This banana chocolate chip cake is soft, moist, and loaded with chocolate chips, then topped with a silky chocolate buttercream frosting.
Overripe bananas turn into something special in this easy snack cake. Mashed bananas and yogurt keep the crumb incredibly tender, while chocolate chips melt into sweet pockets in every bite.
The cake is whisked together by hand in a single bowl and baked in a 9x9-inch pan, so it comes together in about 15 minutes of prep.
A rich chocolate frosting made with melted dark chocolate and cocoa powder is swirled on top, making it perfect for birthdays, potlucks, or an afternoon treat with coffee.
Love chocolate chips? Try my bakery style chocolate chip cookies, chocolate chip bread pudding, chocolate chip blondies, and no butter chocolate chip cookies.
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Why this recipe works
- One Bowl Cake: The cake batter is whisked together by hand, so there is no mixer needed and less cleanup.
- Extra Moist Crumb: Ripe bananas and yogurt keep the cake soft and tender for days.
- Chocolate In Every Bite: Chocolate chips in the cake and a rich chocolate frosting on top make it a chocolate lover's dream.
- Silky Chocolate Frosting: Melted dark chocolate and cocoa powder give the buttercream a deep, smooth chocolate flavor.
- Great For Ripe Bananas: The spottier the bananas, the sweeter and more flavorful the cake.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The banana chocolate chip cake
Ripe Bananas: Use very ripe bananas with brown spots. They are sweeter and mash easily into a smooth consistency.
Granulated Sugar: Sweetens the cake and helps it bake up golden.
Kosher Salt: Balances the sweetness and enhances the banana flavor.
Unsalted Butter: Melted and cooled. Adds rich, buttery flavor. If using salted butter, remove the salt from the recipe.
Eggs: Large and at room temperature so they mix smoothly into the batter.
Vanilla Extract: Rounds out the banana and chocolate flavors.
Milk: Adds moisture to the batter.
Yogurt: Plain or Greek yogurt keeps the cake moist and tender. Sour cream works as well.
All-Purpose Flour: Gives the cake structure. Spoon and level it or weigh it for the best texture.
Baking Powder and Baking Soda: Help the cake rise into a light, fluffy crumb.
Chocolate Chips: Semi-sweet or milk chocolate chips both work.
The chocolate frosting
Unsalted Butter: Softened to room temperature so it whips into a smooth, fluffy frosting.
Dark Chocolate: Melted and cooled. Adds a deep, rich chocolate flavor.
Powdered Sugar: Sweetens the frosting and keeps it smooth.
Cocoa Powder: Sifted in for an extra chocolatey flavor and color.
Kosher Salt and Vanilla Extract: Balance the sweetness and round out the chocolate flavor.
Milk: Added a tablespoon at a time, from 2 to 4 tablespoons, until the frosting is smooth and spreadable.
Step by Step Instructions
Bake the cake
1. Prep: Preheat your oven to 180°C (350°F) and line a 9x9-inch cake pan with parchment paper.
2. Mash: In a large mixing bowl, mash the ripe bananas with a fork or potato masher into a pudding-like consistency.
3. Wet Ingredients: Add the eggs, yogurt, salt, milk, vanilla extract, granulated sugar, and cooled melted butter, and whisk until well combined.
4. Dry Ingredients: Add the flour, baking soda, and baking powder and mix just until combined.
5. Chocolate Chips: Add the chocolate chips and fold them in just until combined. Don't overmix.
6. Bake: Pour the batter into the prepared pan and bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Make the chocolate frosting
1. Mix: In a large mixing bowl, add the softened butter, powdered sugar, cooled melted dark chocolate, salt, and vanilla extract, and sift in the cocoa powder. Mix on low speed until the frosting comes together.
2. Whip: Add 2 tablespoons of milk and beat on medium-high speed for about 3 minutes, until silky and smooth. Add more milk, one tablespoon at a time, if the frosting is too thick.
3. Frost: Spread the frosting over the cooled cake and make a wave pattern with an offset spatula.
Expert Tips
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more moist the cake.
- Cool the Butter and Chocolate: Melted butter and chocolate should be cooled so they don't cook the eggs or melt the frosting.
- Don't Overmix: Mix the flour in just until combined to keep the cake soft and fluffy.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale.
- Frost a Cool Cake: Let the cake cool completely before frosting so the frosting doesn't melt.
Troubleshooting
Why is my banana cake dense?
The batter was overmixed or too much flour was added. Mix just until combined and spoon and level the flour, or weigh it with a kitchen scale.
Why did my chocolate chips sink?
The batter was too thin or the chips were large. Toss the chocolate chips in a spoonful of flour before folding them in, or use mini chocolate chips.
Why is my frosting too stiff or too runny?
Too little or too much milk was added. Start with 2 tablespoons and add more one at a time. If it gets too soft, chill it for 10 minutes and beat again.
Frequently Asked Questions
Use very ripe bananas with plenty of brown spots. They are sweeter, softer, and mash easily, which gives the cake more flavor and moisture.
