Chocolate Chip Banana Cake
This incredibly moist cake delivers sweet bananas, rich chocolate, and hints of cinnamon and vanilla. There’s also buttermilk in the batter, and its tanginess that perfectly compliments the sweetness of the bananas and chocolate.
This cake is super easy to make too. The batter comes together quickly in your mixer (either a hand-held mixer or stand mixer) and is made with pantry staples (flour, sugar, butter, bananas). It’s a rich and creamy batter that is pretty much effortless and foolproof. I’m sure you’ll be making it again and again.
Can you make this cake gluten-free? Absolutely. To make this cake gluten-free, replace the all-purpose flour with your favorite gluten-free flour blend.
What type of chocolate chips should you use? I used semisweet chocolate morsels, but you can also use bittersweet, milk, or white chocolate chips (or chunks) if you prefer.
Chocolate Chip Banana Cake
Ingredients
- 3 cups all-purpose flour, regular or gluten-free
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter (12 tablespoons), softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 1/2 cups mashed ripe bananas, about 3 large bananas
- 1 teaspoon pure vanilla extract
- 1 1/2 cups buttermilk
- 1 cup semisweet chocolate chips
Equipment
Instructions
- Preheat the oven to 350 degrees. Coat a 9×13-inch baking pan with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Using a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy. Add both sugars and beat on high until well blended, about 1 to 2 minutes, scraping down the sides of the bowl as necessary.
- Beat in the eggs, one at a time. Beat in the mashed bananas and vanilla.
- With the mixer on low speed, beat in half of the flour mixture until just blended. Beat in the buttermilk. Beat in the remaining flour mixture until just blended. Don’t over-mix, even if there are a few small lumps.
- Pour the batter into the prepared pan and top with the chocolate chips.
- Bake for 30 to 40 minutes, until a wooden pick inserted near the center comes out clean or with little moist bits clinging to it.
- Cool the cake on a wire rack for 5 minutes before slicing and serving.
- Store leftovers in an airtight container.