Home > Desserts > Banana Chocolate Chip Cake Banana Chocolate Chip Cake May 11, 2020 | 14 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Double-layer Banana Chocolate Chip Cake combines miniature chocolate chips speckled throughout and a rich, creamy chocolate frosting covering the cake. Try some other popular banana desserts, such as the practically famous Banana Cupcakes or these vanilla-custard-filled banana crepes! Banana Chocolate Chip Cake This delicious cake combines sweet banana bread and chocolate chips, topped with creamy milk chocolate frosting, a family favorite. Inspired by Sally’s Baking Addiction, it’s adapted from her first cookbook, which includes new cookie recipes. Perfect for banana and chocolate lovers, this cake proves that chocolate and banana are a heavenly match. You can read more about her cookbook here, and grab your own copy here. QUICK TIPQuickly ripen bananas for this cake by baking them. Place bananas on a parchment-lined tray and bake at 350°F for 7-8 minutes until the skins turn black, flipping if necessary. Let them cool, discard any liquid, and mash for the Banana Chocolate Chip Cake. Ingredients In Banana Chocolate Chip Cake Ripe Bananas: Provide moisture, natural sweetness, and banana flavor. Lemon Juice: Enhances the banana flavor and helps maintain color. Butter: Adds richness and helps with the cake’s texture. White and Brown Sugars: Sweeten the cake; brown sugar also adds moisture and a caramel-like flavor. Sour Cream/Yogurt: Adds moisture and creaminess, contributing to a tender crumb. Vanilla Extract: Enhances overall flavor. Eggs: Provide structure, richness, and help with leavening. Flour: The main structure of the cake. (Here’s a video tutorial for how to properly measure flour for this recipe.) Baking Powder and Baking Soda: Leavening agents that help the cake rise. Salt and Cinnamon: Enhance and balance flavors. Chocolate Chips: Add sweetness and texture. Buttermilk: Adds moisture, tenderness, and a slight tang to the cake. How To Make Banana Cake With Chocolate Chips Preheat oven and prepare the pan. Mix mashed bananas with lemon juice. Cream butter and sugars, then add sour cream or yogurt, vanilla, and eggs. Combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon. Alternately add dry ingredients and buttermilk to the creamed mixture. Fold in banana mixture and chocolate chips. Pour into pan and bake until a toothpick comes out clean. STORAGE Storage Tips Room Temperature: Keep in an airtight container for up to 3 days. Refrigerator: Store in an airtight container for up to 1 week. Freezing: Wrap cake slices individually and freeze for up to 3 months. Thaw at room temperature. More Amazing Cake Recipes Oreo Ice Cream Cake Waffle Cake Chocolate Cake Recipe Bundt Cake Carrot Cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Banana Chocolate Chip Cake 5 from 5 votes - Review this recipe Double-layer Banana Chocolate Chip Cake with miniature chocolate chips speckled throughout and a rich, creamy chocolate frosting coating the cake. SAVE TO RECIPE BOX Print Recipe Banana Chocolate Chip Cake 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Double-layer Banana Chocolate Chip Cake with miniature chocolate chips speckled throughout and a rich, creamy chocolate frosting coating the cake. Course Dessert Cuisine American Keyword Banana Chocolate Chip Cake Prep Time 30 minutes minutes Cook Time 45 minutes minutes Chilling Time 2 hours hours Total Time 3 hours hours 15 minutes minutes Servings 12 servings Chelsea Lords Calories 1025kcal Author Chelsea Lords Cost $8.12 IngredientsCake▢ 1 and 1/2 cups very ripe bananas, mashed (about 3 large bananas)▢ 1/2 teaspoon lemon juice▢ 1/2 cup unsalted butter, softened to room temperature▢ 1 cup granulated white sugar▢ 1/2 cup dark brown sugar tightly packed ▢ 1/4 cup full-fat sour cream or full-fat honey vanilla Greek yogurt▢ 2 teaspoons pure vanilla extract▢ 3 large eggs, at room temperature▢ 3 cups white, all-purpose flour (See Note 1)▢ 1 teaspoon baking powder▢ 1 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1/2 teaspoon ground cinnamon▢ 1 cup miniature chocolate chips▢ 1 and 1/2 cups buttermilk, at room temperatureMilk Chocolate Frosting▢ 1 and 1/4 cups unsalted butter, softened