Moist Cake, Banana, Chocolate Chips, Coffee Cake

Chocolate Chip Banana Cake

If there is anything better than a moist banana cake, it's this chocolate chip banana cake. A light and airy, oil-based vanilla batter, with sweet ripe bananas, a hint of spice and little morsels of chocolate chips make this everyone's favorite. It's a simple, easy and effortless recipe you will love making often.
4.94 from 15 votes
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Course: Dessert
Cuisine: American
Keyword: Banana, Banana cake recipe, cake, Coffee Cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 418kcal
Author: Veena Azmanov


Makes one 9x4 loaf cake or 2 x 6-inch round cakes

  • 224 grams All-purpose flour
  • 80 ml Cooking oils
  • 2 Eggs large
  • 150 grams Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Cinnamon powder
  • 1/8 tsp Nutmeg grated
  • 1/4 cup Sour cream
  • 1 1/2 cup Banana mashed about 3 to 4
  • 150 grams Chocolate Chips
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt


Prepare Pans

  • Preheat the oven to 160 C / 320 F.
  • Grease and flour a 9 x 4 loaf pan or two 6-inch round baking pans.
  • Combine dry ingredients together – 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 and set aside.

Prepare Batter

  • In a mixing bowl, using the whisk attachment, whip eggs and sugar until light and foamy.
  • Then, add the oil followed by the sour cream and vanilla.
  • Add the mashed banana and combine well.
  • Lastly, add the flour, followed by chocolate chips - and combine well.
  • Pour into a greased and lined loaf pan.
  • Sprinkle some more chocolate chips on top (optional).

Bake Cake

  • Bake in a preheated oven 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.



  • 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 cling/plastic wrap so the cake does not dry out.


Calories: 418kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 260mg | Potassium: 274mg | Fiber: 2g | Sugar: 36g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1.7mg