Chocolate Chip Banana Cake
Baking banana bread has always been a thing, it especially had a moment during the pandemic and as a result there are zillions recipes of out there. Here's my little spin on the classic - Chocolate Chip Banana Cake
Confession time - I am not a banana bread fan, I just think it has a weird taste. I want to love it so much because it is such a classic thing to bake at home especially with kiddos, up there with chocolate chip cookies, but I just can't get into it. So, I set out to create a version that's more of a cake with a hint of that banana taste (and all of the moistness bananas provide) and chocolate chips because chocolate chips can do no wrong.
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Ingredients
Here's what you'll need:
- Bananas - 3 medium to large and they need to be super ripe.
- Flour - All purpose.
- Oil - any neutral (no taste) like canola or vegetable is fine.
- Baking Powder and Baking Soda - for rise in the cake.
- Eggs - I always use extra large eggs.
- Sugar - regular ol' granulated sugar.
- Vanilla - gives such a great flavor with the bananas and chocolate.
- Baking Spray - not just regular cooking spray. The baking spray contains flour which helps the cake release. If you don't have any use cooking spray but the chances are higher of the cake sticking to the pan.
- Chocolate Chips - milk chocolate or semi-sweet, your call.
The Recipe Rundown
Here are the steps to making Chocolate Chip Banana Cake:
Step 1: Preheat oven to 350℉ and spray Bundt pan with baking spray (preferred) or cooking spray making sure it is well coated so cake will come out easily.
Step 2: In a bowl whisk together 2 cups all purpose flour, 2 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Set aside.
Step 3: In another bowl mash 3 bananas with a potato masher or fork until it becomes a smooth liquid with very few banana chunks.
Step 4: Add 3 eggs, 1 ½ cups sugar, 1 cup oil, and 1 Tbs vanilla to the bananas. Whisk until completely combined (the oil can be a little stubborn but it will get there).
Step 5: Add the flour into the banana mixture and whisk until just combined (overmixing will make the cake tough).
Step 6: Stir in chocolate chips.
Step 7: Pour batter into sprayed pan and bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the cake comes out clean (if there is wet batter on the toothpick bake an additional 5 minutes or until it comes out clean).
Step 8: Let pan cool for 10 minutes then give it an up and down shake. You should see the cake come loose from the sides. Put a plate over the pan and while holding both the plate and the cake pan turn upside down onto the plate and remove pan. Cake is best eaten completely cooled. Enjoy!
How To Store Your Banana Cake
This cake can be stored covered on the counter or in the fridge for 3-4 days. It also great to freeze! Wrap it up in tightly in plastic wrap and then foil, pop it in the freezer for up to two months.
Chocolate Chip Banana Cake Recipe
Equipment
- Bundt Pan
Ingredients
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 medium very ripe bananas
- 3 eggs extra large work best
- 1½ cups granulated sugar
- 1 cup vegetable or canola oil
- 1 Tbs vanilla extract
- 1¼ cups chocolate chips milk or semi-sweet
Instructions
- Preheat oven to 350℉ and spray Bundt pan with baking spray (preferred) or cooking spray making sure it is well coated so cake will come out easily.
- In a bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl mash bananas with a potato masher or fork until it becomes a smooth liquid with very few banana chunks.
- Add the eggs, sugar, oil, and vanilla to the bananas. Whisk until completely combined (the oil can be a little stubborn but it will get there).
- Add the flour into the banana mixture and whisk until just combined (overmixing will make the cake tough).
- Stir in chocolate chips
- Pour batter into sprayed pan and bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the cake comes out clean (if there is wet batter on the toothpick bake an additional 5 minutes or until it comes out clean).
- Let pan cool for 10 minutes then give it an up and down shake. You should see the cake come loose from the sides. Put a plate over the pan and while holding both the plate and the cake pan turn upside down onto the plate and remove pan. Cake is best eaten completely cooled. Enjoy!
Notes
- For baking, it is best to use baking spray. It has flour in it which really helps your baked goods come out of the pan clean without sticking. You can use regular cooking spray but it might stick.
- Try not to mix the batter too much as it will make the cake tough. Mix just enough so the ingredients are combined and if you see a few lumps that's ok.
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