Why You’ll Love Banana Chocolate Chip Cake Recipe

I love this recipe because it balances deep banana flavor with smooth chocolate richness. The cake layers bake up soft and tender, and the chocolate chips melt perfectly into the crumb. I also appreciate how versatile it is, since I can bake it as a layer cake or adapt it to a 9×13-inch pan. It’s impressive enough for celebrations but cozy enough for a weekend treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Banana Chocolate Chip Cake
2 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup unsalted butter , softened to room temperature
1/4 cup vegetable oil, canola oil works too
1 cup granulated sugar
1/2 cup brown sugar, packed, light or dark works
2 teaspoons vanilla extract
3 large eggs, room temperature
1 1/4 cup mashed bananas, about 3-4 brown bananas, measure after mashing
1 1/2 cups buttermilk, see notes for a substitution
1 cup mini chocolate chips

Chocolate Frosting
1 1/4 cup unsalted butter , softened
3/4 cup cocoa powder
3-4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3-4 tablespooons whipping cream , or milk

Directions

I begin by preheating the oven to 350°F (180°C or 170°C fan forced). I line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides.

In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, and salt, then set it aside. In a large bowl, I beat the butter, granulated sugar, and brown sugar until smooth and free of lumps. I mix in the oil, then add the vanilla extract and beat in the eggs one at a time, scraping down the sides of the bowl as needed.

I turn off the mixer and whisk in the mashed bananas. With the mixer on low speed, I beat in about one-third of the dry ingredients, followed by half of the buttermilk. I continue alternating the remaining dry ingredients and milk, mixing gently. I expect a few banana lumps in the batter and leave them as they are. Finally, I fold in the mini chocolate chips.

I divide the batter evenly between the prepared pans and bake for 35–40 minutes, until a toothpick inserted in the center comes out with a few crumbs. I cool the cakes in the pans for about 20 minutes before transferring them to a wire rack to cool completely.

For the frosting, I sift the cocoa powder and powdered sugar if lumpy. I beat the butter until smooth, then mix in 2 cups of powdered sugar. I add the cocoa, vanilla, and salt, beating on low speed. I gradually add the remaining powdered sugar, alternating with cream or milk, until I reach my desired sweetness and texture.

To assemble, I make sure the cake layers are completely cool. I level the tops if needed, place one layer top-side down on a serving plate, and spread frosting over it. I add the second layer, apply a thin crumb coat, chill briefly, and then finish frosting the top and sides with decorative swirls.

Servings and Timing

This recipe makes 12 slices.

Prep time is 1 hour, bake time is 35–40 minutes, cooling time is about 3 hours, and total time is approximately 4 hours and 35 minutes.

Variations

I sometimes bake this cake in a 9×13-inch pan for a simpler presentation and reduce the frosting by half. When I want extra texture, I fold in chopped walnuts along with the chocolate chips. I’ve also added a sprinkle of cinnamon to the frosting for a subtle warmth that pairs beautifully with the bananas.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 4 days. If chilled, I let slices come to room temperature before serving for the best texture. I also freeze unfrosted cake layers tightly wrapped for up to 2 months and thaw them overnight in the fridge.

FAQs

How ripe should the bananas be?

I use bananas that are very brown and spotty because they provide the strongest flavor and natural sweetness.

Can I make this in a 9×13-inch pan?

I bake it in a 9×13-inch pan for 50–55 minutes and reduce the frosting recipe by half.

Why is my cake dense?

I make sure not to overmix the batter and measure the flour carefully to keep the crumb light.

Can I substitute the buttermilk?

If I don’t have buttermilk, I add lemon juice to milk and let it sit briefly before using.

Can I freeze the cake?

I freeze unfrosted layers wrapped tightly and thaw them overnight before frosting.

How do I get smooth frosting?

I sift the cocoa and powdered sugar if needed and beat the butter until very smooth before adding other ingredients.

Can I use regular chocolate chips instead of mini?

I prefer mini chips for even distribution, but regular chips also work.

How do I prevent the cake from sticking?

I always line the pan bottoms with parchment paper and lightly grease the sides.

Can I make the layers ahead of time?

I bake the layers a day ahead, wrap them tightly once cooled, and assemble the cake the next day.

Is this cake overly sweet?

I find it perfectly balanced, since the bananas add natural sweetness without making the cake too sugary.

Conclusion

This banana chocolate chip cake combines moist banana layers with rich chocolate buttercream in the most satisfying way. I love how flavorful yet balanced it is, making it a reliable choice for birthdays, gatherings, or whenever I want a cake that truly feels special. Every slice delivers soft texture, chocolatey goodness, and that comforting banana flavor I can never resist.