If you’re craving a moist, flavorful treat that’s as perfect for an afternoon pick-me-up as it is for sharing at gatherings, this Chocolate Chip Banana Snack Cake is bound to win your heart. It combines the homey comfort of banana bread with the undeniable joy of chocolate chips, all in a soft, snackable cake that’s incredibly easy to make. Whether you have overripe bananas to use up or simply want a dessert that feels like a warm hug, this is a recipe you’ll come back to again and again.

Chocolate Chip Banana Snack Cake Recipe - Recipe Image

Ingredients You’ll Need

Gather your kitchen staples and a handful of ripe bananas—these ingredients, though humble, work together to create a rich, tender, and unforgettable Chocolate Chip Banana Snack Cake. Each element is vital, whether it’s for taste, texture, or adding that irresistible aroma as the cake bakes.

Mashed ripe bananas (1 1/2 cups): Make sure they’re overripe; their sweetness and moisture are the foundation of this cake’s flavor.
Granulated sugar (1/2 cup): Provides the perfect level of sweetness without overpowering the bananas.
Brown sugar (1/4 cup): Adds a hint of caramel flavor and extra moisture for an extra-soft crumb.
Unsalted butter, melted (1/2 cup): Delivers rich flavor and keeps the cake tender—melted butter makes blending easy.
Sour cream (1/4 cup): Ensures incredible moistness and a slight tang that balances the sweetness.
Large eggs (2): Help bind the cake together, giving it that perfect sliceable texture.
Vanilla extract (1 teaspoon): Rounds out the flavors with natural warmth and depth.
All-purpose flour (1 3/4 cups): Gives the cake its sturdy yet tender structure—avoid over-mixing for the best crumb.
Baking soda (1 teaspoon): Reacts with the bananas and sour cream to give the cake a lovely lift.
Salt (1/2 teaspoon): Just a touch enhances every flavor in the cake.
Cinnamon (1/2 teaspoon): Adds warmth and subtle spice, pairing beautifully with banana and chocolate.
Mini chocolate chips (3/4 cup, plus more for topping): Scatter mini chips throughout for melty chocolate in every bite—and a few more on top for good measure.

How to Make Chocolate Chip Banana Snack Cake

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C) so it’s ready the second your batter is. Lightly grease an 8×8-inch baking pan or line it with parchment paper for super-easy removal. Prep now saves you a world of trouble when it’s time to serve your Chocolate Chip Banana Snack Cake.

Step 2: Mix Wet Ingredients

Grab a large mixing bowl and whisk together your mashed bananas, granulated sugar, brown sugar, melted butter, sour cream, eggs, and vanilla extract. This is where the magic starts—aim for a smooth, satiny mixture so all those lovely flavors are perfectly blended.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking soda, salt, and cinnamon together. Even distribution here ensures every slice of your cake bakes up light, even, and beautifully spiced.

Step 4: Create the Batter

Now, gradually add the dry ingredients into the wet mixture. Use a spatula or wooden spoon to gently fold the two together until just combined—over-mixing can make the cake tough, so mix until you see no more flour streaks and stop right there.

Step 5: Add the Chocolate Chips

Fold in the mini chocolate chips so they’re scattered throughout the batter. If you love a little extra chocolate (don’t we all?), sprinkle a few more chips across the top for a bakery-worthy finish to your Chocolate Chip Banana Snack Cake.

Step 6: Bake

Pour the thick, banana-scented batter into your prepared pan and smooth the top. Slide the pan into your preheated oven and bake for 35–40 minutes, or until a toothpick comes out clean or with just a few moist crumbs. The kitchen will smell amazing!

Step 7: Cool and Slice

Once your cake is golden and set, remove it from the oven and let it cool in the pan before slicing. This patience pays off—slices come out neat, and the chocolate chips stay perfectly gooey. Serve and watch it disappear!

How to Serve Chocolate Chip Banana Snack Cake

Garnishes

You can keep things simple and serve each square just as is, but for an extra-special touch, dust with a little powdered sugar, drizzle melted chocolate, or scatter a few more mini chocolate chips and a handful of toasted nuts on top. Each little flourish makes your Chocolate Chip Banana Snack Cake look as good as it tastes.

Side Dishes

This cake is wonderful alongside a steaming mug of coffee, a cold glass of milk, or even hot chocolate when you’re feeling especially cozy. Add a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert twist that brings out all the flavors in your snack cake.

Creative Ways to Present

If you’re entertaining, cut the cake into small squares and stack on a tiered cake stand, or use toothpicks to create snackable bites for a potluck. For a festive brunch, serve alongside fruit salad and yogurt for a playful take on “coffee cake.” The possibilities for sharing Chocolate Chip Banana Snack Cake are delightfully endless!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, cover the cake tightly with plastic wrap or store in an airtight container. It stays moist and delicious at room temperature for up to three days, and in the fridge for up to five—so it’s perfect for quick snacks all week!

Freezing

Chocolate Chip Banana Snack Cake freezes beautifully! Wrap individual squares (or the entire cake) tightly in plastic wrap, then foil, and freeze for up to two months. Simply thaw slices at room temperature or overnight in the fridge for a treat whenever you crave it.

Reheating

If you prefer that fresh-baked warmth, microwave a slice for 10-15 seconds until just warmed through—the chocolate chips get irresistibly melty all over again. For a crispier top, you can reheat the cake in a low oven for 5-10 minutes.

FAQs

Can I use frozen bananas for this recipe?

Absolutely! Thaw your bananas first, drain off any excess liquid, and mash. They work just as well and ensure you never waste those overripe leftovers again in your Chocolate Chip Banana Snack Cake.

What if I only have regular chocolate chips?

Regular chocolate chips work perfectly, though mini chips give you more chocolate in every bite. Feel free to use what you have—your snack cake will still be loaded with melty chocolate goodness.

Can I make this cake dairy-free?

Yes! Swap the butter for a neutral oil or dairy-free margarine, and use a plant-based yogurt instead of sour cream. Your Chocolate Chip Banana Snack Cake will still come out moist and flavorful.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top springs back lightly to the touch, you’re good to go!

Can I add nuts or other mix-ins?

Absolutely—fold in up to half a cup of chopped walnuts or pecans for crunch, or toss in a handful of shredded coconut for a tropical twist. Make it your own!

Final Thoughts

I genuinely hope you give this Chocolate Chip Banana Snack Cake a try—you won’t regret adding it to your baking rotation. From its comforting aroma to the soft crumb studded with chocolate, it’s bound to become a family favorite. Happy baking and happy snacking!

Chocolate Chip Banana Snack Cake Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 50 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of this Chocolate Chip Banana Snack Cake that perfectly combines the sweetness of ripe bananas with gooey chocolate chips. This easy-to-make, moist cake is a delightful treat for any time of day.

Ingredients

Scale

For the Cake:

1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter (melted)
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup mini chocolate chips (plus more for topping)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
Mix wet ingredients: In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, sour cream, eggs, and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add chocolate chips: Fold in the mini chocolate chips. Pour the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
Bake: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow to cool before slicing and serving.

Notes

For extra texture, you can add 1/2 cup chopped walnuts or pecans to the batter.
The cake stays moist for several days when stored covered at room temperature or in the fridge.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American