Banana Chocolate Chip Snack Cake Recipe

There’s something incredibly magical about transforming overripe bananas into a scrumptious treat, and I’m all about those moments when a gooey, chocolatey banana cake emerges from the oven, evoking memories of cozy afternoons and sweet indulgences. Let’s dive into this delicious banana chocolate chip snack cake that’s the perfect mix of nostalgia and yum!

When I picture comfort food, my Banana Chocolate Chip Snack Cake is always right there at the top. I love the way that ripe bananas and melted butter make for a moist cake, while the slightest hint of vanilla and a touch of salt create a perfect foil for all that brown sugar and chocolate.

Not only is this cake incredibly satisfying, but it also delivers really great energy.

Ingredients

• Mashed Ripe Bananas: Rich in potassium and natural sweetness, bananas add moisture.
• Unsalted Butter: Provides healthy fats and contributes to the cake’s moist texture.
• Light Brown Sugar: Adds sweetness and a subtle caramel flavor to the cake.
• Egg: Offers structure, moisture, and binds the ingredients together.
• Semi-Sweet Chocolate Chips: Adds a rich chocolate flavor and a touch of indulgence.

Ingredient Quantities

• 1 and 1/2 cups mashed ripe bananas (about 3 large bananas)
• 1/2 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 and 1/2 cups all-purpose flour
• 1/2 cup semi-sweet chocolate chips

How to Make this

1. Set your oven to 350°F (175°C) to heat up. Use cooking spray or vegetable oil to grease the baking dish, or use parchment paper for a no-stick solution.

2. In a big mixing bowl, mix the well-mashed bananas and melted butter together until combined.

3. Incorporate the light brown sugar, egg, and vanilla extract into the banana mixture. Mix until everything is smooth and homogenous.

4. Dissolve the baking soda and a pinch of salt in a tiny bit of water and mix it all well. Then sprinkle it over the mixture and gently mix it in.

5. Add the flour gradually, and fold it in with a spatula until just mixed. Do not overmix.

6. Incorporate the chocolate chips into the batter, folding gently until the chips are evenly dispersed.

7. Distribute the batter into the chosen (prepared) baking dish. Using a spatula, smooth the batter into an even layer so that it is level with the top of the dish—this helps it to rise evenly.

8. Preheat the oven to 350 degrees. Bake in the preheated oven for 25-30 minutes, or until done. A toothpick inserted into the center should come out clean or with a few moist crumbs.

9. Let the cake cool in the pan on a wire rack for about 10 minutes before cutting and serving.

10. Savor the delightful Banana Chocolate Chip Snack Cake at either a warm or room temperature. It is equally delicious when enjoyed at either temperature.

Equipment Needed

1. Oven
2. Measuring cups and spoons
3. Mixing bowls
4. Whisk
5. Spatula
6. Baking dish
7. Cooking spray or vegetable oil (or parchment paper)
8. Small bowl for dissolving baking soda
9. Wire rack
10. Toothpick

FAQ

• Q: Can I use frozen bananas for this recipe?A: Yes, frozen bananas can be used. Thaw and mash them before you measure.
• Q: Can I substitute the unsalted butter with another type of fat?A: Yes, an equal amount of vegetable oil or coconut oil can be used as a substitute.
• Q: How do I know when the snack cake is done baking?A: If you want to tell if a cake is done baking, stick a toothpick in the center. If it comes out clean or with the barest few damp crumbs, the cake is done.
• Q: Can I use a different type of chocolate chip?A: Of course, if your preference is for milk, dark, or white chocolate chips, those can absolutely be substituted in place of semi-sweet.
• Q: Is it possible to make this cake gluten-free?A: Yes, a 1:1 gluten-free all-purpose flour blend can take the place of the regular flour.
• Q: Can I add nuts to this recipe?A: For sure, adding chopped walnuts or pecans would be a delicious addition.
• Q: Can I double the recipe to make a larger cake?A: Yes, you can double the ingredients and use a larger pan. Just remember to adjust the baking time.

Banana Chocolate Chip Snack Cake Recipe Substitutions and Variations

You can use an equal amount of coconut oil or a neutral vegetable oil such as canola or sunflower oil in place of unsalted butter.
To substitute for the light brown sugar, use an equal amount of granulated white sugar mixed with a tablespoon of molasses, or just use coconut sugar.
Substitute a flax egg for the large egg. To make a flax egg, mix 1 tablespoon flaxseed meal with 2.5 tablespoons of water. Let the mixture sit for a few minutes until it thickens.
Substitute 1 cup of whole wheat flour for all-purpose flour. It imparts a nuttier flavor. Substitute 1 cup of gluten-free all-purpose flour to make this recipe gluten-free.

Use lighter-colored pans for an even browning of the cake. A dark pan can result in overbaking.
Replace semi-sweet chocolate chips with dark chocolate chips or chopped walnuts for a nutty twist.

Pro Tips

1. Extra Flavor Add a teaspoon of cinnamon or nutmeg to the dry ingredients for added depth and warmth in the flavor profile.

2. Banana Selection Use very ripe bananas with brown speckles for the best sweetness and flavor. If your bananas aren’t ripe enough, you can place them in a 300°F (150°C) oven for 15-20 minutes to accelerate ripening.

3. Butter Enhancement For a richer taste, consider browning the butter before adding it to the bananas. This will add a nutty, caramelized flavor to your cake.

4. Chocolate Variations Mix in different types of chocolate chips, such as dark chocolate or milk chocolate, for a varied flavor experience. You can also sprinkle a few extra on top before baking for a more decadent look.

5. Moisture Balance If you prefer a moister cake, consider adding a tablespoon of sour cream or Greek yogurt to the wet ingredients for enhanced moisture and tenderness.