Chocolate Chip Banana Cake

If there is anything better than a chocolate chip banana cake. A light and airy, oil-based vanilla batter, with sweet ripe bananas, a hint of spice, and lots of chocolate chips. It takes only 10 mins to prep the batter and 40 minutes to bake it.

Table of Content

• Why make this cake
• Ingredients and substitutes
• Step by step instructions
• More recipes with chocolate chips
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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The classic combination of chocolate and banana cannot be more perfect than in this cake. In fact, I use to say banana cake is my favorite. But, after having this chocolate chip banana cake? Think again. And, you must watch kids enjoy this cake - they love it.

Why make this cake

• This is a simple and easy oil-based batter with lots of ripe bananas and of course chocolate chips. The oil keeps the batter moist but also light and airy.
• Most of the ingredients are simple pantry staples and ripe bananas.
• You don't need any speical equipment. I am using a hand mixer in the video but you could just as well use a bowl and whisk.
• The secret to a good banana cake is ripe bananas. In fact, the more soft, mushy and rip those bananas are the better your banana cake or cupcakes will taste. Since, the natural sweetness and flavor of bananas are enhanced as the banana becomes ripe and soft.
• Also, the batter is quite versatile because it can do so much more with it.
  • A banana cake is often served with cream cheese frosting. My favorite is either my no butter cream cheese frosting or my whipped cream buttercream.
  • You can omit the chocolate chips for a simple and easy banana cake of course.
  • Drizzle caramel over these as we did in my caramel banana cake,
  • Add chocolate chips as we did in my chocolate chip banana cake.

Ingredients and substitutes

• Banana - I love to use soft overripe bananas. They don't look as impressive when they are overripe but they are at their sweetest and perfect for cakes and fritters.
• All-purpose flour - Yes, regular plain flour (maida) is all you need for these cakes. Do not use any self-raising flour since those contain more leavening.
• Butter - I prefer to use unsalted butter so I can control the quantity of sugar in my recipe. And yet, if salted butter is all you have to go ahead and use it. Just omit salt in the recipe.
• Sour cream - Gives the cake a soft crumb. You can make sour cream at home. Greek yogurt is always a great substitute for sour cream.
• Sugar - I prefer to use white sugar so it won't alter the color of my cakes, and yet feel free to use the same amount of light brown sugar. I would not recommend dark brown sugar. 
• Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide, a large egg weighs between 50 to 60 grams.
• Vanilla - A good quality vanilla will make a huge difference. You can use vanilla extract, bean paste or sugar.
• Chocolate - I am using chocolate chips but you can use a chopped chocolate bar.

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Step by step instructions

• Preheat the oven to 325°F / 165°C/ Gas Mark 3
• Grease and flour a 9 x 4 loaf pan or 2 x 6-inch round baking pans.

• Combine dry ingredients – baking powder, baking soda, salt, cinnamon powder, grated nutmeg, and flour. Use a sifter or whisk to make sure it is well combined.
• Mash banana with a fork and set aside.
• In the bowl of the stand-mixer using the whisk attachment, whip eggs with sugar until light and foamy. Gradually add the oil followed by the sour cream and vanilla extract.
  Pro tip - you can also use just a bowl and whisk to ensure everything is well combined.

• Next, add the mashed banana followed by the flour mixture and chocolate chips. Pour into the greased and lined loaf pan. Sprinkle some more chocolate chips on top (optional)
• Bake for 40 to 50 minutes or until the skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then invert on a cooling rack.
• Serve warm, room temperature, or cold.

Storage

• Once decorated the cake does not need to be refrigerated. 
• It can stay at room temperature for three days or in the fridge for up to a week. 
• Once cut always cover the cut side of the cake with plastic wrap so the cake does not dry out.

More recipes with chocolate chips

• Chocolate Chip Pumpkin Bread
• Chocolate Chip Muffins
• Chocolate Chip Cookies Recipe
• Everyday Chocolate Chip Cookies (no chill)
• BEST Eggless Chocolate Chip Cookies
• Chocolate Chip Pumpkin Pancakes

Frequently asked questions

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