Description
This Chocolate Chip Banana Cake is a moist, flavorful dessert perfect for banana lovers. Featuring ripe mashed bananas mixed into a tender cake batter with mini chocolate chips, it’s finished with a rich and creamy homemade chocolate frosting. Ideal for family gatherings or an indulgent afternoon treat, this cake is baked to perfection at 350°F and yields a deliciously soft texture with a sweet chocolatey finish.
Ingredients
Scale
Cake
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 medium ripe bananas, mashed (about 1 cup)
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Frosting
- 3 tablespoons salted butter, softened
- 1 3/4 cups powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk
Instructions
- Prepare Dry Ingredients: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine; set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Wet Ingredients: Add the eggs to the creamed mixture and beat until fully combined. Then incorporate the mashed bananas, vanilla extract, and sour cream, mixing well to create a smooth batter.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet batter and mix on low speed just until blended. Be careful not to overmix to keep the cake tender. Gently fold in the mini chocolate chips evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely in the pan before frosting.
- Prepare the Frosting: In a small bowl, combine softened butter, cocoa powder, powdered sugar, vanilla extract, and 3 tablespoons of milk. Using an electric hand mixer, beat until smooth and creamy. Add additional milk, one tablespoon at a time, until you achieve your desired frosting consistency.
- Frost the Cake: Once the cake is fully cooled, spread the chocolate frosting evenly over the top. Slice and serve as desired.
Notes
- For best results, use ripe bananas with brown spots for natural sweetness and moisture.
- Do not overmix the batter once the flour is added to avoid a dense cake texture.
- If mini chocolate chips are unavailable, regular chocolate chips can be chopped into smaller pieces.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Bring refrigerated cake to room temperature before serving for optimal flavor and texture.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and added moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
