Banana Chocolate Chip Cake

Banana Chocolate Chip Cake


"This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination."


servings 122 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, mix flour, sugar, baking powder and salt.
  3. In a separate bowl, combine bananas, egg, melted butter and milk.
  4. Stir banana mixture into flour mixture until blended. Be careful not to over mix.
  5. Stir in chocolate chips.
  6. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
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  1. 319 Ratings


Okay, so I made some changes after reading all the other reviews, and with these changes, this cake is amazing!!! Here are the changes I made: 1 cup white sugar, 2 large bananas, 1 tsp vanilla, ...

I did not read the reviews before I made this, so my "cake" did turn out a little thin, HOWEVER, this is a really good, quick dessert. I was invited for dinner and wanted to bring something. E...

Excellent! This turned out wonderful! Be sure to read the reviews, though. I doubled the recipe to make it more of a cake rather than the bars like other cooks were doing. I topped it with choco...

Very good dessert. It is a thin cake, for a normal cake thickness I would recomend doubling the recipe. By using chocolate chips there is no need for icing. I did add 1/2 tsp. of vanilla. An...

I used three mashed bananas, I didn't measure out a cupful. I just opened three and mashed those. I also used part of a leftover can of fat free evaporated milk and mini chocolate chips instead ...

I made this recipe as is, except for putting it in an 8x8 pan. It turned out just fine. Plenty of banana flavor, more than enough choc.

I enjoyed this cake. I, too, had problems with it not being enough batter to make a "real" cake; it resembled bars. If you want more of a cake, then either make 2x the recipe or bake it in a sma...

I think the secret may lie in using bananas that are NOT overripe. I can't believe how fast and easy this recipe is, and the choc chips did not get mushy or sink to the bottom! A winner!

I doubled the recipe and cooked it in a 9 by 18 pan for about 10 minutes longer. This is the best banana cake I've ever had. I didn't even have to frost it, and it was so moist! I used barely...