Description
This incredibly moist and flavorful banana chocolate chip cake is studded with melty chocolate pockets and bursting with sweet banana goodness. It’s the perfect comforting treat for any occasion.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 3–4 medium) very ripe mashed bananas
- 1/2 cup (120g) sour cream or buttermilk, room temperature
- 1 cup (170g) chocolate chips (semi-sweet or dark recommended)
Instructions
- Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes). Beat in eggs one at a time, then stir in vanilla extract. Fold in mashed bananas and sour cream until just combined.
- Combine Wet & Dry: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Add Chocolate Chips & Bake: Gently fold in chocolate chips. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely before slicing and serving.
- Prep Time: 15 mins
- Cook Time: 30-35 mins