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Banana Chocolate Chip Snack Cake Recipe

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Banana Chocolate Chip Snack Cake is soft, moist, and packed with sweet banana flavor and melty chocolate chips. This easy one-pan cake is perfect for using ripe bananas and makes a delicious snack, brunch treat, or casual dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas, about 2 to 3 medium bananas
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup semisweet chocolate chips, divided

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper.
  2. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl.
  3. In a separate large bowl, whisk the melted butter and brown sugar until smooth and evenly combined.
  4. Add the eggs and vanilla extract and whisk until smooth.
  5. Stir in the mashed bananas and sour cream or Greek yogurt until combined.
  6. Gradually add the dry ingredients to the banana mixture and stir just until no large streaks of flour remain. Avoid overmixing.
  7. Fold about 3/4 cup of the chocolate chips into the batter.
  8. Spread the batter evenly in the prepared pan and sprinkle the remaining chocolate chips over the top.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for about 15 minutes, then lift it out using the parchment paper.
  11. Cool further before cutting into squares, or serve slightly warm while the chocolate chips are still melty.

Notes

  • Use very ripe bananas with heavily spotted or brown peels for the sweetest flavor and best moisture.
  • Avoid overmixing after adding the flour to keep the cake soft and tender.
  • Plain Greek yogurt can be used in place of sour cream.
  • For a nutty variation, fold in 1/2 cup chopped walnuts or pecans.
  • For a peanut butter variation, swirl several spoonfuls of creamy peanut butter into the batter before baking.
  • Store the cooled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze well-wrapped individual slices for up to 2 months.
  • Microwave a slice for 10 to 15 seconds to soften the cake and make the chocolate chips melty again.

Nutrition

Find it online: https://thefamilycooking.com/banana-chocolate-chip-snack-cake-recipe/