Banana Chocolate Chip Cake (Printable)

Moist banana cake with semisweet chips; tender crumb, easy to make and delightful warm.

# What You Need:

01 - 3 medium ripe bananas, mashed

02 - 1/2 cup vegetable oil or melted butter

03 - 2 large eggs

04 - 1 cup granulated sugar

05 - 1 teaspoon pure vanilla extract

06 - 1 3/4 cups all-purpose flour

07 - 1 1/2 teaspoons baking powder

08 - 1/2 teaspoon baking soda

09 - 1/4 teaspoon salt

10 - 1 cup semisweet chocolate chips

01 - Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.

02 - In a large mixing bowl, whisk together mashed bananas, oil, eggs, sugar, and vanilla until thoroughly combined.

03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.

04 - Gradually add dry ingredients to banana mixture, stirring gently until just combined. Avoid overmixing the batter.

05 - Fold in chocolate chips, reserving a small handful to sprinkle on the surface before baking.

06 - Pour batter into prepared cake pan and evenly distribute reserved chocolate chips on top.

07 - Bake for 40 to 45 minutes, or until a toothpick inserted into the center emerges clean or with only a few moist crumbs.

08 - Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

01 -

It’s the secret answer for using up overripe bananas when banana bread feels too predictable.
The chocolate chips melt into gooey pockets that never fail to impress both guests and picky eaters.

02 -

Once, I overmixed the batter because I was distracted by a phone call; the cake came out disappointingly dense—gentle folding makes a difference.
Leaving the cake in the pan too long will make the bottom sticky and harder to remove—set that timer.

03 -

Always let your bananas get as ripe as possible for the best natural sweetness—black-spotted bananas are gold.
Sprinkling extra chocolate chips on top creates that bakery-look finish and a melty, impressive top layer.