Banana Chocolate Chip Cake (Moist + Decadent!)
Banana Chocolate Chip Cake is a moist, decadent, scrumptious Bundt cake loaded with mini chocolate chips and guaranteed to be a hit!
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If you're a fan of chocolate chips, you'll also love Brown Butter Chocolate Chip Cookies, Chocolate Chip Mug Cake, or One-Bowl Whole Wheat Chocolate Chip Cookies!
This cake. Ohhhh, this cake.
Banana Chocolate Chip Cake is like the moistest, most chocolate-studded banana bread ever, except it's baked in a Bundt pan.
I'd venture to proclaim that it's one of the best banana-based confections you'll ever put in your mouth.
In other words, it's an absolute must-try! And I would suggest ASAP. 😉
Ingredients
Banana Chocolate Chip Cake is straightforward to make with basic ingredients.
- All-purpose flour, baking soda, + salt. The dry ingredients.
- Butter. Unsalted and softened.
- Sugar. Granulated.
- Eggs. At room temperature.
- Pure vanilla extract. For delectable flavor. Y'all probably already know my favorite kind. 🙂
- Bananas. Very ripe and thoroughly mashed. Four average-sized bananas should yield between 1 ½ to 1 ¾ cups of mashed banana. Or if your bananas are particularly small, you may need to use five.
- Plain Greek yogurt. At room temperature. Whole milk, low-fat, or fat-free will all work. Alternatively, you can substitute plain regular yogurt or sour cream for the Greek yogurt, if you like.
- Chocolate chips. Semi-sweet. I usually prefer using mini chocolate chips in a Bundt cake like this, but regular-sized chocolate chips will work as well.
How to Make Banana Chocolate Chip Cake
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
You can use a hand mixer or a stand mixer to assemble the simple Banana Chocolate Chip Cake batter.
- Place a rack in the center position of the oven and preheat to 350°F. Generously grease a 12-cup Bundt pan (which should measure 9 to 10 inches across the top) with softened butter.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In another bowl, use an electric mixer to beat the butter until creamy.
- Add sugar and beat on medium-high speed for a few minutes until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla and the mashed bananas, mixing until everything is well-incorporated. It's normal for the batter to look curdled at this point.
- Turn the mixer down to low and stir in half of the flour mixture.
- Stir in all of the Greek yogurt followed by the remaining flour mixture.
- Add the chocolate chips to the batter and mix until just incorporated, taking care not to overbeat.
- Transfer the batter to the prepared Bundt pan. Smooth the top of the batter and tap the pan on the countertop to remove any air bubbles.
- Bake for 45 minutes before checking. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. The Banana Chocolate Chip Cake will need to bake for a total of 55 to 70 minutes, or until a wooden skewer inserted in the center just comes clean. If the cake is still gooey in the middle, continue baking and checking every five minutes.
- Remove the cake from the oven and allow it to rest on a cooling rack for 10 minutes before loosening the edges with a thin plastic spatula and then turning out onto the rack. Allow the Banana Chocolate Chip Cake to cool completely before storing.
Preventing Overflow
If your Bundt pan is appropriately sized, you should have no issues with the batter overflowing. But if you're concerned about that possibility the first time you make this Banana Chocolate Chip Cake, I recommend placing a sheet pan on a rack set below the rack where you're baking your cake, to catch any potential overflow.
This is because if you set your Bundt pan directly on top of a sheet pan, your cake may not bake as evenly.
Yield + Storage
This Banana Chocolate Chip Cake yields 16 scrumptious slices.
Once completely cool, it should be stored in an airtight container at room temperature for a couple of days. After that, pop it in the refrigerator for up to a week.
Either way, wrapping the whole cake (or individual slices) in plastic wrap before transferring to the container will keep it as moist and fresh as possible.
Modifications
If you'd like to change up your Banana Chocolate Chip Cake, feel free!
A few ideas to get you started...
● Swap the chocolate chips for chopped nuts (such as pecans or walnuts). Or add nuts in addition to the chocolate chips!
● Stir 1 teaspoon cinnamon into the batter.
● Drizzle the cooled cake with a Nutella glaze, made by whisking ½ cup Nutella with 2 tablespoons milk and 2 tablespoons (sifted) powdered sugar until smooth.
● Bake this recipe as muffins instead of cake. You should be able to fill about 2 dozen lined muffin cups and bake for 25 to 30 minutes or until muffins test done with a toothpick.
So are you ready to try the banana Bundt cake to rival all banana Bundt cakes?!
When you've got a bunch of overripe bananas on the counter, there are plenty of yummy things you could make -- banana bread, banana muffins, banana oatmeal, banana pancakes, banana smoothies, banana cookies, etc. etc.
But when you're wanting to lean in a decadent dessert direction, I can guarantee that this Banana Chocolate Chip Cake is going to become your new favorite!
More Banana + Chocolate Goodness
- Chocolate Chip Banana Bread
- Chocolate Banana Muffins
- Triple Chocolate Banana Bread
- Baked Banana Donuts with Chocolate Glaze
Banana Chocolate Chip Cake (Moist + Decadent!)
Video
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter , at room temperature (plus extra for pan)
- 1 ½ cups sugar
- 2 eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 4 very ripe bananas, mashed
- 1 cup plain Greek yogurt, at room temperature
- 12 ounces mini chocolate chips
Instructions
- Place rack in center of oven and preheat to 350°F. Generously grease a 9- to 10-inch (12 cup) Bundt pan with softened butter.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed for a few minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Blend in vanilla and mashed bananas, mixing until everything is well-incorporated (it’s okay if the batter looks curdled at this point).
- Turn mixer down to low and stir in half of the flour mixture, followed by all of the Greek yogurt and then the remaining flour mixture. Add chocolate chips to batter and mix until just incorporated, taking care not to overbeat.
- Transfer the batter to the prepared Bundt pan. Whack the pan on the countertop to remove any air bubbles and smooth the top if necessary.
- Place cake in preheated oven and check at the 45-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 55 to 70 minutes, or until wooden skewer inserted in center just comes clean. If cake is still gooey in the middle, continue baking and checking every few minutes.
- Remove Banana Chocolate Chip Cake from the oven and allow to rest on a cooling rack for 10 minutes before loosening the edges with a thin plastic spatula. Hold a cooling rack on top of the Bundt pan, flip over, and carefully lift the pan to release the cake. Serve warm or at room temperature, allowing cake to cool completely before storing. Wrap in plastic wrap and store in an airtight container for up to two days at room temperature and up to a week in the refrigerator.
Equipment Needed
Notes
- 4 average-sized bananas should yield between 1 ½ to 1 ¾ cups mashed banana. If your bananas are particularly small, you may need to use 5.
- You may substitute plain regular yogurt or sour cream for the Greek yogurt.
- For best results, make sure that all ingredients (butter, eggs, Greek yogurt) are at room temperature.
- It is normal for the batter to appear curdled upon adding the bananas. It will smooth out after the dry ingredients are mixed in.
- My Banana Chocolate Chip Cake baked for a total of 65 minutes before it tested done, and it was still very moist when we ate it.
