Chocolate Chip Banana Cake: A Deliciously Moist Recipe You’ll Love

Chocolate Chip Banana Cake is a delightful treat that combines the rich flavors of chocolate with the natural sweetness of ripe bananas. This recipe has a special place in my heart, as it brings back fond memories of baking with my grandmother in her cozy kitchen. The aroma of this cake wafting through the house is enough to make anyone’s mouth water, and it’s no wonder that this dessert has become a beloved favorite in many households.

People adore Chocolate Chip Banana Cake not only for its delicious taste but also for its wonderfully moist texture. The combination of soft, ripe bananas and gooey chocolate chips creates a harmonious blend that is both comforting and indulgent. Plus, it’s incredibly convenient to whip up, making it the perfect choice for a last-minute dessert or a sweet snack to enjoy with your afternoon coffee. Join me as we dive into this scrumptious recipe that is sure to become a staple in your baking repertoire!

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Preparing the Batter

Let’s get started on this delicious Chocolate Chip Banana Cake! First, I like to gather all my ingredients and tools. You’ll need a mixing bowl, a whisk, a spatula, and a 9×13 inch baking pan. Preheat your oven to 350°F (175°C) so it’s nice and hot when we’re ready to bake.

1. In a large mixing bowl, I start by mashing the ripe bananas with a fork until they’re smooth. I usually leave a few small chunks for texture, but you can mash them to your desired consistency.
2. Next, I add the softened butter to the mashed bananas. Using a whisk, I cream the butter and bananas together until they’re well combined and fluffy.
3. Now, I sprinkle in the granulated sugar and continue to whisk until the mixture is light and airy. This usually takes about 2-3 minutes.
4. It’s time to add the eggs! I crack them in one at a time, whisking well after each addition. Then, I pour in the vanilla extract and give it another good mix.

Combining Dry Ingredients

While the wet ingredients are coming together beautifully, I like to prepare the dry ingredients in a separate bowl.

1. In another bowl, I combine the all-purpose flour, baking soda, and salt. I whisk them together to ensure they’re evenly mixed.
2. Once the dry ingredients are ready, I gradually add them to the wet mixture. I do this in three parts, mixing gently with a spatula after each addition. I want to be careful not to overmix, as this can make the cake dense.
3. After the flour is just incorporated, I fold in the sour cream. This adds moisture and richness to the cake. I mix until everything is just combined.

Adding Chocolate Chips and Nuts

Now comes the fun part! I can’t resist adding chocolate chips to this cake.

1. I fold in the semi-sweet chocolate chips, making sure they’re evenly distributed throughout the batter.
2. If I’m feeling a little nutty, I’ll also add in the chopped walnuts at this stage. They add a lovely crunch and flavor, but feel free to skip them if you prefer a nut-free cake.

Baking the Cake

With the batter ready, it’s time to get it into the oven!

1. I grease my 9×13 inch baking pan with a little butter or cooking spray to prevent sticking. Then, I pour the batter into the pan, spreading it evenly with a spatula.
2. Once the oven is preheated, I place the pan in the center rack and bake for 30-35 minutes. I keep an eye on it, and I know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
3. When the cake is ready, I remove it from the oven and let it cool in the pan for about 10 minutes. Then, I transfer it to a wire rack to cool completely.

Optional Frosting (if desired)

If you want to take this cake to the next level, I highly recommend adding a simple cream cheese frosting!

Ingredients for Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions for Frosting:

Conclusion:

In summary, this Chocolate Chip Banana Cake is an absolute must-try for anyone who loves the delightful combination of rich chocolate and sweet, ripe bananas. The moist texture and the burst of chocolate chips in every bite make it a perfect dessert for any occasion, whether it’s a cozy family gathering or a festive celebration. Plus, it’s incredibly easy to whip up, making it a great choice for both novice bakers and seasoned pros alike. For serving suggestions, I recommend pairing this cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. You can also sprinkle some chopped nuts on top for added crunch or even drizzle a bit of caramel sauce for a decadent finish. If you’re feeling adventurous, try adding a pinch of cinnamon or a splash of vanilla extract to the batter for a unique twist that elevates the flavor profile even further. I truly encourage you to give this Chocolate Chip Banana Cake a try. I promise you won’t be disappointed! Once you’ve baked it, I’d love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your creation. Let’s spread the joy of baking together! Happy baking! Print

Chocolate Chip Banana Cake: A Deliciously Moist Recipe You’ll Love
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• Author: Maria
• Total Time: 45-50 minutes
• Yield: 12 servings 1x
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Description
Enjoy a deliciously moist Chocolate Chip Banana Cake that perfectly blends ripe bananas and rich chocolate chips. This easy-to-make cake is ideal for any occasion and is sure to be a crowd-pleaser!
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Ingredients
Scale 1x2x3x
• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
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Instructions
1. Preheat your oven to 350°F (175°C). Gather your mixing bowl, whisk, spatula, and a 9×13 inch baking pan.
2. In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for texture if desired.
3. Add the softened butter to the mashed bananas and cream them together using a whisk until fluffy.
4. Sprinkle in the granulated sugar and whisk until the mixture is light and airy (about 2-3 minutes).
5. Add the eggs one at a time, whisking well after each addition. Pour in the vanilla extract and mix again.
6. In a separate bowl, combine the all-purpose flour, baking soda, and salt. Whisk to mix evenly.
7. Gradually add the dry ingredients to the wet mixture in three parts, mixing gently with a spatula after each addition to avoid overmixing.
8. Fold in the sour cream until just combined.
9. Fold in the semi-sweet chocolate chips until evenly distributed.
10. If desired, add the chopped walnuts for added crunch and flavor.
11. Grease the 9×13 inch baking pan with butter or cooking spray. Pour the batter into the pan and spread it evenly.
12. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
13. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
14. In a mixing bowl, beat together the softened cream cheese and butter until smooth.
15. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
16. Once the cake is completely cool, spread the cream cheese frosting on top.
Notes
• For a nut-free version, simply omit the walnuts.
• This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes