Forget banana bread, use up over-ripe bananas with this impressive recipe for Chocolate Chip Banana Cake.
Just one look at this chocolate and banana treat is enough to know it’s one dessert that won’t be around for long!
I’ve had a lot of bananas in the house since I’ve been dieting.
My trainer told me to have a banana before a workout to give me a boost. He also told me to make a smoothie for breakfast. Here’s the thing – I’m not a big eater.
Weird coming from a food blogger right?
I mean I eat (obviously), but when I get up in the morning I don’t like to eat. I’m never hungry in the morning so I go right for the coffee and when I’m working, I don’t like to stop to eat so my downfall is dinner.
In the evening, I eat a full plate of whatever I’ve cooked and that’s it for the day. It’s made me nuts wondering how I’ve gained so much weight when I hardly ever eat.
Everyone tells me the same thing – if you don’t eat, you’re body holds onto the fat to keep from starving – that’s why you gain and not lose.
NOT FAIR! I have the eating habits of a skinny person, so I feel like I should be skinny!
I’ll tell you what – this fact can’t make me an eater during the day. I’m busy. I have only so much time to get things done when my son is at school before I clock in as a mom. Stopping to eat kinda makes me crazy.
Which brings me back to the bananas. I bet you were wondering if I would ever get back to the cake 🙂
When I buy the bananas, I always have the intention of grabbing one on the way to the gym, but if they get the least bit soft, I have to choke it down (hating the consistency) and who has time to make a smoothie anyway?
So my poor bananas go black which brings me to this amazing cake – diet or not, they shouldn’t be wasted. So you (and my husband & son) get to enjoy my epic, banana/smoothie fail.
This cake is super simple to make. I do it all in the food processor (I do all my baking with a food processor), but you can use a mixer too. When I say all, I do it all until the bananas and chocolate ships get folded in at the end. If you like this recipe, you could make my Chocolate Chip Banana Muffins too!
I made mine in a scalloped, springform pan, but since I got it as a gift and can’t direct you where to buy it, you can also use a regular springform pan or a bundt pan which I’ve stated in the directions.
This cake turned out so good! It’s super light, moist, packed full of banana and chocolate flavors!
I’ll be honest, I planned to ice the cake with a ganache icing (you can get the recipe here), but I ran out of time so I topped it with chocolate chips while it cooled and it worked really well. I just don’t recommend using milk chocolate or it might be super sweet. I used semisweet.
More Amazing Banana Recipes
- Award Winning Banana Bread
- Caramel Banana Cake
- Banoffee Pie
- Chocolate Chip Banana Muffins
- Mini Banana Bread
- Banana Bread Muffins
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Let's Make Chocolate Chip Banana Cake
- 3 bananas very ripe or black
- 5 tablespoons butter melted and cooled
- 1 tablespoon canola oil or vegetable oil
- ¼ cup buttermilk at room temperature
- 2 eggs beaten
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup cocoa powder
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips separated into two ½ cup portions
- Preheat oven to 350°F. Grease a loaf pan with non-stick cooking spray or grease with shortening and set aside.
- Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
- Add the oil, buttermilk, beaten eggs, and vanilla. Mix well to combine.
- In a second large bowl, whisk together the flour, cocoa powder, sugar, brown sugar, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon until combined (the mixture will be thick).
- Fold in a ½ cup of the chocolate chips until combined into the batter.
- Spoon the mixture into prepared loaf pan, scatter the remaining ½ cup of chocolate chips over the top of the batter and bake for 45-55 minutes or until a cake tester inserted in the center of the bread comes out clean.
Tips + Notes
- Be sure to follow the steps of the recipe. Mixing the wet and dry ingredients separately before combining them together helps to avoid overmixing which will result in a dense, tough cake.
- Measure your flour correctly by using a measuring cup meant for dry measurements, spoon the flour into the cup and then level off the top of the cup. This ensures you’re not adding extra flour, which will dry out the cake.
- To avoid the cake sticking to the pan, use a good quality, non-stick pan that’s well greased with baking spray or shortening instead of butter. Butter can actually cause sticking. When in doubt, line the pan with greased parchment paper.