Chocolate Chip Banana Cake
Indulge in the irresistible blend of rich chocolate chips and naturally sweet bananas with this moist and tender Chocolate Chip Banana Cake. Perfectly balanced with the creaminess of sour cream and a touch of vanilla, this cake is an ideal way to elevate overripe bananas into a delightful homemade dessert. The fluffy cake batter, dotted generously with mini chocolate chips, bakes to golden perfection in just under an hour. Whether served as an afternoon treat or a crowd-pleasing dessert, this simple yet flavorful recipe comes together with minimal effort, making it a go-to for busy bakers. Serve it plain, dusted with powdered sugar, or paired with a dollop of whipped cream for an extra-special touch. Perfect for potlucks, gatherings, or indulging your sweet tooth, this banana cake is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 115 grams unsalted butter
- 150 grams granulated sugar
- 100 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 120 grams sour cream
- 150 grams mini chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x13-inch baking pan or line it with parchment paper.
Peel the bananas and mash them in a bowl until smooth. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Reduce the mixer speed to low. Add half of the dry ingredient mixture to the wet ingredients and mix until just combined.
Mix in the mashed bananas and sour cream, then add the remaining dry ingredients. Stir until the batter is smooth, but do not overmix.
Gently fold in the mini chocolate chips using a spatula.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1943 mg | 84% | |
| Total Carbohydrate | 631.1 g | 229% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 379.6 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 476 mg | 37% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1839 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
