chips
- 1 1/2 cups ripe mashed bananas (about 3-4 medium bananas)
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour (or 1-to-1 gluten-free baking flour)
- 1/2 cup 2% Greek yogurt (or sour cream)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
1. First, get your oven heating to 350°F (175°C). While it’s warming up, grease your loaf pan with some butter or line it with parchment paper so the bread won’t stick.
2. Next, take a medium bowl and whisk together the flour, baking soda, and salt. Once mixed, set that aside for now.
3. In a bigger bowl, beat the eggs along with both sugars until the mixture is smooth and creamy. Then add in the melted butter, mashed bananas, Greek yogurt, and vanilla extract. Mix everything well until it’s all combined.
4. Now, slowly add the dry ingredients into the wet mixture. Use a spatula to gently fold them in, being careful not to overmix. When it’s just combined, fold in the mini chocolate chips.
5. Pour the batter into your prepared loaf pan and pop it into the oven. Bake for about 50 to 55 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the loaf cool in the pan for about 10 minutes, then take it out and let it cool completely on a wire rack before slicing.
Nutritional Information
| Nutrition | Amount |
|---|---|
| Calories | 230 |
| Protein | 3g |
| Fat | 9g |
| Carbohydrates | 36g |
| Fiber | 1g |
| Sugar | 15g |
Why You Should Try This Recipe Today
This banana and chocolate chip cake is worth trying today because it transforms simple ingredients into a delicious treat that feels homemade and special.
The natural sweetness of ripe bananas blends beautifully with melty chocolate chips, creating a rich and comforting flavor.
The banana and chocolate chip cake soft texture, thanks to the Greek yogurt and melted butter, makes it irresistible fresh from the oven or enjoyed later with a cup of tea or coffee.
Baking this cake is a rewarding experience that fills your kitchen with inviting aromas and guarantees smiles with every bite.
My Favorite Ways To Serve It Up
My favorite ways to serve this banana and chocolate chip cakee are simple and delicious. I love slicing it warm with a smear of butter that melts right in.
Sometimes, I pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It also goes great alongside a hot cup of coffee or tea, making it a cozy snack any time of day.
For a lighter option, I enjoy topping a slice with fresh berries or a drizzle of honey. Each way brings out something special in this cake.
Health Benefits
This banana and chocolate chip cake offers some surprising health benefits thanks to its wholesome ingredients. Ripe bananas provide natural sweetness along with important nutrients like potassium and vitamin C, which support heart health and immunity.
Using Greek yogurt adds protein and calcium while keeping the cake moist without extra fat. Compared to many desserts, this cake has less processed sugar and includes fiber from the bananas and flour, helping with digestion.
Though it’s still a treat, this recipe strikes a nice balance between indulgence and nourishment, making it a better choice when you want something sweet.
Hints And Tips For Successful Baking
1. The riper, the better. Bananas with brown spots are sweeter and softer, which adds natural moisture and flavor to the cake, making it tender and rich without needing extra sugar.
2. Use a spoon to lightly scoop the flour into your measuring cup, then level it off with a knife. Packing the flour too tightly adds extra flour, which can dry out your cake or make it dense.
3.After melting the butter, let it sit for a few minutes until it’s just warm. Pouring hot butter into eggs can cause the eggs to cook or curdle, which affects the cake’s texture.
4. Once the flour goes in, fold it in with a spatula instead of beating it. Overmixing develops gluten, which can make the cake tough and less fluffy. A few lumps in the batter are okay and will disappear during baking.
5. Start checking your cake around 45 minutes with a toothpick inserted in the center. The toothpick should come out mostly clean or with a few moist crumbs. Baking longer than necessary dries the cake out.
Additions And Variations
✔ Chopped Nuts: Add a half cup of chopped walnuts or pecans to the batter for extra crunch and a nutty flavor that pairs beautifully with banana.
✔ Cinnamon or Nutmeg: Sprinkle in a teaspoon of ground cinnamon or a pinch of nutmeg to add warm, cozy spices that enhance the cake’s aroma and taste.
