Description
This moist and flavorful Banana Cake with Chocolate Chips is a delightful dessert perfect for using up ripe bananas. It combines mashed bananas and sour cream with a tender crumb, enhanced with semi-sweet chocolate chips for a deliciously sweet twist. Easy to prepare and baked to perfection, this cake is a crowd-pleaser for any occasion.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Add-ins
- 3/4 cup semi-sweet chocolate chips, plus extra for topping
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking.
- Cream butter and sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light, creamy, and fluffy, which helps create a tender cake texture.
- Add eggs and wet ingredients: Incorporate the eggs one at a time, mixing well after each addition. Then blend in the mashed bananas, sour cream (or plain yogurt), and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon to evenly distribute the leavening agents and spices.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in chocolate chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter without breaking them.
- Pour batter and add topping: Transfer the batter into the prepared baking pan and sprinkle a few extra chocolate chips on top for added texture and visual appeal.
- Bake: Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool and serve: Allow the cake to cool completely in the pan before slicing into 9 servings and serving. This step helps the cake set and prevents crumbling.
Notes
- Choose overripe bananas with abundant brown spots for a sweeter and more flavorful cake.
- For added crunch and flavor, consider adding chopped walnuts or pecans to the batter.
- This cake can be stored at room temperature for 2–3 days, or refrigerated to keep it fresh longer.
