Chocolate Chip Banana Cake

Chocolate Chip Banana Cake


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This is a beautiful cake that lets me pretend to be a professional baker. It's one of the FEW baked goods that I can actually pull off, mainly because it's so easy. It's absolutely a show-stopped for brunches, dinner parties, and summer barbecues. Try it a la mode!

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Time needed

25 min preparation + 1 hour cooking

Serving Size / Yield

1 8-inch cake


  • cooking spray
  • 3 C. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 C. sugar (use Splenda for diabetic version)
  • 2 sticks butter, room temperature
  • 1/2 C. brown sugar, packed
  • 3 eggs, room temperature
  • 1 tsp. vanilla
  • 1 tsp. rum
  • 2 bananas, very ripe and mashed
  • 1 C. sour cream
  • 1 10-oz. bag chocolate chips (use sugar-free baking chips for diabetics)
  • 2 C. peanut butter (creamy works the best)
  • 1 1/2 C. confectioners' sugar (use splenda for diabetic variant)
  • 2 sticks butter, room temperature
  • 2 tsp. vanilla
  • chocolate kiss candies, for garnish (use sugar free version for diabetics)
  • pecans, for garnish (optional)

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Preheat oven to 350 degrees. Coat two 8X2 round cake pans with cooking spray. Line the bottoms of the pan with parchment paper and coat the parchment paper with another spraying of cooking spray. 

Sift the flour, baking soda, and salt together. 

In another bowl, beat the sugar, butter, and brown sugar for 3 minutes or until fluffy. Slowly add the eggs, one at a time, mixing for 3-5 minutes in between additions. Scrape sides of the bowl if needed. Mix in the vanilla. 

Add the sifted flour mixture to the wet mix and blend on low speed. Add the bananas and sour cream, and mix for another minute. Gently fold in the chocolate chips. 

Pour half of the mixture into each cake pan, smooth the tops, and gently tap the pan on the counter to remove any air bubbles. 

Bake the cakes for 60 minutes or until a knife comes out clean when inserted into the center (this may take as little as 50 minutes). Remove the cakes from the pans and place on wire racks to cool.

While the cakes cook, beat the peanut butter, confectioners' sugar, remaining 2 sticks of butter, and vanilla in the electric mixer until the fluffy frosting forms. 

On a cake stand, place one of the two cakes on the botton. Spread a third of the frosting on the top. Top with the second cake and use the rest of the frosting to cover the entire cake. 

Garnish with chocolate kiss candies or pecans. Serve at room temperature. 

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