Name: Banana Chocolate Chip Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 Cups All Purpose Flour; 1 1/4 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoon Salt; 1/2 Cup Salted Butter (at room temperature); 1/2 Cup Granulated Sugar; 3 Large Eggs (at room temperature); 1 Cup Mashed Banana; 1/4 Cup Buttermilk; 1 teaspoon Vanilla Extract; 1 Cup Semi-Sweet Chocolate Chips; 16 Ounces Cream Cheese (at room temperature); 1 Stick Salted Butter (at room temperature); 1/2 Cup Cocoa Powder; 2 Tablespoons Milk (divided); 1 teaspoon Vanilla Extract; 2-3 Cups Powdered Sugar

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Introduction

This Banana Chocolate Chip Cake is a delightful treat that combines the natural sweetness of ripe bananas with rich chocolate chips. Topped with a creamy cocoa cream cheese frosting, it’s perfect for any occasion where you want a moist, flavorful cake that feels both comforting and indulgent.

A square piece of cake sits on a white plate with a silver rim, placed on a white marbled surface. The cake has two layers: the bottom layer is light brown with a soft, crumbly texture and dark chocolate chips scattered inside, while the top layer is thick, smooth, and creamy chocolate frosting in a rich brown shade, evenly spread and slightly textured on top. In the background, another larger piece of the same cake and a wooden-handled spatula are softly blurred. Nearby, a few chocolate chips are scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup salted butter (at room temperature)
1/2 cup granulated sugar
3 large eggs (at room temperature)
1 cup mashed banana
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
16 ounces cream cheese (at room temperature)
1 stick salted butter (at room temperature)
1/2 cup cocoa powder
2 tablespoons milk (divided)
1 teaspoon vanilla extract
2-3 cups powdered sugar

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper and lightly spray with non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3: In a large bowl, whip the butter until creamy and fluffy, about 4 minutes. Add the sugar and mix well.
Step 4: Add the eggs one at a time, mixing fully after each addition. Then add the mashed banana, buttermilk, and vanilla extract and mix to combine.
Step 5: Fold the dry ingredients into the wet mixture until mostly combined. Gently fold in the chocolate chips and spread the batter evenly in the prepared pan.
Step 6: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool for 20-30 minutes before frosting.
Step 8: To make the frosting, beat together the cream cheese and butter in a large bowl until smooth.
Step 9: Add the cocoa powder, 1 tablespoon of milk, and vanilla extract, then mix until fully combined.
Step 10: Gradually beat in the powdered sugar and continue beating for 2-3 minutes. Add the remaining tablespoon of milk if the frosting needs thinning to your desired consistency.
Step 11: Once the cake is cool to the touch, spread the frosting evenly over the top. Optionally, decorate with banana slices before slicing and serving.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moist texture.
For a nutty crunch, add 1/2 cup chopped walnuts or pecans along with the chocolate chips.
If you prefer a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
To intensify the chocolate flavor, sprinkle a few extra chocolate chips on top before baking.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Allow to come to room temperature or warm slightly before serving for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a square, two-layered cake with a thick top layer of swirled, smooth chocolate frosting in dark brown. The bottom layer is a golden-yellow cake mixed with small dark chocolate chips scattered evenly throughout. One chunk is cut out from the cake's front right corner, showing its texture clearly. The cake sits on white parchment paper on a wire rack, placed over a white marbled texture. In the background, there are a few yellow bananas slightly out of focus, resting on a light-colored textured cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity and achieve a similar texture.

Can I make this cake in smaller pans?

Absolutely. You can bake the batter in two 8-inch round pans or muffin tins. Adjust the baking time accordingly—round pans may bake in 20-25 minutes and muffins in about 18-20 minutes.