Chocolate Chip Banana Snack Cake

This chocolate chip banana snack cake is so delicious and moist, it doesn’t need frosting.

This tasty little treat is a great recipe to make when you need to use up ripe bananas, and it’s so simple to make! This chocolate chip banana snack cake has toasted pecans but you can also leave them out if you’d prefer. My family was very happy when they came home to this delicious banana snack cake.

Chocolate Chip Banana Cake

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups white sugar
• 2 eggs, room temperature
• 1 cup sour cream, room temperature
• 1 cup very ripe banana, about 2 large
• 1 1/2 tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup semi sweet chocolate chips, divided
• 1/2 cup pecans, toasted & chopped

How to Make Chocolate Chip Banana Cake

Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.

Cream the butter and sugar together with a mixer until light and fluffy. Add the eggs, sour cream, well-mashed banana, and vanilla extract; beat until creamy.

Combine the flour, baking soda, cinnamon, and salt together in a separate dish; mix well.

Gradually add the flour mixture to the butter mixture until just combined.

Add most of the chocolate chips and all of the toasted pecans and stir to combine. Pour the batter into the prepared baking dish.

Sprinkle the remaining chocolate chips evenly on top of the cake.

Bake for 30-33 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack completely.

 Slice and serve. Enjoy.

Chocolate Chip Banana Cake

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Prep Time: 10 minutes minutes

Cook Time: 33 minutes minutes

Total Time: 43 minutes minutes

Course: Dessert

Cuisine: American

Servings: 18

Author: Pam - For the Love of Cooking

Equipment

• 9 x 13 baking dish
• Hand Mixer or Stand Mixer

Ingredients

• ½ cup unsalted butter room temperature
• 1 ½ cups white sugar
• 2 eggs room temperature
• 1 cup sour cream room temperature
• 1 cup very ripe banana about 2 large
• 1 ½ tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup semi sweet chocolate chips divided
• ½ cup pecans toasted & chopped

Instructions

• Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with cooking spray.
• Cream the butter and sugar together with a mixer until light and fluffy. Add the eggs, sour cream, well-mashed banana, and vanilla extract; beat until creamy.
• Combine the flour, baking soda, cinnamon, and salt together in a separate dish; mix well.
• Gradually add the flour mixture to the butter mixture until just combined.
• Add most of the chocolate chips and all of the toasted pecans and stir to combine. Pour the batter into the prepared baking dish.
• Sprinkle the remaining chocolate chips evenly on top of the cake.
• Bake for 30-33 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack completely.
• Slice and serve. Enjoy.

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