Go Back
Homemade Chocolate Chip Banana Cake photo

Chocolate Chip Banana Cake

This Chocolate Chip Banana Cake is a delicious way to use up overripe bananas! Moist, tender, and full of rich chocolate flavor, it’s a crowd-pleaser!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 large overripe bananas
  • 1 cup unsalted butter room temperature
  • 1 cup sugar granulated
  • 1 cup brown sugar packed
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup Greek yogurt room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1.5 cups semi-sweet chocolate chips
  • 0.5 cup heavy cream for drizzling

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • 9x13-inch baking pan
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your 9x13 inch baking pan with butter or cooking spray, and optionally line the bottom with parchment paper.
  3. Step 3: In a mixing bowl, mash the bananas until smooth. Set aside.
  4. Step 4: Cream together the butter, sugar, and brown sugar until light and fluffy.
  5. Step 5: Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  6. Step 6: Add the Greek yogurt and mashed bananas, stirring until combined.
  7. Step 7: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  8. Step 8: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  9. Step 9: Fold in the chocolate chips until evenly distributed.
  10. Step 10: Pour the batter into the prepared baking pan and bake for 30-35 minutes.
  11. Step 11: Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
  12. Step 12: Slice and serve plain or with a drizzle of heavy cream.

Notes

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Rewarm in the microwave for about 15-20 seconds before serving.