Easy Banana Chocolate Chip Cake

This easy banana chocolate chip cake recipe makes nine moist pieces of banana cake packed with chocolate chips in every bite. This cake is an exciting new way to use those overly ripe bananas.

We've reached the fifth dimension, y'all. The week in between Christmas and New Year's that doesn't feel real. Also known as "Dead Week," there's really no urgency in being too productive. We're all anticipating the New Year with a fresh start and all our lofty resolutions, but not yet. We're still closing out this year.

This is the only week we have all year for collective rest...or as close to rest as we get. I told colleagues I'm excited to wake up and have a whole lot of nothing to do. I can go shopping, or not. I can make more elaborate meals, or not. I can play with the kids, or not. The whole day has endless possibilities...or not.

I've been experimenting with all sorts of new recipes when I've felt like being productive this week. One recipe that has been a particular crowd pleaser with friends, family, and neighbors lately is this banana chocolate chip cake. Yes, you can absolutely make your standard banana bread with the overly ripe bananas you have right now or you could make a deliciously moist layered banana cake with chocolate frosting.

There is something in between these two options though that is really appealing and reminds me of Dead Week. It's the cake that's not a cake. Can you eat it for breakfast? Sure. Can you eat it for dessert? Of course.

Why You'll Love this Banana Cake

1. This banana cake can be enjoyed whenever. This cake is considered a snack cake, which is code for "cake you don't have to feel guilty about eating during non-dessert times." I'm not sure who made up the term "snack cake," but I'd like to give them a Nobel Prize. This banana chocolate chip snack cake is frosting-less, which makes it less intimidating for breakfast.
2. The cake is easy to make. The cake uses pantry staples you have right now and only takes a few minutes to make. Easy peasy.
3. The size is just right. The cake is made in an 8x8 cake pan. It's reasonable to enjoy for a small family. Feel free to double the recipe and make in a 9x13" cake pan if you need to feed more.
4. This banana cake is moist, moist, moist. I know the word "moist" is not very popular. We all like our cakes to be moist. This cake is no exception.
5. You get to use those overly ripe bananas. Yeah, you know. The ones just sitting there in your fruit basket.

Ingredients to Make the Banana Chocolate Chip Cake

You will need the ingredients below to make this banana chocolate chip cake. Most of these ingredients you probably have in your pantry right now:

• unsalted butter - Use the butter at room temperature.
• granulated sugar
• egg
• mashed overly ripe banana - This will be about 3 bananas
• milk - Any kind will do. I use whole milk.
• all-purpose flour
• baking powder
• baking soda
• salt
• semi-sweet chocolate chips - You can use any kind of chocolate chips you want. I prefer semi-sweet. I prefer regular-sized chips. You can use miniature chocolate chips if you want the chocolate bites to be more subtle.

How to Ripen Bananas Quickly

Doesn't it always seem that when you have overly ripe bananas, you don't have the time to do anything with them? Then when you actually WANT to make something with the overly ripe bananas, you only have ready-to-eat bananas? This drives me...well, bananas.

To accelerate the ripening process, try placing the bananas in a brown bag. This will trap the ethylene gas bananas produce and will speed up the ripening process by 1-2 days. Keep the bananas together in a bunch. The bananas will ripen much faster together. You can even put an apple or a tomato in the brown bag with them that will emit more ethylene gas.

There are a variety of other methods you could try to speed up the ripening process, including the oven and air fryer.

How to Make Banana Chocolate Chip Cake

Follow these easy steps to make your banana chocolate chip cake:

First, preheat oven and spray an 8x8" pan with nonstick cooking spray and line it with parchment paper for easy removal.

Next, whisk together your dry ingredients: flour, baking powder, baking soda, and salt together. Set aside.

Beat the butter and sugar until the butter mixture is light and fluffy. Add the egg, mashed bananas, and milk. Slowly add in the dry ingredients. Mix batter until just combined, then fold in ¾ of the chocolate chips. The other ¼ you'll save for the top.

Spread your batter into your cake pan until batter is evenly distributed in pan and smooth. Sprinkle the rest of the chocolate chips. Bake for about 30 minutes, let it cool, and enjoy!

Tips for Making the Best Banana Chocolate Chip Cake

• Use overly ripe bananas. Yes, the ones that are brown and black are great for this recipe.
• If you want to make this cake for a special occasion, feel free to add chocolate frosting to the top.
• Be careful to note over-bake the cake. Test it at the 30 minute mark. If a toothpick comes out clean, remove it from the oven immediately.

Storing Your Cake

Store the banana chocolate chip cake in an airtight container at room temperature. The cake will be delicious and fresh for 2-3 days.

To freeze, individual wrap each piece of cake with double plastic wrap. When you're ready to eat, take the cake out of the freezer. Let the cake sit at room temperature for a couple of hours before enjoying. If you're opting to add frosting, don't freeze the cake with the frosting on top.

Other Banana Recipes You'll Love

Try this healthy oatmeal banana bread for a less sweet version of your typical loaf.

How about this delicious Southern banana pudding made with Nilla wafers?

Start your day off with a banana spinach smoothie, and get your greens in before starting work.

It's dead week, so you should do want you want. Let's bask in whatever we want this week to be like...and nothing more.

xox,

kathryn