Banana Chocolate Chip Cake

You’ll absolutely love this banana chocolate chip cake if you like the idea of a moist, soft banana cake covered with rich peanut butter frosting.

Simple ingredients are transformed into an incredible banana delight in this chocolate chip cake. The frosting is also deceptively straightforward but rich, creamy, and chocolatey.

It’s a dessert that is incredibly simple to make and is always a hit.

Every baker who loves baking needs a banana cake recipe in their collection.

This recipe is affordable, simple to prepare, and has the extra benefit of utilising overripe bananas that are no longer suitable for eating raw.

This is an easy method to transform a bunch of old bananas into something amazing.

Since they’ll be mashed, they should be speckled brown and overripe but not completely mushy.

Your bananas need to be extremely ripe in order to make banana cake.

This is what gives the banana cake its texture and flavour as they ripen, becoming softer and sweeter. It simply won’t work the same way if you try to make this using green or really firm bananas.

Bananas should have very dark brown or black spots on their skins, or (preferably) absolutely no spots at all.

The bananas will be quite mushy when you peel them. With little work, this recipe makes a deliciously indulgent cake.

It’s like a cake version of a loaf of chocolate chip banana bread, only better. This cake is incredibly soft and airy.

The cake has chocolate chips, while the frosting contains peanut butter. Chocolate lovers, prepare to be amazed!

What more could you ask for in a cake if you have topped it with peanut butter and chocolate chips?

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment. I love hearing from you.

• Chocolate Chip Cookie
• Chocolate Chip Muffin
• Banana Bread
• Banana Smoothie
• Chocolate Brownies

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Banana Chocolate Chip Cake

by Nabeela Kauser

This banana chocolate chip cake is superior to any store-bought cake and is bursting with luscious tastes. What complements bananas the best? Peanut butter with chocolate, of course!

5 from 2 votes

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Baking, Dessert

Cuisine American

Servings 16

Calories 295 kcal

Cook ModePrevent your screen from going dark

Ingredients

Cake

• ▢ Vegetable Oil Spray Nonstick
• ▢ 350 g Plain Flour
• ▢ 2 tsp Baking Soda
• ▢ 2 tsp Kosher Salt
• ▢ 300 g Sugar
• ▢ 200 g Butter Unsalted
• ▢ 100 g Brown Sugar
• ▢ 3 Eggs Large
• ▢ 1 tsp Vanilla Extract
• ▢ 3 Bananas Mashed and very ripe
• ▢ 200 g Sour Cream
• ▢ 150 g Chocolate Chips

Frosting

• ▢ 500 g Peanut Butter
• ▢ 200 g Icing Sugar
• ▢ 200 g Butter Unsalted
• ▢ 2 tsp Vanilla Extract

Garnish

• ▢ 150 g Chocolate Chips

Instructions

Cake

• Preheat the oven to 180°C (350°F) gas mark 4.
• Coat the cake tins with nonstick spray and line the bottom with parchment paper. (See Note 1).
• In a medium bowl whisk the flour, baking soda, and salt.
• Using an electric whisk, beat the sugar, butter, and brown sugar in a large bowl until light and fluffy, for about 3 minutes.
• Add the vanilla extract and the eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl.
• Add dry ingredients and beat on low speed just to blend.
• Add the bananas and sour cream and gently beat just to blend.
• Fold in the mini chocolate chips.
• Divide batter evenly among both tins.
• Bake the cakes for about 35 minutes in the preheated oven.
• Transfer the cakes to wire racks and let the cakes cool down for 10 minutes.
• Invert the cakes onto the racks and peel off the parchment paper and let cool completely.

Frosting

• Using an electric whisk, beat the peanut butter, icing sugar, butter, vanilla extract in a medium bowl for 2-3 minutes, until a light and fluffy frosting forms.
• Place 1 cake on a platter and spread part of the frosting over. Place the second cake on top.
• Cover the top and sides of the cake with the remaining frosting.

Garnish

• Garnish with chocolate chips.
• Cover and chill. Let stand at room temperature for 1 hour before serving.

Notes

Note 1 – This recipe will require two square 8-inch cake tins.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 295kcalCarbohydrates: 28gProtein: 11gFat: 16gSaturated Fat: 10gTrans Fat: 0.2gCholesterol: 53mgSodium: 189mgPotassium: 541mgFiber: 0.04gSugar: 28gVitamin A: 548IUVitamin C: 3mgVitamin D: 4µgCalcium: 376mgIron: 0.2mg

Keyword Baking, Banana, Cakes, Chocolate, Chocolate Cake, Dessert

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