Banana Chocolate Chip Cake Recipe - Allrecipes.com
Banana Chocolate Chip Cake Recipe

Banana Chocolate Chip Cake

Recipe by  

"Delightful banana cake with chocolate chips."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, mix flour, sugar, baking powder and salt.
  3. In a separate bowl, combine bananas, egg, melted butter and milk.
  4. Stir banana mixture into flour mixture until blended. Be careful not to over mix.
  5. Stir in chocolate chips.
  6. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2008

Okay, so I made some changes after reading all the other reviews, and with these changes, this cake is amazing!!! Here are the changes I made: 1 cup white sugar, 2 large bananas, 1 tsp vanilla, 1/2 cup chocolate chips, 1/2 cup butterscotch chips, used baking SODA instead of baking powder, and sprinkled powdered sugar on top after it cooled. Baked at 350 for 40 minutes in an 8x8 pan. Everything else was the same as the original recipe. The cake came out super moist, thick (not thin), and tasted delicious. I will definitely be making this again!!

 
Most Helpful Critical Review
Aug 11, 2011

Honestly, I would not call this a cake, but rather a bar recipe. Mine came out very dense, without much rise or fluff to them at all. The flavor is all right. Without the frosting that I put on (I used the banana butter frosting from this site), I think most of these would have been wasted.

 
Jul 10, 2005

I did not read the reviews before I made this, so my "cake" did turn out a little thin, HOWEVER, this is a really good, quick dessert. I was invited for dinner and wanted to bring something. Everyone seemed to like this. Changes I made: I used two large bananas, which equaled about 1 1/2 -2 cups mashed bananas. I used one full cup of sugar because usually banana bread isn't sweet enough. I added about one teaspoon of vanilla. I also used about two handfuls of milk chocolate chips. I don't like the semi-sweet. I had no complaints and the chips really gave a good twist to regular banana bread. With the additions, it was plenty sweet and very, very moist. I had to bake it the full 35 minutes, almost 40 minutes, due to the additions. As a rule, I always set my timer about ten minutes early because you never know about your particular oven.

 
Oct 19, 2005

Excellent! This turned out wonderful! Be sure to read the reviews, though. I doubled the recipe to make it more of a cake rather than the bars like other cooks were doing. I topped it with chocolate frosting and sprinkles. Very fun and will definitely make again!

 
May 16, 2007

Very good dessert. It is a thin cake, for a normal cake thickness I would recomend doubling the recipe. By using chocolate chips there is no need for icing. I did add 1/2 tsp. of vanilla. And I used baking soda not baking powder. All homemade cakes call for baking soda, it works much better than baking powder as a leavener. For example, I made a homeade chocolate cake and by accident used baking powder instead of baking soda, and it came out very thick like brownies. When I made that same cake again, I used baking soda and it was a cake consistancy.

 
Oct 17, 2011

I used three mashed bananas, I didn't measure out a cupful. I just opened three and mashed those. I also used part of a leftover can of fat free evaporated milk and mini chocolate chips instead of regular. One of the better banana breads I've had in a long time. I made muffins out of this recipe and I did NOT get 24 out of this recipe, I got 12 and they were a little on the small side. 350* for exactly 20 minutes and they were perfect. I'll use this recipe again.

 
Nov 12, 2004

I made this recipe as is, except for putting it in an 8x8 pan. It turned out just fine. Plenty of banana flavor, more than enough choc.

 
Oct 16, 2005

I enjoyed this cake. I, too, had problems with it not being enough batter to make a "real" cake; it resembled bars. If you want more of a cake, then either make 2x the recipe or bake it in a smaller pan (8x8 square would suffice). I was happy with the bars, though, and I will definately make this again. I may try a cream cheese frosting in the future, although it tastes good without frosting.

 

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Nutrition

  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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