Banana Chocolate Chip Cake (Printer-Friendly)
Moist banana cake with semisweet chocolate chips—tender crumb, easy mixing, bakes in 45 minutes.
# What You'll 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 Steps:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
02 - In a large bowl, whisk together mashed bananas, oil, eggs, sugar, and vanilla until fully incorporated.
03 - In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
04 - Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing.
05 - Fold in the chocolate chips, reserving a small handful for topping.
06 - Pour batter into the prepared pan. Evenly sprinkle reserved chocolate chips over the surface.
07 - Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- It’s the kind of soft, chocolate-flecked cake that makes even a regular afternoon feel a little special.
- Bananas keep it extra moist for days, so those sly late-night nibbles are justified.
02 -
- If you rush cooling and try to slice the cake warm, it tends to crumble and stick—patience pays off.
- Reserving chocolate chips for the top makes the cake look bakery-worthy and guarantees melty bites in every slice.
03 -
- Letting your bananas get deeply speckled (almost black) delivers the fullest flavor—don’t be afraid to wait an extra day.
- Swapping in brown sugar for part of the white gives lovely caramel notes that play off the banana’s sweetness.