Description
A moist, delicious cake that transforms overripe bananas into a family favorite dessert with the perfect balance of banana flavor and chocolate chips.
Ingredients
3 medium overripe bananas
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 cup semi-sweet chocolate chips
2 tablespoons flour (for coating chocolate chips)
Instructions
Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan or line with parchment paper.
In a medium bowl, mash the bananas until mostly smooth with a few small chunks.
In a large bowl, cream together butter and sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract and mashed bananas.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to banana mixture, alternating with milk, beginning and ending with flour mixture. Mix just until combined.
Toss chocolate chips with 2 tablespoons flour. Gently fold into batter.
Pour batter into prepared pan and spread evenly. Bake for 35-40 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
Let cake cool in pan for at least 15 minutes before slicing.
Notes
Use very ripe, spotty bananas for best flavor and moisture
Room temperature ingredients create a better texture
The cake tastes even better the next day
Store covered at room temperature for up to 3 days, or refrigerate for up to a week
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: banana chocolate chip cake recipe, overripe banana cake, easy banana cake, chocolate chip banana cake, moist banana cake