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Banana Chocolate Chip Cake

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
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 1025kcal
Author Chelsea Lords
Cost $8.12

Ingredients

Cake

  • 1 and 1/2 cups (375g) very ripe bananas, mashed (about 3 large bananas)
  • 1/2 teaspoon lemon juice
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1 cup (230g) granulated white sugar
  • 1/2 cup (90g) dark brown sugar tightly packed
  • 1/4 cup (56g) full-fat sour cream or full-fat honey vanilla Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 3 cups (410g) 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 (180g) miniature chocolate chips
  • 1 and 1/2 cups (375g) buttermilk, at room temperature

Milk Chocolate Frosting

  • 1 and 1/4 cups (284g) unsalted butter, softened to room temperature
  • 3-4 cups (332g for 3 cups) powdered sugar
  • 3/4 cup (72g) 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 decorating

Instructions

  • PREP: 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.

Notes

Note 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:
  1. Tear off a sheet of parchment, slightly larger than the cake pan.
  2. Fold the parchment in half.
  3. Then fold the parchment in half again.
  4. Fold into a triangle.
  5. Fold the triangle in half again.
  6. Hold the triangle against the bottom of the pan from the center outwards.
  7. Cut the parchment right where it meets the edge of the cake pan along the curve of the cake pan.
  8. 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

Serving: 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