With the addition of chocolate chips, this recipe for banana chocolate cake creates a delectable banana cake that is a pleasant way to savor a traditional flavor combination.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup white sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup mashed bananas
- ½ cup unsalted butter, melted
- ¼ cup milk
- 1 large egg
- ¾ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Mix flour, sugar, baking powder, and salt in a large bowl. Whisk together bananas, melted butter, milk, and egg in a medium bowl. Stir banana mixture into flour mixture until just blended. Stir in chocolate chips. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean with no crumbs (melted chocolate on the toothpick is fine), 30 to 35 minutes.
Nutrition Facts
| Calories | 122 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 60 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I can confirm this cake is super tasty, moist and the recipe is very easy to make the only thing I will change is to put less sugar as found it too sweet for my liking but apart from that I highly recommend it
Agree w/mominml. Mine does not look like the primary photo. Not cake like at all. A dense cookie bar. Not what I had in mind, but not inedible. I won’t make it again. Appreciate the suggested changes by others but too much of a hassle to keep track of the tweaks and don’t know how to amend the recipe were I to keep it in my collection (which I won’t as is).
This was an easy to throw together cake that tasted great. I read several of the reviews and made the following changes: baked in a 9 in cake round, 2 large bananas, used baking soda instead of powder, cooked for 25 mins and added a touch of cinnamon. Next time, I think I’ll try with the baking powder just to see what the difference is but still a make again recipe.
The recipe is great and is definately maulable. I used baking soda instead of powder (about 3/4 of a tsp), and I’ve made it as a sheet pan cake, a bread loaf and today I made it as muffins, just be sure to adjust baking times and temps as needed. If you’re making a loaf, you might need to decrease the temp, and/or bake it longer. I’ve added nuts on the top too and it makes it taste so wonderful!
These are definitely more like thicker bars, than a cake. Based on other reviews, I did increase the sugar to 1 cup and added 1 teaspoon of vanilla. Topped with cream cheese frosting. They were excellent!
Very good, used 1 1/2 tsp of baking soda + 1 tsp of vanilla, 3 bananas.
Loved this recipe!! It was easy to follow and it was mouthwatering!! My kitchen smelled Devine!! I made mine in muffin tins though because it makes it easier to give out!! Thanks again!!
It was really good. I put some more chocolate in it but it still turned out to be very good.
look nice very easy to make
great dish for thanksgiving. loved it. loved the batter even more
I made this recipe based on the 5 star review and that I generally trust all recipes.com. However to make the cake and find that it was too small of an amount for a 9×13 pan was not cool. I don’t know why people are giving a 5 star and then changing the recipe. The photo is a lie based on this recipe.
Worst cake recipe ever. Making this is a waste of your time and ingredients, choose another recipe. Doesn’t rise, stodgy.
I was in a hurry, saw the overall rating and the baking time, and foolishly followed this recipe. The cake was 3/4″ tall. I was so annoyed I got out a ruler and measured it. Who wants a cake that’s less than an inch high? It was also bland.
I like to use the ingredients given in the recipe when making it the first time. The only change I made was baking this cake in a 9”x9” pan, as I thought using a larger pan would make it too thin. It is good, but it could use maybe one more banana, a little more white sugar & 1/4 cup more of chocolate chips. While growing up my mom would make banana chocolate chip cupcakes from scratch. When cooled she made vanilla frosting for the cupcakes. They were so good! I’ve made those for my sons over the years.
This is the most delicious banana chocolate chip cake we have ever eaten. My family wants it once a week. I used cream cheese frosting. YUM. Would have added a photo but it disappears too fast
I needed to bake for 50 minutes before it came out Right. One time I Replaced the chocolate chips with cocoa powder And it came out really well
The amount of batter this makes is not enough to fill a 9×13 pan
This is a fantastic basic receipt but I modified and it’s definitely a winner!! I added a package of instant vanilla pudding, increased the milk to 1 cup whole, added an additional eggs and left out the chips. It made the best mini cakes (or large muffins). Still moist 4 days later.
We loved this cake. I added some chopped walnuts.
This is a favourite in my household.
made it with modifications as mentioned by Sara. Came out great but would have preferred it with slightly less sugar.