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!
Servings 16 servings
Calories 409kcal
Equipment
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.
Video
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.
Nutrition
Calories: 409kcal | Carbohydrates: 58g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 239mg | Potassium: 160mg | Fiber: 2g | Sugar: 36g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg