There’s nothing quite like the smell of banana cake baking in the oven – and this version, studded with chocolate chips, is a firm favourite in our house. It’s a brilliant way to use up those overripe bananas sitting on the counter, and it comes together with simple ingredients you likely already have in the cupboard.
Bananas and chocolate are a classic pairing, and this easy banana cake recipe brings them together in a moist, tender cake that’s simple enough for a weekday bake but delicious enough for a weekend treat. Whether you’re baking with the kids or just after a quick family-friendly recipe, this one delivers every time.
Easy Banana Cake With Chocolate Chips
Ingredients
- 1 3/4 cups / 415g whole-wheat pastry flour or unbleached flour
- 1 cup / 225g cane sugar (soft brown sugar works well too)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup / 110g sunflower oil
- 2 overripe bananas, mashed
- 3/4 cup / 175ml milk (use soy milk if making it vegan)
- 1 tsp vanilla
- 3/4 cup / 175g chocolate chips (dark chocolate if making it vegan)
Method
1. Preheat oven to 350°F / 180°C / Gas Mark 4.
2. Spray a 9-inch square or round baking tin with baking spray, or grease and line your tin with baking paper.
3. With a fork, stir together the dry ingredients – flour, sugar, baking powder, salt – in a bowl.
4. Add the oil and stir with a spoon until the mixture resembles coarse breadcrumbs.
5. Add the bananas, milk and vanilla. Stir until smooth, then fold in the chocolate chips.
6. Pour into the prepared baking tin and bake in the centre of the oven for 35–40 minutes, until a cake tester comes out clean.
7. Place on a wire rack to cool – although it’s hard to resist that smell while it’s still warm!
8. Serve dusted with icing sugar, or with cream or ice cream.
Here’s what our banana cake with chocolate chips turned out like:
You Might Also Enjoy
If you love this recipe, why not try these other family favourites:
- Banana, Cherry & White Chocolate Cupcakes
- Easy Banana Bread
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Over to you now – did you try this easy banana cake recipe? Tell us what you thought in the comments below!
Frequently Asked Questions
Can I make this banana cake vegan?
Yes – simply use soy milk (or another plant-based milk) in place of dairy milk, and choose a dairy-free dark chocolate for the chips.
How ripe should the bananas be?
The riper the better. Overripe bananas with brown-speckled or fully brown skins are sweeter and mash more easily, giving the cake better flavour and moisture.
Can I freeze this banana cake?
Yes, banana cake freezes well. Wrap it tightly once fully cooled and store in the freezer for up to three months. Thaw at room temperature before serving.
What can I use instead of chocolate chips?
Chopped walnuts, pecans, or a handful of raisins all work nicely if you’d like to switch things up.
How do I know the cake is fully baked?
Insert a cake tester or skewer into the centre – if it comes out clean, the cake is ready.
