Description
How to make moist banana chocolate chip cake with ripe bananas and dark chocolate chips that tastes like pure comfort in every bite.
Ingredients
Scale
Base Ingredients
- 3 large ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Flavor Builders
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup whole milk
- 1 cup dark chocolate chips
- 2 tablespoons brown sugar
Toppings
- 1/4 cup mini chocolate chips for sprinkling
- 1 tablespoon turbinado sugar for topping
- 1 tablespoon sliced almonds, optional
- Powdered sugar for dusting, optional
Instructions
- Prep Pan: Preheat oven to 350°F and grease a 9×13 inch baking pan with butter. Line with parchment paper for easy removal and dust lightly with flour.
- Mash Bananas: In a large bowl, mash bananas until mostly smooth with some small chunks remaining. These little pieces will create pockets of intense banana flavor throughout the cake.
- Mix Wet: Stir melted butter, granulated sugar, brown sugar, egg, and vanilla into mashed bananas until well combined. The mixture should look creamy and smell absolutely divine.
- Combine Dry: In separate bowl, whisk together flour, baking soda, salt, and cinnamon. This ensures even distribution of leavening agents for consistent rise and texture.
- Fold Together: Add dry ingredients to wet ingredients alternating with milk, beginning and ending with flour mixture. Fold in chocolate chips gently to avoid overmixing.
- Bake Cake: Pour batter into prepared pan and sprinkle with mini chips, turbinado sugar, and almonds. Bake 30-35 minutes until golden and toothpick comes out clean.
- Cool Completely: Let cake cool in pan for 10 minutes, then turn out onto wire rack. Cool completely before cutting for clean slices and best texture.
Notes
- Use very ripe bananas with brown spots for maximum sweetness and flavor.
- Don’t overmix the batter once flour is added to avoid tough texture.
- Store in airtight container at room temperature for up to 4 days.
- Cake tastes even better the next day as flavors develop.
- Toss chocolate chips in flour before adding to prevent sinking.
- Cool completely before cutting for clean, neat slices.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 45g
- Protein: 4g