to room temperature▢ 3-4 cups powdered sugar▢ 3/4 cup Dutch-process cocoa powder (See Note 2)▢ 3-5 tablespoons heavy cream▢ 1 teaspoon vanilla extract▢ 1/16 teaspoon (tiny pinch) fine sea salt▢ Optional: additional miniature chocolate chips for decoratingUS - Metric USMetric InstructionsPREP: Preheat oven to 325 degrees F. Generously grease two 9-inch round cake pans. Line the bottom with a circle of parchment paper (essential to get these cakes out of the pan nicely!). See Note 3. Grease the parchment paper and lightly dust the entire cake pan with flour.BANANAS: Thoroughly mash the bananas so no chunks remain; I like to mash them quickly by beating with a hand mixer. Measure to get a level 1 and 1/2 cups mashed bananas and then toss with lemon juice to prevent browning.WET INGREDIENTS: In the bowl of a stand mixer fitted with the whisk attachment, cream together the butter, white sugar, and dark brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add in the sour cream, vanilla, and 1 large egg. Beat to combine. Add the next egg; beat to combine. Add the final egg and beat. Stir in the mashed bananas.DRY INGREDIENTS: In a separate bowl, add in the spooned and leveled white flour, baking powder, baking soda, salt, cinnamon, and miniature chocolate chips. Stir together to combine, making sure the chocolate chips are coated in flour to keep them from sinking in the batter.BUTTERMILK AND DRY INGREDIENTS: With the mixer set on low speed, slowly add 1/3 of the flour mixture and then 1/3 of the buttermilk. Mix until just combined, being careful to not over mix. Repeat with the second and third portions of the flour and buttermilk. Mix until just incorporated. Stop mixing as soon as ingredients are combined.BAKE: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 45-50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 15 minutes in the cake pans and then invert the cakes onto a wire cooling rack to finish cooling completely. Do not frost until fully cooled.FROSTING: Using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 3-4 minutes. Add 3 cups of powdered sugar and cocoa powder and mix on low. Add 3 tablespoons of heavy cream and the vanilla extract. If the frosting is too thin, add more powdered sugar (up to 1 cup) until you get the desired consistency. If the frosting is too thick, you can add more heavy cream (up to 2 tablespoons). Add in the salt. If the frosting is still too sweet, add a dash more salt.ASSEMBLE: If the cake layers are slightly domed on top, carefully level them off with a sharp serrated knife or cake leveler. To build the cake, smear a tiny bit of frosting in the center of your cake stand/plate (to keep the cake from sliding). Next, place the first layer bottom side up. Using a knife or offset spatula, spread the top of the cake evenly with the chocolate frosting. Place the second layer on top, top side up, and spread more frosting evenly over the top. Frost the top and sides of the cake. Decorate with additional miniature chocolate chips, if desired. Slice and serve. This cake is best enjoyed within 2-3 days. Recipe NotesNote 1: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour you will pack in too much flour (creating a drier and less-flavorful cake) Note 2: Use Dutch-process (not natural cocoa powder) for the frosting, for best flavor and texture. Note 3: Make a parchment paper round bottom for the cake pans by following these steps: Tear off a sheet of parchment, slightly larger than the cake pan. Fold the parchment in half. Then fold the parchment in half again. Fold into a triangle. Fold the triangle in half again. Hold the triangle against the bottom of the pan from the center outwards. Cut the parchment right where it meets the edge of the cake pan along the curve of the cake pan. Unfold the parchment and press into the bottom of the cake pan. Note 4: Banana Cake recipe adapted (with permission) from Sally's Baking Addiction Cookbook. Note 3: Calories include the frosting. Nutrition FactsServing: 12servings | Calories: 1025kcal | Carbohydrates: 164g | Protein: 13g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 309mg | Potassium: 484mg | Fiber: 8g | Sugar: 105g | Vitamin A: 1120IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.