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slice of banana chocolate chip cake on a white plate

Banana Chocolate Chip Cake

Course: Dessert
Cuisine: American
Keyword: banana cake, banana chocolate chip cake
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 14 servings
Calories: 462kcal
Author: Kara @I Scream for Buttercream
This banana chocolate chip cake is an easy bundt cake to make. It's so moist and tastes like banana bread plus the mini chocolate chips really add to the flavor.
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Ingredients

  • 2 ⅔ cups all purpose flour
  • 1 cup packed brown sugar
  • cup granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup unsalted butter (slightly cooler than room temp)
  • 1 cup sour cream
  • ½ cup whole milk
  • 3 mashed bananas
  • 2 teaspoon vanilla bean paste (or vanilla extract)
  • 3 eggs
  • 1 ⅓ cup mini chocolate chips

Instructions

  • Preheat the oven to 325 degrees.
  • Grease and flour a large bundt pan.
  • Combine the flour, sugars, baking powder, baking soda, salt and cinnamon in a mixing bowl. Whisk and set aside.
  • In another bowl, combine the sour cream, milk, mashed bananas, vanilla and eggs. Mix well with a whisk.
  • Now cut your slightly cooler than room temperature butter into chunks. Turn your mixer on low and add in the butter slowly to your dry ingredients. Mix on medium to medium-high until all the flour is coated with the butter and the mixture is crumbly with a sand-like texture.
  • Pour in about a third of the liquid mixture. Mix on medium speed until combined. Only about 30 seconds.
  • Pour the last of the liquid mixture and mix on medium again until combined. Don’t overmix the batter. Only mix until everything is combined.
  • Use a rubber spatula and scrape the sides of the bowl. Mix again for only about 10 to 15 seconds.
  • Add in the mini chocolate chips and stir in by hand.
  • Pour into prepared pan.
  • Bake approximately 60-65 minutes. A toothpick inserted into the cake will come out with a few moist crumbs on it and not batter.
  • Set on a wire rack to cool for 15 minutes, then turn out onto the rack and let cool out of the pan completely.

Video

Notes

This cake is even better if left to sit covered overnight before serving.
This cake will keep for a couple days covered out of the fridge. Place in the fridge after a couple days to prolong it's freshness. You can warm up a piece in the microwave for a few seconds.
This cake can be frozen for up to a month if wrapped well in plastic wrap and foil.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 462kcal | Carbohydrates: 62g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 171mg | Potassium: 232mg | Fiber: 2g | Sugar: 40g | Vitamin A: 627IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg