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Banana Chocolate Chip Cake

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A moist and tender banana chocolate chip layer cake filled with ripe banana flavor and mini chocolate chips, topped with a rich and creamy chocolate buttercream frosting.

Ingredients

Banana Chocolate Chip Cake

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup vegetable or canola oil

1 cup granulated sugar

1/2 cup brown sugar, packed

2 teaspoons vanilla extract

3 large eggs, room temperature

1 1/4 cups mashed bananas (about 3–4 bananas)

1 1/2 cups buttermilk

1 cup mini chocolate chips

Chocolate Frosting

1 1/4 cups unsalted butter, softened

3/4 cup cocoa powder

3–4 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

3–4 tablespoons whipping cream or milk

Instructions

  1. Preheat oven to 350°F (180°C or 170°C fan). Line two 9-inch cake pans with parchment paper and grease the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until smooth. Mix in the oil.
  4. Add vanilla extract and beat in eggs one at a time, scraping down the bowl as needed.
  5. Whisk in the mashed bananas.
  6. With mixer on low, beat in one-third of the dry ingredients, then half of the buttermilk. Continue alternating dry ingredients and buttermilk, mixing gently until combined.
  7. Fold in mini chocolate chips.
  8. Divide batter evenly between pans and bake for 35–40 minutes, until a toothpick inserted in the center comes out with a few crumbs.
  9. Cool in pans for 20 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat butter until smooth. Mix in 2 cups powdered sugar.
  11. Add cocoa powder, vanilla, and salt. Gradually beat in remaining powdered sugar, alternating with cream or milk, until desired consistency is reached.
  12. Level cooled cake layers if needed. Place one layer on a serving plate, spread frosting on top, add second layer, apply a thin crumb coat, chill briefly, then frost fully and decorate as desired.

Notes

Use very ripe, spotty bananas for the best flavor and sweetness.

Do not overmix the batter to maintain a tender crumb.

Mini chocolate chips distribute more evenly, but regular chips can be used.

For a 9×13-inch cake, bake 50–55 minutes and reduce frosting by half.

Nutrition

Find it online: https://chocolatecoveredamy.com/banana-chocolate-chip-cake/