Moist Banana Chocolate Chip Cake

Name: Moist Banana Chocolate Chip Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted butter; 1 teaspoon baking soda; Pinch of salt; 3/4 cup brown sugar; 1 large egg, beaten; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup chocolate chips

Highlighted under: Simple Sweet Baking

I absolutely love creating this Moist Banana Chocolate Chip Cake because it perfectly showcases the sweet, ripe bananas and the gooey chocolate chips. The combination is irresistible! When I whip this up, my kitchen fills with such a delightful aroma that it’s hard to resist sneaking a taste of the batter. This cake is incredibly moist, thanks to the bananas, and serves as a wonderful dessert or snack any time of the day. Trust me, once you bake this cake, it will quickly become a favorite in your home.

Created by

Autumn Pierce

Last updated on 2026-02-01T15:22:35.186Z

When I first attempted this Moist Banana Chocolate Chip Cake, I was surprised at how simple the process was. I thought achieving such a moist texture would be complicated, but the key is using overly ripe bananas. They provide the perfect sweetness and moisture to the cake, elevating it beyond your average dessert.

After several trials, I discovered that adding a touch of sour cream or yogurt, alongside the bananas, enhances the cake's texture and flavor even more. The chocolate chips not only add richness but also pockets of melty goodness that keep you coming back for more!

Why You Will Love This Recipe
Deliciously moist texture from ripe bananas
Generous amount of chocolate chips in every bite
Perfect for breakfast, dessert, or a sweet snack

The Joy of Using Ripe Bananas

Using ripe bananas is essential for achieving the moistness and flavor in this cake. The natural sugars in overripe bananas not only enhance the sweetness but also provide a creamy texture that makes this cake so rich. When selecting bananas, look for those with a yellow skin dotted with brown spots—this indicates peak ripeness. If you’re in a pinch and have fewer ripe bananas, you can mash them and combine them with a tablespoon of sugar to mimic that sweet flavor profile.

Another great way to develop even more flavor is to let your bananas sit at room temperature for a couple of days. You can also speed up the ripening process by placing unripe bananas in a paper bag with an apple or tomato. This traps the ethylene gas they emit, helping them ripen faster, making them perfect for your cake.

Perfecting Your Baking Technique

When mixing your ingredients, be careful not to over-mix the batter once you add the flour. Over-mixing can lead to a dense, heavy cake instead of the light, fluffy texture everyone loves. I usually mix just until no dry flour remains and then gently fold in the chocolate chips, which helps maintain the cake’s airy feel. This technique results in a delightful crumb that pairs wonderfully with the chocolate.

As for baking time, ovens can vary; I recommend starting to check for doneness at the 40-minute mark. The cake should be golden on top and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the top starts to brown too quickly, you can cover it loosely with aluminum foil to prevent burning while the center continues to bake.

Ingredients

For the Cake

3 ripe bananas, mashed
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chocolate chips

Mix all the ingredients well before pouring into the baking pan.

Instructions

Prepare the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Combine Wet Ingredients

In a mixing bowl, combine the mashed bananas with the melted butter. Mix well.

Mix in Remaining Ingredients

Add the baking soda, salt, brown sugar, beaten egg, and vanilla extract to the banana mixture. Stir in the flour until just combined, then fold in the chocolate chips.

Bake

Pour the batter into the prepared cake pan and bake for 45 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Serve warm or at room temperature with a dusting of powdered sugar if desired.

Pro Tips

For an extra flavor twist, consider adding chopped walnuts or a sprinkle of cinnamon to the batter.

Storage and Freshness Tips

This Moist Banana Chocolate Chip Cake can be stored at room temperature for up to three days in an airtight container. If you anticipate that you won’t finish it quickly, I recommend refrigerating it to extend its shelf life for about a week. However, be mindful that refrigeration can change the cake's texture slightly, making it a bit denser.

For longer storage, consider freezing the cake. Wrap individual slices or the whole cake tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Allow it to thaw in the fridge overnight before enjoying it again, which helps retain moisture and flavor.

Creative Serving Ideas

This cake serves beautifully as is, but if you’re looking to elevate the experience, try serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce can add a touch of elegance, making it feel like a dessert served at a restaurant. You can also add sliced bananas on top for a decorative touch and an extra banana flavor boost.

If you want to transform this cake into a breakfast treat, consider slicing it and toasting it lightly before adding your favorite nut butter. The chocolate chips melt slightly with the heat, creating a deliciously indulgent morning delight that pairs well with coffee or tea.

Questions About Recipes

→ Can I use frozen bananas?

Yes, thaw the frozen bananas and drain any excess liquid before mashing.

→ How can I make this recipe gluten-free?

Substitute all-purpose flour with a gluten-free flour blend.

→ Can I add nuts to this cake?

Absolutely! Chopped walnuts or pecans pair nicely with the banana and chocolate.

→ How should I store leftover cake?

Store the cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.