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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Gather your mixing bowl, whisk, spatula, and a 9×13 inch baking pan.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for texture if desired.
- Add the softened butter to the mashed bananas and cream them together using a whisk until fluffy.
- Sprinkle in the granulated sugar and whisk until the mixture is light and airy (about 2-3 minutes).
- Add the eggs one at a time, whisking well after each addition. Pour in the vanilla extract and mix again.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Whisk to mix evenly.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing gently with a spatula after each addition to avoid overmixing.
- Fold in the sour cream until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- If desired, add the chopped walnuts for added crunch and flavor.
- Grease the 9×13 inch baking pan with butter or cooking spray. Pour the batter into the pan and spread it evenly.
- 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.
- 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.
- In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
- 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