This banana chocolate chip bundt cake comes together quickly. It’s moist and tastes like banana bread, and the little chocolate chips add a lot of flavor.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
To be honest, I used to be baffled by the whole chocolate and banana idea. I simply figured I’d dislike it.
This cake was inspired on the spur of the moment. I’m not sure whether I was reading anything or browsing around the internet, but I suddenly had a strong need for a banana chocolate chip cake, so here we are.
I was pleasantly pleased by how much I like the combination of banana and chocolate chips. It’s really tasty, and the use of micro chocolate chips adds just a touch of chocolate without overpowering the banana flavor.
On the bright side, this cake is so moist that it doesn’t need any frosting or glaze. You are welcome to include it, but you are not required to.
Let’s talk about some of the ingredients in this banana chocolate chip cake:
Brown sugar: I used brown sugar in place of white sugar in this recipe to give it a richer taste. You may use either dark or light brown sugar, however I chose light brown.
Cinnamon: A modest quantity of cinnamon will be added to this cake. It’s not overbearing, but it brings out the taste of the bananas. I like using Saigon Cinnamon.
Sour Cream: I’m included sour cream in this recipe since it makes cakes SO moist. (For other possibilities, see the FAQ section below.)
Bananas: Obviously, bananas should be included. You’ll need three medium-sized bananas, which you’ll peel and mash. Make sure they’re completely ripe since they’ll add additional flavor to the cake.
Vanilla Extract or Vanilla Bean Paste: If you can get vanilla bean paste, use it. It’s AMAZING. If you can’t find it, vanilla extract will suffice.
micro Chocolate Chips: We used micro chips since they offer just a bit of chocolate flavor here and there without being overbearing. Furthermore, the micro chips will not sink in the batter.
Mixing method for this cake:
The reverse creaming procedure was used to make this cake. Simply said, instead of beating the butter and sugar first, combine all of the dry ingredients in one dish and the liquid components in another.
Then, cut in room temperature butter and gradually incorporate it into the dry mixture until it coated all of the flour. The liquid mixture will next be added in two parts. Don’t worry, it’s really rather simple, and I’ve included all of the instructions in the recipe card below.
After that, you’ll hand-mix in the micro chocolate chips and it’ll be ready to bake.
Tips & FAQs for the banana chocolate chip cake:
The quick response is yes or no. It really doesn’t matter which one you use, although light brown sugar is more often used, so that’s what I used.
This cake is best made with genuine unsalted butter. Margarine isn’t genuine butter and contains more water, so you can’t be sure what you’ll get if you use it.
Prepare your butter ahead of time. If your butter is cold (or melted), this approach will simply not work.
They are not the same thing, and you will need both.
If you can’t get sour cream in your location, you may substitute yogurt. However, use the full fat version rather than the diet (light) version.
You certainly can. Because whole milk has more fat, it is best for baking, although 2% milk may be substituted in a hurry.
Those will add the most flavor.
Nope! You can leave these out if you don’t wish to include them. If you can’t locate small chocolate chips, you may use normal chocolate chips, but break them up a little beforehand so they don’t sink in the cake mixture.
I used semi-sweet chocolate chips, but it doesn’t matter since you may use whatever kind of chocolate chip you like.
Bundt cakes will readily adhere to the pan, so grease and flour it well.
The flavors will really come out if you bake it and let it rest overnight.
I feel that the reverse creaming mixing procedure is really simpler than the traditional creaming process, however if the directions are unclear, please watch the video.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
SUPPLIES USED FOR THIS CAKE:
- White mixing bowl set
- Whisk set
- Rubber spatula set
- KitchenAid Hand Mixer
- Bundt pan
- Cooling racks
Ok lets get to the recipe!
**By the way, this recipe was created and tested using volume measures (cups, for example). I do this because most people are used to measuring rather than weighing. To see the weight (gram) measurements, click the metric conversion button. Those figures are weight estimations. If you utilize weight measures, your findings may differ somewhat.
Banana Chocolate Chip Cake
- 2 cupsall purpose flour
- 1cuppacked brown sugar
- cupgranulated sugar
- 1 teaspoonbaking powder
- teaspoonbaking soda
- 1 cup unsalted butter (at room temperature)
- 1cupsour cream
- cupwhole milk
- 3mashed bananas
- 2teaspoonvanilla bean paste(or vanilla extract)
- 1 cupmini chocolate chips
- Preheat the oven to 325 degrees.
- Grease and flour a large bundt pan.
- In a mixing dish, combine the flour, sugars, baking powder, baking soda, salt, and cinnamon. Set away the whisk.
- In a separate dish, whisk together the sour cream, milk, mashed bananas, vanilla, and eggs. Whisk everything together well.
- Cut your butter into pieces that are slightly colder than room temperature. Turn your mixer to low and carefully add the butter to the dry ingredients. Mix on medium-high until all of the flour is covered with the butter and the mixture is crumbly and sand-like.
- Pour roughly one-third of the liquid mixture in. Mix on medium speed until everything is incorporated. It just took approximately 30 seconds.
- Pour in the remaining liquid mixture and mix on medium until mixed. Avoid overmixing the batter. Mix just until everything is mixed.
- Scrape the sides of the bowl with a rubber spatula. Mix for a further 10 to 15 seconds.
- Incorporate the micro chocolate chips by hand.
- Pour into prepared pan.
- Bake for around 60-65 minutes. When a toothpick is placed into the cake, it will come out with moist crumbs rather than batter.
- Allow to cool for 15 minutes on a wire rack before turning out and allowing to cool fully out of the pan.
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.
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