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.
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
Banana-Chocolate Chip Snack Cake
For the Cake
- 2 cups (250 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ¾ teaspoon (0.75 teaspoon) salt
- ½ cup (113.5 g) unsalted butter, at room temperature
- 1½ cups (300 g) granulated sugar
- 2 eggs
- 1 cup mashed ripe bananas (2 to 3 medium bananas)
- 1 teaspoon vanilla extract
- ½ cup (122 ml) whole milk
- 1 cup (180 g) semisweet chocolate chips
For the Cream Cheese Frosting
- 4 ounces (113.4 g) cream cheese, cut into 4 pieces, at room temperature
- ¼ cup (56.75 g) unsalted butter, at room temperature
- 1 cup (120 g) powdered sugar
- ¾ teaspoon (0.75 teaspoon) vanilla extract
- 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.