Moist Chocolate Chip and Banana Cake Recipe
This Chocolate Chip and Banana Cake is soft, moist and packed with a sweet banana flavor and plenty of rich chocolate chips. The inside of the cake texture practically melts in your mouth, which flawlessly contrasts the crunchier texture on the outside of the cake.
The creamy chocolate chips throughout this banana cake make it practically impossible to stop after one slice. Each bite is better than the last and will satisfy any sweet tooth.
From the flavor to the texture, this bundt cake is absolute perfection!
Ingredient Notes and Substitutions
For the full list of ingredients and their specific measurements, scroll down to the recipe card for this Chocolate Chip and Banana Cake.
- All Purpose Flour – Make sure you don’t add too much flour as the texture will become dry. If you are gluten-free, you can swap the flour out at a 1:1 ratio with gluten-free all-purpose flour.
- Baking Soda – The acidity in the yogurt reacts with the baking soda to help the cake rise nicely with a light texture.
- Eggs – Use large-sized eggs that are at room temperature for this recipe. You want to avoid adding in eggs straight from the fridge so that they mix in well with the other ingredients.
- Greek Yogurt – Use a 2% or 5% plain greek yogurt so that it contains some fat content. This will add more moistness to the cake texture.
- Vanilla Extract – Vanilla Paste would also work well in this recipe if that is what you prefer/have on hand. Substitute at a 1:1 ratio.
- Salted Butter – Unsalted Butter can be used in this recipe. However, make sure to add a pinch of salt to the batter to balance the sweetness.
- Granulated Sugar – Gets creamed with the sugar at the beginning of the recipe to ensure the cake has a light texture.
- Mashed Banana – Make sure you are using very ripe bananas as they are sweeter and can be mashed more easily to incorporate into the batter.
- Chocolate Chips – Dark Chocolate Chips are a great option so that the chips don’t add too much sweetness. However, semi-sweet and milk chocolate chips would also work in this recipe.
Topping Options and Serving Tips
One of the best parts about this recipe is that it is easy to make and requires minimal decoration, if any. You can adjust the decoration or toppings to your own flavor preferences. When baking in a bundt pan, a cake like this always comes out beautiful.
- Dust with powdered sugar. This adds some elegance and subtle presentation in a simple way.
- Add a vanilla glaze or frosting on top for extra decadence.
- Enjoy plain! The chocolate chips add a nice creamy texture which pairs perfectly with the moist banana cake.
How to Make the Banana Chocolate Chip Cake
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the directions.
- Preheat the oven to 350 degrees F
- Cream the butter and sugar
- Add the remaining wet ingredients
- Mix until combined
- Add half of the flour
- Mix until just combined, you should still see flour streaks
- Add in the mashed bananas, mix and then the remaining flour plus the baking soda
- Mix until just combined and fold in the chocolate chips
- Transfer to the prepared pan
- Bake and then let cool
- Top with powdered sugar, slice and enjoy!
Storage Instructions
I prefer to store the cake at room temperature versus the refrigerator. If you would like to freeze the leftover cake, scroll down to the FAQ section below this one. To store at room temperature:
- Wrap the cake tightly in plastic wrap or place it under a cake dome.
- Keep it in a cool, dry spot away from direct sunlight.
- It stays fresh and moist for up to 4 days thanks to the bananas!
Frequently Asked Questions
The biggest one is over-mixing the batter as that leads to a tough and dry crumb texture. Another mistake is overbaking the cake, which will also cause the cake to be dry.
You can bake this recipe in a standard 9×13 pan. However, keep in mind that the baking time will be different. This will bake more quickly than it would in a bundt pan, so keep an eye on it!
When a toothpick comes out clean or with just a few crumbs.
Yes, you can freeze this Chocolate Chip Banana Bundt Cake for up to two to three months. Once it has cooled completely, wrap any remaining slices tightly in plastic wrap. Place in a freezer-safe bag or container for up to 3 months.
Chocolate Chip and Banana Cake Recipe
Ingredients
- 1 cup Mashed Banana, about 3 large bananas
- 2 large Eggs, at room temperature
- 1 cup Plain Greek Yogurt (2% or 5%), at room temperature
- 1 cup Salted Butter, softened to room temperature
- 1 1/2 cup Granulated Sugar
- 2 tsp Vanilla Extract
- 3 cups All Purpose Flour
- 2 tsp Baking Soda
- 12 oz Dark Chocolate Chips, or Semi-Sweet/Milk Chocolate Chips
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt cake pan with nonstick or grease with butter and set aside.
- Cream the butter and sugar together in a stand mixer or use an electric hand mixer.
- Add the remaining wet ingredients and mix until combined.
- Pour in half the flour and mix slowly.
- Add the mashed banana and mix until just combined.
- Add the remaining flour along with the baking soda and mix until just combined.
- Gently fold in the chocolate chips until evenly distributed.
- Transfer to the prepared bundt pan and spread in an even layer.
- Bake for 52-55 minutes or until a toothpick comes out clean or with just a few crumbs.
- Let cool in the pan for 20-30 minutes then transfer to a cooling rack.
- Once completely cooled, add your toppings, such as powdered sugar.
- Slice, serve and enjoy!