Description
A moist and flavorful Banana Chocolate Chip Cake combining ripe bananas, warm cinnamon, and sweet chocolate chips in a tender, buttery cake. Perfect for breakfast, dessert, or a snack, this cake is easy to make and yields 12 delicious servings.
Ingredients
Wet Ingredients
- 10 tablespoons unsalted butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 3 medium ripe bananas, mashed
- 3/4 cup whole or 2% milk
Dry Ingredients
- 2-1/3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon salt
Add-ins
- 1 cup miniature semisweet chocolate chips
Instructions
- Cream the Butter and Sugars: In the bowl of a stand mixer, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about two to three minutes, ensuring a smooth texture for the cake base.
- Add Eggs, Vanilla, and Bananas: Beat in the eggs one at a time followed by the vanilla extract until well incorporated. Mix in the mashed ripe bananas until fully combined to add moisture and natural sweetness.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening and spice.
- Mix Dry Ingredients Alternately with Milk: Gradually add the flour mixture to the creamed banana mixture alternately with the milk in three portions, mixing gently each addition to make a smooth batter without overmixing. Stir in about 2/3 cup of the miniature semisweet chocolate chips into the batter.
- Prepare the Baking Dish and Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish to prevent sticking.
- Transfer Batter and Add Remaining Chocolate Chips: Pour the batter evenly into the prepared pan, then sprinkle the remaining chocolate chips over the top to add a decorative and flavorful chocolate layer.
- Bake the Cake: Bake for 34 to 38 minutes, or until a tester inserted into the center comes out clean, ensuring the cake is cooked through but still moist.
- Cool and Serve: Remove from the oven and let the cake cool completely on a wire rack before cutting into 12 pieces for serving.
Notes
- For best flavor, use very ripe bananas with brown spots.
- To avoid chocolate chips only on top, stir all the chips into the batter before baking.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use room temperature eggs for better mixing and texture.
- Substitute milk with a non-dairy milk if desired, but this may slightly affect texture.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
