Chocolate Chip Banana Cake

Bursting with ripe bananas and just enough chocolate, this Chocolate Chip Banana Cake is a favorite snack, breakfast, or dessert to share with the kids. Bonus: It's SO easy to make and stores incredibly well for days.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 24

Total Time 34

Servings

Calories 107kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup very ripe mashed bananas (from about 2 medium bananas)
2 large eggs (lightly beaten)
¾ cup milk
¼ cup unsalted butter (melted and slightly cooled)
1 teaspoon vanilla extract
1 cup whole wheat flour
¼ cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup dark chocolate chips (chopped, or mini chocolate chips)

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F and line an 8x8-inch metal baking pan. Set aside.
Add the banana, eggs, milk, butter, and vanilla to a medium bowl. Whisk smooth.
Add the flour, sugar, cinnamon, baking powder, baking soda, and salt to the bowl. Stir gently with a spatula or spoon to combine thoroughly.
Pour into the prepared pan and top with the chocolate chips.
Bake for 22-26 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer the cake (using the parchment paper) to a wire rack to cool fully. Slice into bars and serve.

Notes

Once cool, store the sliced cake in an airtight container on the counter for 3 days or in the refrigerator for up to a week. Serve cold or place onto a heat-safe plate and warm for 15-30 seconds to serve warm.
This works best made in a metal pan. If using a glass baking pan, bake as directed then cover with foil and bake for 8-10 more minutes as needed to set the middle of the cake.
Dairy-free: Use nondairy milk and in place of butter, either peanut butter, vegan butter, or melted coconut oil.
Egg-free: Use a store-bought egg replacer or a chia or flax egg. If using a chia or flax egg, it may take longer to bake through and may have a moister final texture.
Substitute maple syrup or honey for the sugar or omit entirely if desired. It will be less sweet if you omit it, so be sure to use very, very ripe bananas.
ITry this recipe as muffins in this Chocolate Chip Banana Muffin recipe.

Nutrition