Home > Desserts > Banana Chocolate Chip Cake Banana Chocolate Chip Cake May 11, 2020 | 9 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 coating the cake. Try some other popular banana desserts: these practically famous banana cupcakes or these vanilla custard-filled banana crepes! Banana Chocolate Chip Cake This cake is like the best sweet banana bread in cake form. It’s dotted with plenty of chocolate chips and the creamy chocolate frosting takes this cake over the top. The milk chocolate frosting is my family’s favorite — one taste and you may want to make a batch of it to put on absolutely everything. This banana cake is adapted from, Sally of Sally’s Baking Addiction. She’s got a drool-worthy dessert website with tested and proven recipes you can trust. She’s also one of the sweetest people I’ve ever met and I’m so grateful we are friends. This cake is adapted and republished (with permission) from her first cookbook, which was recently re-released in paperback form with eight additional (new!) cookie recipes. You can read more about her cookbook here, and grab your own copy here. As a total banana dessert fanatic (and you all know how I feel about chocolate!), I was anxious to try my two favorites together. Typically, banana cakes and desserts are paired with a cream cheese, cinnamon, peanut butter, or vanilla frosting, so I was curious to try the chocolate with banana as presented in Sally’s cookbook. And it does not disappoint! Chocolate and banana is a match made in heaven! How to speed ripen bananas Want to make this cake but you don’t want to wait for your bananas to over-ripen? No problem — it’s so easy to speed ripen bananas! Take some regular bananas, place them on a parchment paper-lined tray, and then bake them for 7-8 minutes in a pre-heated 350 degree F oven. When the skins turn a deep black color, you know they are ready (to make sure the whole skin is black, flip the bananas if needed). Let the bananas cool completely, discard any accumulated liquids, and they’re ready to be mashed for this Banana Chocolate Chip Cake. How to mash bananas quickly for Banana Chocolate Chip Cake It’s important to make sure the bananas are thoroughly mashed, so there aren’t big chunks in the cake. To ensure smooth and well-mashed bananas, I like to beat them with a hand (or stand mixer) rather than a quick mash with a fork. Peel the bananas, break them in large chunks, and beat them with the mixer until thoroughly mashed. Banana Chocolate Chip Cake tips Use room temperature ingredients. It’s important for the final texture of this cake that all of the ingredients are at room temperature. (That includes the butter for the frosting!) Using room-temperature eggs helps the eggs blend more evenly into the batter, giving the cake a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use. 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 (drier and less flavorful cake). (Here’s a video tutorial for how to properly measure flour for this recipe.) Thoroughly cream the butter and sugars. Don’t rush this step; the creaming of the butter and sugars forms the foundation of the cake. When making a layered cake, it is important to make sure the batter is evenly divided between the two cake pans. The two layers need to look even, but even more importantly, the layers must bake evenly. The easiest way to confirm the layers are even is to weigh them! Pour even amounts into each pan and then check the accuracy with a kitchen scale. Adjust the batter in each cake pan to leave even amounts in each cake pan. Chocolate frosting The frosting is rich and indulgent — my all-time favorite chocolate frosting! The one ingredient that really sets this frosting apart is the cocoa powder. I recommend using Dutch–process instead of natural or plain cocoa powder. The Dutch process offers a more robust and intensely deep chocolate flavor. Regular cocoa powder will create a less flavorful and drier frosting. This is the exact cocoa powder I use (and highly recommend; it’s amazing!). Hershey’s “Special Dark”® cocoa powder is another Dutch-process cocoa powder that is readily found at most grocery stores. Line the cake pans Make sure to line the cake pans with parchment paper. This cake is so moist that if the bottom isn’t lined, it doesn’t come out very nicely. There’s a simple to way to do this; check out this photo slideshow or read the directions below: 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. More amazing cake recipes Oreo Ice Cream Cake only five ingredients Waffle Cake with fresh berries and a cream layer Chocolate Cake Recipe with chocolate frosting Bundt Cake two flavors! Carrot Cake with cream cheese frosting and candied pecans 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 3 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 3 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 Prep Time 30 minutes Cook Time 45 minutes Chilling Time 2 hours Total Time 3 hours 15 minutes Servings 12 servings Calories 668kcal Cost $8.12 IngredientsCake1 and 1/2 cups (375g) very ripe bananas, mashed (about 3 large bananas)1/2 teaspoon lemon juice1/2 cup (113g) unsalted butter, softened to room temperature1 cup (230g) granulated white sugar1/2 cup (90g) tightly packed dark brown sugar1/4 cup (56g) full-fat sour cream or full-fat honey vanilla Greek yogurt2 teaspoons pure vanilla extract3 large eggs, at room temperature3 cups (410g) white, all-purpose flour (See Note 1)1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon fine sea salt1/2 teaspoon ground cinnamon1 cup (180g) miniature chocolate chips1 and 1/2 cups (375g) buttermilk, at room temperatureMilk Chocolate Frosting1 and 1/4 cups (284g) unsalted butter, softened to room temperature3-4 cups (332g for 3 cups) powdered sugar3/4 cup (72g) Dutch-process cocoa powder (See Note 2)3-5 tablespoons heavy cream1 teaspoon vanilla extract1/8 teaspoon fine sea saltOptional: additional miniature chocolate chips for decorating 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: Throughly 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.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 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 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, or until a toothpick inserted into 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 on to a wire cooling rack to finish cooling completely. Do not frost until fully cooled.FROSTING: Using a handheld 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. 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. 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. Nutrition FactsCalories: 668kcal 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. Banana Cake recipe adapted (with permission) from Sally’s Baking Addiction Cookbook. Calories include the frosting.