Chocolate and bananas were, in my humble opinion, MFEO (made for each other)! I've always loved the combination, and I think it comes from my early memories of this delicious chocolate chip banana cake.
My mom used to make chocolate chip banana cake for my brothers and me when we were kids, and we would DEVOUR it! Little did we know that in addition to the sweet chocolate chips, there were tons of healthy bananas packed in there. I love this cake because it doesn't need frosting to be delicious, but you can always top it with sifted powdered sugar if you want to fancy it up. Feel free to dial back the chocolate chips, but I personally think that every bite should have chocolate and bananas together.
Keep in mind, this isn't the same as my chocolate chip banana bread. The bread is much denser and has more structure. This truly is a cake, and while I'll still eat it for breakfast (like, every day), you can expect it to be more like a sweet treat than a bread. I love this cake because the bananas keep it super moist, and the chocolate chips stay soft, even after several days (if you have any cake left over at all!).
When choosing your fruit, I highly recommend very overripe bananas for this chocolate chip banana cake recipe. I usually wait until my bananas are black in color and very soft - it makes them easier to mash and incorporate into the batter. If you don't have Greek yogurt or buttermilk on hand, simply add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes until the milk starts to curdle.
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Chocolate Chip Banana Cake
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 24 pieces 1x
- Category: Dessert
Ingredients
- 2 ¼ cups (18 ounces if weighing) cake flour
- ½ teaspoon double-acting baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup room temperature butter
- 1 ½ cups granulated sugar
- 2 room temperature eggs
- 6 mashed ripe bananas
- 1 teaspoon vanilla extract
- ¼ cup plain greek yogurt or buttermilk
- 3 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease an 11x13 inch pan, set aside.
- In a large mixing bowl, sift the cake flour with the baking powder, baking soda and salt; set aside.
- In a separate bowl, use a stand mixer (or a handheld mixer) to cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Prepare the mashed banana mixture - mix together the vanilla extract and the yogurt or buttermilk with the mashed bananas.
- Add the flour mixture to the butter and sugar mixture in three parts, alternating with the banana mixture. Mix batter until smooth after each addition.
- Fold in the chocolate chips.
- Transfer batter to the greased 11x13 inch pan, bake 1 hour, or until the top is browned and a toothpick inserted into the center of the cake comes out clean.
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