This Banana Chocolate Chip Cake is a moist, flavorful dessert that brings together the natural sweetness of ripe bananas and the rich indulgence of chocolate chips. It’s the perfect choice for an afternoon snack, casual get-together, or a comforting homemade dessert. The soft texture and deliciously sweet flavor will win over both kids and adults alike.

Why You’ll Love This Recipe

This cake stands out for its simple preparation and crowd-pleasing flavors. Whether you’re looking to use up overripe bananas or you want a dessert that’s easy yet impressive, this cake delivers. The chocolate chips add just the right amount of richness without overwhelming the banana flavor, and the moist crumb ensures every bite is satisfying.

It’s also a versatile recipe—perfect for breakfast, dessert, or any time in between. With pantry-staple ingredients and minimal effort required, it’s an ideal bake for both beginner and experienced bakers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ripe bananas, mashed
All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Sour cream or plain yogurt
Semi-sweet chocolate chips

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Mix in the mashed bananas and sour cream (or yogurt) until combined.
Gradually add the dry ingredients to the banana mixture and mix until just incorporated.
Fold in the chocolate chips gently, ensuring an even distribution.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before serving.

Servings and timing

This recipe makes approximately 12 servings.
Prep time: 15 minutes
Bake time: 35–40 minutes
Cooling time: 15 minutes

Variations

Nutty twist: Add ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
Mini loaves or muffins: Divide the batter into muffin tins or mini loaf pans and reduce baking time to about 18–22 minutes.
Frosting option: Top with cream cheese frosting or a dusting of powdered sugar for an added layer of sweetness.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-free: Substitute the butter with dairy-free margarine and use plant-based yogurt or sour cream.

storage/reheating

To store, cover the cake tightly and keep it at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days.

To reheat, warm individual slices in the microwave for 10–15 seconds. If frozen, allow the cake to thaw overnight in the refrigerator and reheat as desired.

FAQs

What makes this banana chocolate chip cake so moist?

The moisture comes from the ripe bananas and the addition of sour cream or yogurt, both of which help create a soft and tender crumb.

Can I freeze this cake?

Yes, this cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. Freeze for up to 3 months.

Do I need to use overripe bananas?

Yes, overripe bananas with brown spots provide the best flavor and sweetness for this cake.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute up to half of the flour with whole wheat flour, but the texture may be slightly denser.

Can I make this cake in advance?

Yes, it can be made a day or two in advance. Store it tightly wrapped at room temperature or refrigerate for best freshness.

Should the butter be salted or unsalted?

Unsalted butter is preferred so you can better control the salt content of the cake.

What kind of chocolate chips should I use?

Semi-sweet chocolate chips are ideal, but you can also use milk chocolate or dark chocolate based on your preference.

Is it necessary to use sour cream?

Sour cream adds richness and moisture, but plain Greek yogurt is a good substitute.

How do I know when the cake is done baking?

Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is done.

Can I turn this into a layer cake?

Yes, divide the batter between two 8-inch round cake pans and adjust the baking time to around 25–30 minutes.

Conclusion

This Banana Chocolate Chip Cake is a delightful and easy-to-make dessert that combines everyday ingredients into something truly comforting and delicious. Perfect for any occasion, it’s a recipe that’s sure to become a family favorite. With its tender crumb, rich banana flavor, and chocolatey bursts, every bite is both nostalgic and satisfying.