If you are searching for a delightful treat that combines the comforting flavor of ripe bananas with the irresistible charm of chocolate chips, then look no further than this Banana Chocolate Chip Snack Cake Recipe. This cake is a warm hug in dessert form—moist, tender, and bursting with sweet banana goodness balanced by melty little bursts of chocolate throughout. Whether you need a quick snack to satisfy your afternoon cravings or a charming homemade dessert to share, this recipe will quickly become a household favorite thanks to its simple ingredients and straightforward method. Get ready for a slice of joy that feels like homemade comfort baked into every bite!
Ingredients You’ll Need
What makes this Banana Chocolate Chip Snack Cake Recipe so special is how straightforward the ingredient list is, yet each one plays a vital role. From the natural sweetness and moisture of ripe bananas to the rich decadence of melty chocolate chips, each element contributes to a well-balanced flavor and texture that you’ll absolutely love.
- Mashed ripe bananas (1 1/2 cups): Use bananas that are spotty and very soft for maximum sweetness and moisture.
- Granulated sugar (1/2 cup): Adds sweetness and helps create a tender crumb.
- Brown sugar (1/4 cup, packed): Brings a subtle molasses flavor and extra moisture.
- Unsalted butter (1/2 cup, melted): Enhances richness and ensures a moist, tender texture.
- Large eggs (2): Helps bind the ingredients and adds structure.
- Vanilla extract (1 teaspoon): Lifts the overall flavor with a warm aromatic note.
- All-purpose flour (1 1/2 cups): Provides the base structure of the cake.
- Baking soda (1 teaspoon): Acts as a leavening agent that helps the cake rise beautifully.
- Salt (1/2 teaspoon): Balances sweetness and intensifies flavor.
- Cinnamon (1/2 teaspoon, optional): Adds a hint of warm spice to complement the bananas.
- Mini chocolate chips (3/4 cup plus extra for topping): Gives delightful pops of chocolate in every bite.
How to Make Banana Chocolate Chip Snack Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Grease an 8×8-inch baking pan thoroughly or line it with parchment paper for easy release. This step ensures your Banana Chocolate Chip Snack Cake Recipe bakes evenly and comes out effortlessly when it’s time to serve.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the mashed ripe bananas with both granulated and brown sugars. Add the melted butter, eggs, and vanilla extract, then whisk everything together until the mixture is smooth and harmoniously combined. This blend of ingredients creates the base that gives the cake its moist, tender crumb and rich flavor.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon if you’re using it. These simple dry ingredients give the cake its structure and a slight lift, ensuring it’s light rather than dense.
Step 4: Bring Wet and Dry Mixtures Together
Gradually add the dry ingredients into the bowl with wet ingredients, stirring gently until just combined. Avoid overmixing to keep your Banana Chocolate Chip Snack Cake Recipe wonderfully tender. Then, fold in the mini chocolate chips, distributing them evenly so every bite has a little chocolate surprise.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Sprinkle some extra chocolate chips over the surface for a beautiful finish. Bake in your preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before slicing to keep those moist layers intact.
How to Serve Banana Chocolate Chip Snack Cake Recipe
Garnishes
While this cake is delicious on its own, you can dress it up with a simple dusting of powdered sugar or a drizzle of melted chocolate for a bit of extra indulgence. Fresh banana slices or a dollop of whipped cream make lovely, refreshing garnishes that complement the cake’s flavors perfectly.
Side Dishes
Pair your Banana Chocolate Chip Snack Cake Recipe with a scoop of vanilla ice cream or a cup of strong coffee for an irresistible dessert spread. Fresh berries on the side add a tart contrast that balances the sweetness beautifully.
Creative Ways to Present
Slice the cake into small squares for bite-sized snacks to share at parties, or create an elegant layered trifle by cutting the cake into cubes and layering with whipped cream and banana slices in a clear glass dish. This makes for a fun presentation and an extra special treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Banana Chocolate Chip Snack Cake Recipe, keep them covered at room temperature for up to three days to maintain moisture. Alternatively, storing them in the refrigerator will keep the cake fresh for about a week. Always keep it well wrapped or in an airtight container to prevent drying out.
Freezing
This cake freezes beautifully! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months and make for perfect quick snacks or unexpected guests’ treats.
Reheating
To reheat, simply warm a slice in the microwave for 15 to 20 seconds or in a preheated oven at 300°F for about 10 minutes. This brings back that fresh-baked softness and melty chocolate goodness just like when it first came out of the oven.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are actually the best for this Banana Chocolate Chip Snack Cake Recipe because they are sweeter and mash easily, giving the cake its signature moist texture and natural sweetness.
Is it possible to make this recipe dairy-free?
Yes, simply substitute the unsalted butter with a plant-based alternative and choose dairy-free chocolate chips. Your cake will still turn out moist and incredibly delicious.
Can I substitute mini chocolate chips with regular-sized ones?
Definitely! You can use regular chocolate chips if you don’t have mini ones. Just be aware they might create larger pockets of chocolate, which some people love for an extra rich bite.
How do I know when the cake is done baking?
Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If it’s wet with batter, it needs more time.
Can I double the recipe?
You can, but be sure to use a larger pan or multiple pans and adjust baking time accordingly. Keep an eye on the cake as it bakes since it may take a bit longer to cook through.
Final Thoughts
This Banana Chocolate Chip Snack Cake Recipe is the perfect blend of simplicity and indulgence, offering a moist texture and rich flavors that are sure to brighten up any snack time. Once you try it, you’ll understand why it’s become one of those go-to recipes you want to share with everyone you know. It’s easy to make, full of wholesome ingredients, and offers a delicious way to use up those ripe bananas sitting on your counter. Give it a whirl, and prepare for a new favorite that feels like a sweet hug whenever you need it!
Print
Banana Chocolate Chip Snack Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Chocolate Chip Snack Cake is a moist and flavorful treat perfect for any time of day. Made with ripe bananas, a blend of granulated and brown sugars, melted butter, and studded with mini chocolate chips, this easy-to-make cake combines fruity sweetness with rich chocolate flavor. It’s a comforting American dessert that’s perfect for snack time or dessert, and it stays moist for days.
Ingredients
Wet Ingredients
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins
- 3/4 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed ripe bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, salt, and optional cinnamon. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter to evenly distribute them without overworking the batter.
- Transfer Batter and Add Topping: Pour the batter into the prepared baking pan and spread it out evenly. Sprinkle a few extra mini chocolate chips on top for added texture and visual appeal.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan completely before slicing into 9 squares for serving.
Notes
- This snack cake stays moist for several days when stored covered at room temperature or refrigerated.
- For a dairy-free variation, substitute the butter with a plant-based alternative and use dairy-free chocolate chips.