Add 2 to 4 tablespoons of milk, one tablespoon at a time, until the frosting is smooth and spreadable. Use less for a thicker frosting and more for a softer one.
Storing
This cake will last up to 5 days when stored in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing the day after.
Freezing
You can freeze this cake after it cooled completely in an airtight freezer-friendly container for up to 3 months.
You can freeze the whole cake or slice it into slices and then freeze it.
To freeze individual slices, wrap each one in a zip-top bag, then transfer them to an airtight freezer-friendly container.
Make it ahead of time
You can make this cake ahead by freezing the cake layer ahead of time. Wrap the cake layer with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting, and assemble the cake!
Substitutions
Gluten Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Dairy Free: Use plant-based butter, plant milk, dairy-free yogurt, and dairy-free chocolate.
Dark Chocolate: Use milk chocolate in the frosting for a sweeter, milder flavor.
Variations
Cream Cheese Frosting: Swap the chocolate frosting for a classic cream cheese frosting.
Nutty: Fold chopped walnuts or pecans into the batter.
Peanut Butter: Beat 2 tablespoons of peanut butter into the chocolate frosting.
How to Scale This Recipe for Different Pans
- 8x8 Inch Square Pan: Make the recipe as written. The cake will be slightly thicker, so bake for 35 to 45 minutes.
- 9x13 Inch Pan: Multiply the recipe by 1.5 and use 3 eggs. Bake at 180°C (350°F) for 35 to 40 minutes.
- Two 8 Inch Round Pans: Multiply the recipe by 1.5 and use 3 eggs for a two-layer cake. Bake at 180°C (350°F) for 25 to 30 minutes, and double the frosting to fill and frost the layers.
- 9x5 Inch Loaf Pan: Make the recipe as written. Bake at 180°C (350°F) for 50 to 60 minutes, and cover loosely with foil if the top browns too quickly.
- Cupcakes: Make the recipe as written for about 16 cupcakes. Fill lined muffin cups two thirds full and bake at 180°C (350°F) for 18 to 22 minutes.
Equipment
- 9x9-inch cake pan
- Parchment paper
- Large mixing bowls
- Whisk and spatula
- Electric hand mixer for the frosting
- Offset spatula
More Banana Recipes
Have more ripe bananas on hand? Try my nutella banana bread, moist banana mini muffins, and best banana coffee cake!
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📖 Recipe
Banana Chocolate Chip Cake With Chocolate Frosting
Ingredients
- 1 ½ cups Bananas ripe bananas
- ¾ cup Granulated sugar
- ½ teaspoon Kosher salt
- ½ cup Butter melted and cooled
- 2 Eggs
- 1 teaspoon Vanilla extract
- ⅓ cup Milk
- ¾ cup Yogurt
- 2 cups Flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¾ cup Chocolate chips
Chocolate frosting
- 7.05 oz Butter softened
- 2.1 oz Dark chocolate melted and cooled
- 1 ¼ cups Powder sugar
- ⅓ cup Cocoa powder
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2-4 tablespoon Milk
Instructions
Bake the cake
- Prep: Preheat your oven to 180°C (350°F) and line a 9x9-inch cake pan with parchment paper.
- Mash: In a large mixing bowl, mash the ripe bananas with a fork or potato masher into a pudding-like consistency.
- Wet Ingredients: Add the eggs, yogurt, salt, milk, vanilla extract, granulated sugar, and cooled melted butter, and whisk until well combined.
- Dry Ingredients: Add the flour, baking soda, and baking powder and mix just until combined.
- Chocolate Chips: Add the chocolate chips and fold them in just until combined. Don't overmix.
- Bake: Pour the batter into the prepared pan and bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Make the chocolate frosting
- Mix: In a large mixing bowl, add the softened butter, powdered sugar, cooled melted dark chocolate, salt, and vanilla extract, and sift in the cocoa powder. Mix on low speed until the frosting comes together.
- Whip: Add 2 tablespoons of milk and beat on medium-high speed for about 3 minutes, until silky and smooth. Add more milk, one tablespoon at a time, if the frosting is too thick.
- Frost: Spread the frosting over the cooled cake and make a wave pattern with an offset spatula.
Notes
- Ripe Bananas: Use very ripe bananas with plenty of brown spots for the most flavor and moisture.
- Cool the Butter and Chocolate: Let the melted butter and chocolate cool before using them.
- Don't Overmix: Mix the flour in just until combined so the cake stays soft.
- Measure Flour Correctly: Spoon and level the flour or use a kitchen scale.
- Frosting Milk: Add 2 to 4 tablespoons of milk, one at a time, until the frosting is smooth and spreadable.
- Frost a Cool Cake: Make sure the cake is completely cool so the frosting doesn't melt.
- Storage: Keep the cake covered in the fridge for up to 5 days.
Lisa says
What is 2-4 milk in the frosting instruction?
RichandDelish says
Hi! It's 2-4 tbsp of milk. Add it until you get a perfect buttercream creaminess.