When Afternoon Cravings Hit: Banana Cake with Chocolate to the Rescue

There’s something about the way this banana cake with chocolate chips fills the kitchen with warmth that makes waiting for it almost impossible. I remember once, I was halfway through peeling the bananas when I got distracted by a phone call, leaving the bananas sitting on the counter a bit too long. By the time I got back to the mixing bowl, they were perfectly spotty—just the way they need to be for this recipe. The smell while it bakes is like a quiet invitation to take a break, and the soft, tender crumb combined with pockets of melty chocolate feels like a small, sweet reward at the end of a busy day.

It’s not a fancy dessert, and that’s what makes it so comforting. The kind of cake you can slice up without worrying about fancy plating or icing. Just grab a fork and enjoy the simple joy of banana and chocolate mingling in every bite. I usually let it cool enough to hold without burning my fingers but still enjoy it slightly warm for that gooey chocolate effect.

• Moist and tender crumb with ripe banana flavor enhanced by chocolate chips that melt perfectly.
• Simple preparation that doesn’t require any fancy techniques—just good old mixing and baking.
• Flexible enough to serve as a snack or a cozy dessert, though it’s probably best eaten sooner rather than later.
• It’s simple — and that’s kind of the point. No complicated frosting or layers, just straightforward comfort food.

If you’re concerned about timing, this cake holds up well at room temperature for a couple of days, which is handy if you’re not planning to eat it all at once. Just keep it covered to avoid drying out.

Banana Cake with Chocolate

Print Recipe

A moist and flavorful banana cake infused with rich chocolate chips, perfect for dessert or a sweet snack.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8

Ingredients

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1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup buttermilk
1 cup semisweet chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Stir in the mashed bananas and buttermilk until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Fold in the semisweet chocolate chips evenly throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack and cool completely before serving.

Don’t worry about using any special equipment here—if you have a decent mixing bowl and a spatula, you’re good to go. I’ve tried this cake in various pans, and while a round one works best, a square pan can work too if you adjust the baking time a bit. For a twist, sometimes I toss in a handful of chopped nuts or swap the chocolate chips for white chocolate, but honestly, it’s perfect as is. If you want to make it extra special, serving it with a scoop of vanilla ice cream or a drizzle of honey adds a nice touch.

FAQ

Can I use frozen bananas? Yes, just thaw and drain any excess liquid before mashing. It actually intensifies the banana flavor.

What if I don’t have buttermilk? You can substitute with milk mixed with a little lemon juice or vinegar, which works fine for this recipe.

How do I store leftovers? Keep the cake in an airtight container at room temperature for up to three days, or wrap and refrigerate if you want it to last longer.

Is it okay to overmix the batter? It’s best to mix just until combined to keep the cake light and tender.

So next time you’re craving something quietly sweet but don’t want to fuss, this banana cake with chocolate chips is a reliable go-to. It’s the kind of treat that feels like a warm hug from the inside out.