Description
This moist and flavorful Chocolate Chip Banana Cake combines the natural sweetness of ripe bananas with rich mini chocolate chips for the perfect dessert or snack. Topped with a creamy cocoa chocolate frosting, this cake is easy to make and perfect for sharing.
Ingredients
Scale
Cake
- 1/2 cup salted butter (softened)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 medium ripe bananas, mashed (about 1 cup)
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 1 ¾ cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Frosting
- 3 tablespoons salted butter (softened)
- 1 ¾ cups powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9×9-inch baking pan by spraying it lightly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2 to 3 minutes. Make sure to scrape down the sides of the bowl as needed to incorporate everything evenly.
- Add Wet Ingredients: Add the eggs to the creamed mixture and beat until fully combined. Then add the mashed bananas, vanilla extract, and sour cream, mixing well to create a smooth batter.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet mixture, mixing only until just blended to avoid overworking the batter. Gently fold in the mini chocolate chips by hand to distribute evenly.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
- Prepare Frosting: In a small bowl, combine the softened butter, cocoa powder, powdered sugar, vanilla extract, and 3 tablespoons of milk. Use an electric hand mixer to beat the mixture until smooth and creamy. Add additional milk as needed to reach your desired frosting consistency.
- Frost the Cake: Once the cake has cooled completely, spread the chocolate frosting evenly over the top. Slice and serve.
Notes
- Use ripe bananas for maximum flavor and natural sweetness.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Ensure the cake is completely cool before frosting to prevent melting.
- You can substitute mini chocolate chips with regular chocolate chips if preferred.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
