Cinnamon Banana Chocolate Chip Cake
Indulge in the cozy, comforting flavors of this Cinnamon Banana Chocolate Chip Cake—a moist and tender dessert bursting with ripe bananas, warm cinnamon, and gooey chocolate chips. This easy-to-make cake combines pantry staples like sour cream for a rich crumb and a hint of vanilla for added depth of flavor. Perfectly balanced with sweetness from granulated and brown sugar, this cake bakes to golden perfection in just under an hour. Whether sprinkled with powdered sugar or served plain, it’s the ultimate treat for brunch, dessert, or any time you want a slice of homemade decadence. Ideal for using up overripe bananas, this showstopping cake will have your kitchen smelling heavenly and your guests asking for seconds!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 0.75 cup mini chocolate chips
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or springform pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
In another large bowl, use a hand mixer or stand mixer to cream together the butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the mashed bananas, followed by the mini chocolate chips.
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely.
If desired, dust the top with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 32.9 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 238 mg | 5% | |
*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.
