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)
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
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
