Chocolate Chip Banana Cake
A simple chocolate chip banana cake made with whole wheat flour and mashed ripe bananas, baked in an 8x8-inch pan.
Servings: 16 servings
Ingredients
Ingredients
- ?1 cupvery ripe mashed bananas from about 2 medium bananas
- ?2 large eggs lightly beaten
- ?3/4 cupmilk
- ?1/4 cupunsalted butter melted and slightly cooled
- ?1 teaspoonvanilla extract
- ?1 cupwhole wheat flour
- ?1/4 cupsugar
- ?1 teaspooncinnamon
- ?1 teaspoonbaking powder
- ?1/2 teaspoonbaking soda
- ?1/2 teaspoonsalt
- ?1/4 cupdarkchocolate chips chopped, or minichocolate chips
Instructions
Instructions
- Preheat the oven to 400°F. Line an 8×8-inch metal baking pan or lightly grease it; set the pan aside.
- In a medium bowl, combine 1 cup very ripe mashed bananas, 2 large eggs (lightly beaten), 3/4 cup milk, 1/4 cup unsalted butter (melted and slightly cooled), and 1 teaspoon vanilla extract. Whisk until smooth.
- Add 1 cup whole wheat flour, 1/4 cup sugar, 1 teaspoon cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the bowl with the wet ingredients.
- Stir gently with a spatula or spoon until the dry ingredients are just combined and there are no large streaks of flour. Do not overmix.
- Pour the batter into the prepared 8×8-inch pan and spread it evenly. Sprinkle 1/4 cup dark chocolate chips (chopped or mini chips) evenly over the top.
- Bake for 22–26 minutes, or until the edges are golden brown and a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached.
- Remove the pan from the oven and let the cake cool in the pan for 5 minutes.
- Run a knife around the edges to loosen, then transfer the cake to a wire rack to cool completely.
- Once cooled, slice into bars and serve.
Equipment
- 8x8-inch baking pan
- Storage Containers
Notes
Once cool, store the sliced cake in anairtight containeron the counter for 3 days or in the refrigerator for up to a week. Serve cold or place onto a heat-safe plate and warm for 15-30 seconds to serve warm.
This works best made in a metal pan. If using a glass baking pan, bake as directed then cover with foil and bake for 8-10 more minutes as needed to set the middle of the cake.
Dairy-free: Use nondairy milk and in place of butter, either peanut butter, vegan butter, or meltedcoconut oil.
Egg-free: Use a store-bought egg replacer or a chia or flax egg. If using a chia or flax egg, it may take longer to bake through and may have a moister final texture.
Substitutemaple syrupor honey for the sugar or omit entirely if desired. It will be less sweet if you omit it, so be sure to use very, very ripe bananas.
ITry this recipe as muffins in thisChocolate Chip Banana Muffinrecipe.
This works best made in a metal pan. If using a glass baking pan, bake as directed then cover with foil and bake for 8-10 more minutes as needed to set the middle of the cake.
Dairy-free: Use nondairy milk and in place of butter, either peanut butter, vegan butter, or meltedcoconut oil.
Egg-free: Use a store-bought egg replacer or a chia or flax egg. If using a chia or flax egg, it may take longer to bake through and may have a moister final texture.
Substitutemaple syrupor honey for the sugar or omit entirely if desired. It will be less sweet if you omit it, so be sure to use very, very ripe bananas.
ITry this recipe as muffins in thisChocolate Chip Banana Muffinrecipe.