Banana-Chocolate Chip Snack Cake
This banana snack cake is fluffy and moist, loaded with chocolate chips, and topped with a simple cream cheese frosting. It’s easy to make, which makes it perfect for last-minute company or an after-school snack!
Let’s talk banana cake. More specifically, banana snack cake.
Is it just me, or does referring to something as a snack cake make it so much more forgiving to have a piece in the middle of the afternoon, or even for breakfast? As in, it’s not just dessert, to be eaten after dinner, right? This is an all-occasion, any time of day cake, and I absolutely love it. Plus, there are chocolate chips, so double win. Oh, did I mention cream cheese frosting? Triple win.
If you have a few ripe bananas sitting on your counter, I’m pretty sure that your day needs this banana-chocolate chip snack cake.
MY OTHER RECIPES
Four years ago, I also made a banana snack cake that I totally loved. I still do love it, but these are two very different snack cakes, and I think I love this one just a smidge more.
The old one was quite dense, much like my grandma’s banana bread recipe, so it was kind of like eating banana bread, but as a sheet cake. Which isn’t bad, but this one is so much more cake-like; it’s tall and fluffy while still being super moist thanks to the bananas. And I don’t need to tell you that the addition of chocolate chips puts it over the edge for me.
The recipe calls the cream cheese frosting “optional”, but I mean, do you know me? Frosting is NEVER optional! It’s a very small amount of frosting compared to the height of the cake, so it’s not like you’re drowning the cake in it – go ahead and slather it on and don’t look back.
This banana-chocolate chip snack cake shot right on up to the top five of go-to easy recipes that can be made quickly should you need a fabulous dessert on short notice.
I’d like to play around with it to see how it would hold up as a layer cake; my mom made a banana layer cake one weekend when I came home from college with a friend, and I’ve thought about it ever since, but I’ve asked her and I don’t think she still has the recipe. I’ve yet to find a banana layer cake recipe that was as good! I’ll need to experiment!
In the meantime, GO MAKE THIS CAKE!
One year ago: Thick and Chewy Chocolate Chip Cookies
Two years ago: Coconut Bundt Cake with White Chocolate-Coconut Glaze
Five years ago: Homemade Butterscotch Sauce
Six years ago: S’mores Cupcakes
A moist, fluffy banana cake studded with chocolate chips and topped with cream cheese frosting.
For the Cake
unsalted butter, at room temperature
mashed ripe bananas (2 to 3 medium bananas)
semisweet chocolate chips
For the Cream Cheese Frosting
(cut into 4 pieces, at room temperature)
unsalted butter, at room temperature
Make the Cake: Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
In a small bowl, whisk together the flour, baking soda, and salt; set aside.
Beat the butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until combined. Add the bananas and vanilla extract and beat until incorporated.
Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk in two additions, scraping down the bowl as needed. Using a rubber spatula, stir in the chocolate chips.
Transfer the batter to the prepared pan and smooth the top into an even layer. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes, rotating the pan halfway through baking. Allow the cake to cool completely.
Make the Frosting: Using an electric mixer on medium speed, beat the butter and cream cheese on medium speed until smooth, 1 to 2 minutes. Reduce the mixer speed to low and add the powdered sugar; beat until thoroughly combined, then add the vanilla extract, increase the mixer speed to medium and beat until completely smooth, an additional 1 to 2 minutes.
Spread the frosting evenly over the top of the cake and serve. The cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Nutritional values are based on one serving
Saturated fat: 17g
Vitamin A: 14.9%
Vitamin C: 2.6%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!