Description
This Moist Banana Cake with Chocolate Chips is a delightful dessert that combines ripe bananas and rich chocolate chips in a soft, tender cake. Perfect for any occasion, this easy-to-make banana cake features a balance of sweetness and subtle cinnamon spice, making it a comforting treat for all ages.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Add-ins
- 1 cup semi-sweet chocolate chips (plus more for topping)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×9-inch square baking pan or line it with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth base for the batter.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, mashed bananas, and sour cream until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing, which can make the cake tough.
- Fold In Chocolate Chips: Gently fold in the chocolate chips evenly throughout the batter.
- Pour and Top Batter: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Sprinkle additional chocolate chips on top if desired for extra chocolate flavor and decoration.
- Bake the Cake: Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For extra texture and flavor, add 1/2 cup chopped walnuts or pecans to the batter before baking.
- This banana cake stays moist for several days when stored in an airtight container.
- You can freeze slices of the cake for longer storage; thaw at room temperature before serving.
