Banana Chocolate Chip Cake With Chocolate Frosting
This banana chocolate chip cake is soft, moist, and loaded with chocolate chips, then topped with a silky chocolate buttercream frosting. It is made in one bowl with no mixer needed for the cake!
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.
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
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