Banana Chocolate Chip Cake (Print Version)
Moist banana cake studded with semisweet chocolate chips; easy to bake, serves 10-12.
# What You Need:
→ Wet Ingredients
01 - 3 medium ripe bananas, mashed
02 - 1/2 cup vegetable oil or melted butter
03 - 2 large eggs
04 - 1 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 3/4 cups all-purpose flour
07 - 1 1/2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Add-Ins
10 - 1 cup semisweet chocolate chips
# How-To:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
02 - In a large mixing bowl, whisk together mashed bananas, vegetable oil or melted butter, eggs, granulated sugar, and vanilla extract until fully blended.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.
04 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
05 - Fold in the chocolate chips, reserving a small handful to sprinkle on the surface before baking.
06 - Pour the batter into the prepared cake pan. Evenly scatter reserved chocolate chips on top.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs attached.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- It’s one of those cakes that tastes like you worked much harder than you actually did.
- The combination of ripe bananas and gooey chocolate chips creates that rare treat everyone asks you for the recipe.
02 -
- If you overmix the batter after adding the flour, the cake will turn heavy instead of tender—you only need to mix just until the flour disappears.
- Sprinkling a few chocolate chips on top right before baking means you get gooey, irresistible pools right at the surface every time.
03 -
- Letting your bananas get deeply speckled—almost black—intensifies the flavor more than you’d expect.
- A quick dusting of flour on the chocolate chips before folding helps prevent them sinking to the bottom.