Banana Chocolate Chip Cake
Quick and easy chocolate chip cake recipe that’s packed with ripe bananas and chocolate chips. This banana sheet cake is soft, moist and can serve a crowd at parties or picnics.
Today, I am sharing the BEST, MOIST chocolate chip cake recipe.
It’s super soft and packed with delicious banana flavor plus it’s an awesome way to use up those overripe bananas.
Now, I should make it clear that this is NOT chocolate chip pound cake or a chocolate chip bundt cake. Both of those cakes have firmer textures. This one is more airy.
This is also NOT a chocolate chip cookie cake, which looks like a giant cookie and has a cookie texture instead of a cake texture.
This is a simple, classic banana sheet cake with chocolate chips and cream cheese frosting
Tips for Easy Chocolate Chip Cake Recipe:
- Use RIPE bananas. The riper, the better because it adds a lot of sweetness and banana flavor to this cake.
- You can REPLACE chocolate chips with any other add-ins of your choice like walnuts or pecans.
- DON’T replace butter with oil because butter give this cake a richer flavor.
- Yogurt can be replaced withs our cream or vice versa but make sure you are using full fat versions. I, personally, prefer the sour cream chocolate chip cake.
- BOTH, granulated and brown sugar, need to be used in this recipe for the perfect level of sweetness.
- Bananas are naturally very sweet and based on how sweet they are and how sweet you like your cakes, you can ADJUST the amount of sugar.
- You can use a 9×13 cake pan too but you will have to INCREASE the baking time by about 5-6 minutes.
- Use MINI chocolate chips because the regular sized chocolate chips tend to sink to the bottom of the cake.
Flavor Variations for Banana Chocolate Chip Cake:
- For chocolate chip cake recipe with cake mix, use a yellow cake mix and follow box instructions plus add 2 rips bananas and stir in 1/2- 3/4 cups chocolate chips.
- For*chocolate chip coffee cake, make a streusel crumb topping and toss that on top of the cake prior to baking. Omit the frosting because the crumbling is sweet enough,
- For *mint chocolate chip cake, replace cream cheese frosting with mint frosting.
- For strawberry chocolate chip cake, replace cream cheese frosting with strawberry frosting.
- For pumpkin chocolate chip cake, you can replace bananas with the same quantity of pumpkin and can you also use a pumpkin spice frosting.
- For double chocolate chip cake recipe, use recipe below to make banana chocolate chip cake with chocolate frosting instead of cream cheese frosting.
- For zucchini chocolate chip cake, replace bananas with the same quantity of finely shredded zucchini (remove excess water).
- For chocolate chip birthday cake recipe, use circle cake pans and make a layer cake, filled and frosted with cream cheese icing.
How to Make Chocolate Chip Cake From Scratch?
- Whisk together flour, baking powder, baking soda, cinnamon powder and keep aside.
- In another mixing bow, mix together butter, sugar, eggs, sour cream, vanilla extract, mashed bananas until smooth.
- Dump the dry mixture into this wet mixture and mix until just combined.
- Stir in chocolate chips.
- Bake.
- Let the cake cool down and frost it in icing. Enjoy!
Other Banana Recipes:
Banana Chocolate Chip Cake {Banana Sheet Cake}
Quick and easy chocolate chip cake recipe that’s packed with ripe bananas and chocolate chips. This banana sheet cake is soft, moist and can serve a crowd at parties or picnics.
Yield: Slices
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1 tsp Cinnamon powder
- 1/2 cup Butter, Unsalted, Room temperature
- 1 cup Granulated sugar
- 1/4 cup Brown sugar
- 2 Eggs, Large
- 1 tsp Vanilla extract
- 1 cup Bananas, Ripe, Mashed, About 2-3 large bananas
- 1/2 cup Sour cream, OR yogurt, Full Fat
- 3/4 cup Chocolate chips, Mini, Coated in some flour to prevent sinking
- 2 cups Cream cheese frosting
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon powder. Keep aside.
- In another mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs, vanilla extract, mashed bananas, sour cream and mix until smooth and creamy.
- Dump the dry flour mixture into this wet mixture and mix until just combined.
- Coat chocolate chips in some flour and STIR these coated chocolate chips in the batter. Don’t mix them aggressively!
- Pour batter in a greased/ floured rectangle baking pan (Dimensions: 10×15). Spread it with a spatula.
- Bake at 350 degrees for about 20-25 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cake to cool down completely.
- Ice the top of the cake with cream cheese frosting and toss some chocolate chips, if you like. Enjoy!
Notes
- Read all my tips above.
- You can omit the chocolate chips and make just a simple banana sheet cake.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 225kcal, Carbohydrates: 35g, Protein: 1g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 123mg, Potassium: 59mg, Sugar: 26g, Vitamin A: 150IU, Vitamin C: 0.7mg, Calcium: 18mg, Iron: 0.6mg
My kids are going to love this! We just happen to have some overripe bananas on the counter right now. Yay for cake!
This looks heavenly!
I know I would have to have two slices for sure!