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Let’s be serious here. 99% of the time, ripe bananas are used for making banana bread. But there are so many other great banana recipes out there!
Chocolate Chip Banana Snack Cake is one of those recipes. It’s soft, perfectly sweet, loaded with chocolate chips and comes together without much effort at all.
It’s the kind of cake you make “just because”… and then wonder why you don’t make it more often.
More banana dessert recipes: Banana Crumb Muffins, Easy Layered Banana Pudding and Raspberry Dark Chocolate Banana Bread.
Why This Banana Snack Cake Is So Good
Let’s start with the obvious: banana + chocolate is always a good idea.
But this one works especially well because it’s super moist (thank you, ripe bananas), it’s soft and tender—not dense and it has just enough chocolate in every bite. It’s a simple enough recipe to make any time. There are no layers, no frosting, no stress—it’s just a really good cake.
The Texture (Soft + Moist + Just Right)
This chocolate chip banana cake bakes up light and fluffy and moist from the bananas. It’s lightly golden on the edges and it’s studded with melty chocolate chips. Those extra chips on top? Totally worth it.
What Kind of Bananas to Use
The riper, the better! You’re looking for lots of brown spots, a soft texture and sweet flavor. The more ripe they are, the more flavor your cake will have.
Tips for the Best Banana Snack Cake
- Don’t overmix the batter: Mix just until everything is combined.
- Use mini chocolate chips: They distribute more evenly throughout the cake.
- Save some for the top: It gives that bakery-style look (and extra chocolate!).
- Let it cool before slicing: It cuts much cleaner once cooled.
This Is a Snack Cake (and That’s a Good Thing)
Snack cakes are underrated. They’re easy to make and they are baked in one pan. They’re perfect for slicing and sharing. And they’re great for an everyday dessert. This easy banana cake recipe can be served after dinner… or sneak a piece of in the afternoon.
When to Make This
This banana cake with chocolate chips works any time:
• Dessert after dinner
• Afternoon snack
• Lunchbox treat
• When you have overripe bananas sitting on the counter
👉 It’s one of those “no special occasion needed” recipes.
This is one of those cakes that doesn’t try too hard—but still turns out really good every time. It’s simple, reliable and just the kind of thing you’ll end up making again.
Looking for more easy dessert recipes? Try our recipes for easy country brownies, easy peach turnovers or easy ice cream sandwich cake.
🍫 VARIATIONS
- Chocolate Chunk Version: Swap mini chips for larger chocolate chunks.
- Banana Nut Snack Cake: Add chopped walnuts or pecans for crunch.
- Cinnamon Banana Cake: Add ½ teaspoon cinnamon for a warm flavor twist.
- Frosted Banana Bars: Top with cream cheese frosting to make it more dessert-like.
- Double Chocolate Banana Cake: Add 2 tablespoons cocoa powder for a richer version.
🔍 FAQ
- Can I use frozen bananas? Yes! Thaw first, drain any excess liquid, mash and use as directed. They work perfectly in this cake.
- How ripe should bananas be for banana cake? Very ripe is best. Look for brown spots, soft texture and a strong banana smell. The riper they are, the sweeter and more flavorful your cake will be.
- Can I make this cake ahead of time? Yes! Bake 1 day in advance, and store covered at room temperature. It actually tastes even better the next day.
- Can I add nuts to this recipe? Absolutely. Try chopped walnuts or pecans. Add about ½ cup to the batter.
- How do I store banana snack cake? Keep covered at room temperature for up to 3 days Refrigerate for longer storage. You can also freeze slices for later.
Chocolate Chip Banana Snack Cake
Ingredients
- ¾ cup granulated white sugar
- ⅓ cup butter, at room temperature
- 1 large egg
- 1 cup mashed ripe banana
- ½ cup milk
- 1½ cups all purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup miniature chocolate chips, divided
Instructions
- Preheat the oven to 350℉. Spray an 8×8-inch pan with nonstick spray.
- In a large bowl, use an electric mixer to beat together the butter and sugar until flight and fluffy- about 2 minutes. Beat in the egg. Add in the banana and milk, and continue to mix until combined.
- In a large bowl, use an electric mixer to beat together the butter and sugar until flight and fluffy- about 2 minutes. Beat in the egg. Add in the banana and milk, and continue to mix until combined.
- Scrape the batter into the prepared pan and smooth the top to even it out. Sprinkle ¼ cup of chocolate chips on top of the batter.
- Bake 30 to 35 minutes, or until a toothpick tests clean when inserted into the cake. Let the cake cool completely before cutting.
Notes
- Use very ripe bananas for best flavor
- Don’t overmix the batter
- Mini chips work best for even distribution
- Cool completely before slicing
- Store covered at room temperature
Nutrition
This recipe comes from RecipeBoy.com
