Banana Cake with Chocolate Chips
Moist like banana bread, yet light like cake, this delectable treat requires one bowl (or food processor) and a handful of everyday ingredients. Whip it up for breakfast, brunch, midday snacking, and dessert because it’s healthy too!
You won’t believe how moist this cake is. And it’s not moist because we use a lot of butter or oil. It’s moist because we use lots and lots of mashed bananas – 1 1/2 cups to be exact. That’s about 3 to 4 bananas, depending on the size you use. Make sure your bananas are super soft and over-ripe for the best texture and flavor.
There’s no electric mixer needed for this cake. You can use a food processor if you want (I like to start this recipe by using my food processor to mash the bananas, but that’s optional). You can also make this cake in one big bowl, with a whisk and a spatula.
Use mini chocolate chips so they spread out in the batter. You can certainly use regular chips, but I love how the mini chips cover every inch, guaranteeing bananas and chocolate in every bite.
Serve this banana cake any time of day. Because this cake is healthy, you can feel good about serving it for breakfast. Yes, there’s sugar and chocolate chips, but have you checked the sugar in your favorite cereal lately? This cake is brimming with nutritious bananas in every slice. You can also make this cake gluten-free by choosing your favorite gluten-free flour.
Banana Cake with Chocolate Chips
Ingredients
- Cooking spray
- 1 1/2 cups mashed bananas, about 3 large or 4 medium, over-ripe bananas
- 4 tablespoons butter, melted
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour, or gluten-free flour of choice
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup mini chocolate chips
Equipment
Instructions
- Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
- In a food processor or large mixing bowl, combine the bananas, melted butter, egg, and vanilla.
- Add the flour, sugar, baking soda, and salt and process or mix until just blended (don’t over-mix, mix just until the flour is incorporated). Fold in the chocolate chips.
- Transfer the batter to the prepared pan and smooth the surface. Bake for 30 to 40 minutes, until a wooden pick inserted near the center comes out with little moist bits clinging to it.
- Cool the cake in the pan for 10 minutes before serving. Store leftovers in an airtight container for up to 3 days.