✔ Peanut Butter Swirl: Drop spoonful’s of peanut butter onto the batter and gently swirl it in before baking for a rich, nutty twist.
✔ Coconut Flakes: Stir in a handful of unsweetened shredded coconut for a subtle tropical flavor and chewy texture.
✔ White Chocolate Chips: Swap some or all of the mini chocolate chips for white chocolate chips to add a creamy sweetness that contrasts nicely with the bananas.
How To Store Leftovers
Store leftover banana and chocolate chip cake in an airtight container at room temperature for up to 2 days to keep it fresh and moist.
For longer storage, wrap the cake tightly in plastic wrap or aluminum foil and refrigerate it will stay good for about 4-5 days.
If you want to keep it even longer, freeze individual slices wrapped well in plastic wrap and placed in a freezer-safe bag; they’ll last up to 3 months.
To enjoy, thaw slices at room temperature or warm them briefly in the microwave for that fresh-baked taste.
Frequently Asked Questions (FAQs)
How long does banana and chocolate chip cake stay fresh?
It stays fresh for up to three days at room temperature when stored in an airtight container.
Can I substitute any ingredients for a healthier version?
Yes! You can use whole wheat flour, reduce the sugar, or add Greek yogurt for a healthier twist.
What’s the best way to mash bananas?
Using a fork or potato masher works well, but for a smoother consistency, a hand mixer does the trick.
Can I use frozen bananas?
Yes, just thaw them first and drain any excess liquid before mashing.
How can I make this cake gluten-free?
You can easily make this cake gluten-free by using a gluten-free flour blend. Just make sure the blend includes a binding agent like xanthan gum.
Conclusion
This banana and chocolate chip cake is truly a delicious idea to bake and enjoy any time. Once you make it, you’ll love how moist and flavorful it turns out, with just the right balance of sweet bananas and melty chocolate chips.
I hope my instructions are clear and easy to follow so you feel confident making it yourself. Now that you have the recipe, you can bake this wonderful cake and enjoy every bite fresh from your kitchen. Happy baking and enjoy!
More Chocolate Cake Recipes You’ll Love
Strawberry Covered Chocolate Cake – A Decadent Delight
Chocolate Cherry Cake – A Sweet Treat
Chocolate Zucchini Bundt Cake – Taste Of Home
Strawberry Filling Chocolate Cake || Best Here
Easy Chocolate Fudge Cupcakes Recipe You’ll Love
Banana And Chocolate Chip Cake
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- One 9×5 inch loaf
- parchment paper,
- Cooling rack
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup mini chocolate chips
- 1 1/2 cups ripe mashed bananas about 3-4 medium bananas
- 1 tsp vanilla extract
- 1 1/3 cups all-purpose flour or 1-to-1 gluten-free baking flour
- 1/2 cup 2% Greek yogurt or sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- First, get your oven heating to 350°F (175°C). While it’s warming up, grease your loaf pan with some butter or line it with parchment paper so the bread won’t stick.
- Next, take a medium bowl and whisk together the flour, baking soda, and salt. Once mixed, set that aside for now.
- In a bigger bowl, beat the eggs along with both sugars until the mixture is smooth and creamy. Then add in the melted butter, mashed bananas, Greek yogurt, and vanilla extract. Mix everything well until it’s all combined.
- Now, slowly add the dry ingredients into the wet mixture. Use a spatula to gently fold them in, being careful not to overmix. When it’s just combined, fold in the mini chocolate chips.
- Pour the batter into your prepared loaf pan and pop it into the oven. Bake for about 50 to 55 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the loaf cool in the pan for about 10 minutes, then take it out and let it cool completely on a wire rack before slicing.
Notes
Nutritional Information
| Nutrition | Amount |
|---|---|
| Calories | 230 |
| Protein | 3g |
| Fat | 9g |
| Carbohydrates | 36g |
| Fiber | 1g |
| Sugar | 15g |