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+ servings
Sliced banana chocolate chip cake.

Banana Chocolate Chip Cake With Chocolate Frosting

This banana chocolate chip cake is moist and filled with melty pockets of chocolate and topped with smooth chocolate frosting.
5 from 6 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 335 kcal

Ingredients
 
 

  • 1 ½ cups Bananas melted and cooled
  • ¾ cup Granulated sugar
  • ½ teaspoon Kosher salt
  • ½ cup Butter
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 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
  • cup Cocoa powder
  • ½ teaspoon Kosher salt
  • 1 teaspoon Vanilla extract
  • 2-4 tablespoon Milk

Instructions
 

  • Preheat an oven to 180c (350f) and prepare a 9 by 9 inch cake pan with parchment paper.
  • In a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
  • Add the eggs, yogurt, kosher salt, milk, vanilla extract, granulated sugar, milk, melted and cooled butter, and mix with a whisk until well combined.
  • Add the flour, baking soda, and baking powder, and mix until just combined.
  • Add the chocolate chips and mix until just combined.
  • Pour the batter into the prepared baking pan and bake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.

Make the chocolate frosting

  • Into a big mixing bowl, add the soft butter, powdered sugar, heavy cream, cooled dark chocolate, kosher salt, and vanilla extract, and sift in the cocoa powder. Mix on low speed until the frosting comes together.
  • Increase the speed to medium to high speed and mix for about 3 minutes until the frosting is silky and smooth.
  • Top the room-temperature cake with the frosting and make a wave pattern with a spatula.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
  • Incorporate chocolate chips into the batter right before pouring them into the baking pan to evenly distribute them throughout the cake. This will ensure that each slice has a generous amount of chocolate in it.
  • Mash the bananas thoroughly before adding them to the cake batter to ensure a smooth and even texture in every bite. Chunky banana pieces can affect the overall consistency of your cake.
  • Use ripe bananas for maximum flavor. The natural sweetness of ripe bananas enhances the overall taste of the cake and adds moisture to the batter.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
  • Be patient! I know it’s extremely tempting to eat and frost this cake as it's pulled out of the oven, but let the cake cool for at least an hour so it will be firmer and won’t crumble up. This step ensures that the frosting won’t melt off the cake. You never want to frost warm cupcakes or cakes.

Nutrition

Calories: 335kcalCarbohydrates: 43gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 349mgPotassium: 184mgFiber: 2gSugar: 18gVitamin A: 552IUVitamin C: 1mgCalcium: 57mgIron: 2mg
Keyword Banana Cake With Chocolate Frosting, Banana Chocolate Chip Cake, Banana Chocolate Chip Cake With Chocolate Frosting, Chocolate Chip banana Cake
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