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
Scale
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.
