Bursting with ripe bananas and just enough chocolate, this Chocolate Chip Banana Cake is a favorite snack, breakfast, or dessert to share with the kids. Bonus: It’s SO easy to make and stores incredibly well for days.

Chocolate Chip Banana Cake

I’m always looking for new ways to use up overripe bananas and this cake is one of our all-time favorites. I think of this as a “snack cake” sort of like a giant muffin (similar to my Yogurt Cake), though you could also frost it with Cream Cheese Frosting to make it into more of a classic cake.

This has serious ripe banana flavor, a very tender texture, and just enough sweetness to work as a snack or dessert. I love to slice it into squares and stash in the fridge to grab whenever we need it throughout the week. It’s great topped with peanut butter or almond butter, or just plain. And can even be stashed into the freezer too.

Ingredients You Need

To make this cake you’ll need to have the following ingredients on hand, or plan to pick them up at the store.

• Very ripe mashed banana: You want your bananas to have brown spots, which indicated ripeness and sweetness.
• Eggs: I use large eggs in my baking as they help bind the ingredients and create a fluffy texture.
• Milk: I usually use dairy milk in baking, but you can also use plain unsweetened nondairy milk.
• Unsalted butter: You can use melted and slightly cooled unsalted butter or peanut or another nut butter here.
• Vanilla extract and cinnamon: These add a lot of nice flavor to the cake.
• Whole wheat flour: This whole grain flour absorbs the moisture of the bananas nicely and bakes up nice and tenderly.
• Sugar: I use sugar to sweeten the cake just a little. Feel free to use honey or maple syrup if you prefer. To make without added sugar, use very ripe bananas and omit the sugar.
• Baking powder and baking soda: A combination of these helps the dense batter to rise nicely.
• Chocolate chips: I like to roughly chop full size chocolate chips or use mini chips so there’s a little bit in each bite.

Step-by-Step Instructions

Here’s a preview of how to make this recipe so you know what to expect from the process. And know that this bakes most evenly in a metal baking pan, rather than glass.

1. Add the wet ingredients to a medium bowl.
2. Mix together with a whisk.
3. Add in the dry ingredients, including the flour, baking powder, baking soda, salt, and cinnamon. Stir well to combine thoroughly.
4. Add to a baking pan and bake. I prefer to line my baking pan with parchment paper so the bars are easy to lift out and cut without scratching my pan.

Remove from the oven and place onto a wire rack. Let cool for 5 minutes, then lift the cake out of the pan using the parchment paper to cool fully on the wire rack. Once cool, slice into bars.

How to Store

Once cool, store the sliced cake in an airtight container on the counter for 3 days or in the refrigerator for up to a week. Serve cold or place onto a heat-safe plate and warm for 15-30 seconds to serve warm.

Best Tips for Success

• You can use mini chocolate chips instead of chopping full-size ones if desired.
• Mash the banana smooth for a smooth final texture in the cake.
• Dairy-free: Use nondairy milk and either peanut butter in place of the butter, vegan butter, or melted coconut oil.
• To make without added sugar, use very ripe bananas and omit the sugar.
• This works best made in a metal pan. If using a glass baking pan, bake as directed then cover with foil and bake for 8-10 more minutes as needed to set the middle of the cake.
• Top with Cream Cheese Frosting if desired.
• Try this recipe as muffins in this Chocolate Chip Banana Muffin recipe or my Banana Bread Muffins.

I’d love to hear what you think of this recipe, so please comment below to share feedback!

• Preheat the oven to 400 degrees F and line an 8×8-inch metal baking pan. Set aside.

• Add the banana, eggs, milk, butter, and vanilla to a medium bowl. Whisk smooth.

• Add the flour, sugar, cinnamon, baking powder, baking soda, and salt to the bowl. Stir gently with a spatula or spoon to combine thoroughly.

• Pour into the prepared pan and top with the chocolate chips.

• Bake for 22-26 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly. Let cool in the pan for 5 minutes, then transfer the cake (using the parchment paper) to a wire rack to cool fully. Slice into bars and serve.

• Once cool, store the sliced cake in an airtight container on the counter for 3 days or in the refrigerator for up to a week. Serve cold or place onto a heat-safe plate and warm for 15-30 seconds to serve warm.
• This works best made in a metal pan. If using a glass baking pan, bake as directed then cover with foil and bake for 8-10 more minutes as needed to set the middle of the cake.
• Dairy-free: Use nondairy milk and either peanut butter in place of the butter, vegan butter, or melted coconut oil.
• Egg-free: Use a store-bought egg replacer or a chia or flax egg. If using a chia or flax egg, it may take longer to bake through and may have a moister final texture.
• Substitute maple syrup or honey for the sugar or omit entirely if desired. It will be less sweet if you omit it, so be sure to use very, very ripe bananas.
• ITry this recipe as muffins in this Chocolate Chip Banana Muffin recipe.

Serving: 1slice, Calories: 107kcal, Carbohydrates: 14g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 149mg, Potassium: 122mg, Fiber: 1g, Sugar: 6g, Vitamin A: 147IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 0.5mg

This post was first published January 2018.