Double-layer Banana Chocolate Chip Cake features mini chocolate chips throughout and is topped with rich, creamy chocolate frosting.
author’s note
Why I Get Excited When Bananas Go Brown!
My friend Sally from Sally’s Baking Addiction sent me her very first cookbook, and the moment I flipped through it I was instantly drawn to the banana cake recipe. I gave it a try, and it was love at first bite. Sweet bananas baked into a soft, chocolate-studded cake, finished with creamy chocolate frosting. It’s everything It is satisfying to in one dessert. Now whenever I’ve got bananas going brown on the counter, I don’t just think about banana bread. I’m making this cake every chance I get.
If you don’t already own Sally’s first cookbook, I can’t recommend it enough. It’s packed with amazing recipes (this cake included!) and has become one of my go-to baking books. You can grab a copy online or anywhere cookbooks are sold. I promise you’ll want it on your shelf.
Banana Chocolate Chip Cake Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Ripe Bananas | Quickly ripen by baking unpeeled bananas at 350°F for 7–8 minutes. Cool and mash. |
| Sour Cream | Full-fat Greek yogurt works well. |
| Flour | Measure correctly (spoon & level). Too much flour will make the cake dense. |
| Mini Chocolate Chips | Regular chocolate chips work too, but minis distribute more evenly. |
| Buttermilk | Make your own: 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit for 5–10 minutes. |
How To Make Banana Chocolate Chip Cake
- Prep: Heat oven to 350°F and grease two 9-inch pans.
- Bananas: Mash ripe bananas with lemon juice.
- Wet mix: Cream butter and sugars, then beat in eggs, vanilla, and sour cream.
- Dry mix: Stir flour, baking powder, baking soda, cinnamon, and salt together.
- Combine: Add dry mix and buttermilk into the wet mix. Fold in bananas and chocolate.
- Bake & Frost: Divide batter between pans, bake until a toothpick comes out clean, cool completely, then frost with chocolate frosting.
Featured Comment
“I’ve made this cake many times and it always comes out amazing!”
– Ann
Storage
- Room Temp: Keep in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezing: Wrap banana chocolate chip cake slices individually and freeze for up to 3 months. Thaw at room temp.
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Variations
- Nuts: Add chopped walnuts or pecans for crunch to this banana chocolate chip cake.
- Layer Upgrade: Spread a thin layer of peanut butter frosting between the cake.
- Frosting Swap: Try cream cheese frosting if you want less chocolate.
- Bundt Style: Bake in a bundt pan and drizzle with chocolate ganache.
