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Banana Chocolate Chip Cake


Moist, fluffy and buttery banana chocolate cake satisfies everyone at the dinner or holiday table.













Trans-fat Free


2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
cup butter, unsalted
unsalted, softened
1 cup sugar
3 large bananas
ripe, mashed
2 large eggs
lightly beaten
1 teaspoon vanilla extract
½ cup sour cream
or yogurt
cup chocolate chips (semi-sweet)


Super moist, buttery, rich banana flavor...

You need these a few ingredients. Preheat the oven to 350℉ (180℃). Butter a 9 x 13-inch baking pan.

In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, using a handheld electric mixer, cream together the butter and sugar until combined.

Stir well with a wood spatula, and set aside.
In another bowl, add the butter and sugar.

Beat in the bananas until combined. Beat in the eggs and vanilla, beating well. Stir in the sour cream or yogurt.

Next work on the banans.
Mash the banana with a fork.

Add the eggs and vanilla. Beat well.
Add the mashed bananas into the creamed butter and sugar, beat well.

Beat the flour mixture into the butter mixture until combined. Stir in the chocolate chips. Scrape the batter into the prepared pan.

Final two steps.
Scrape the batter into the prepared pan.

Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack and cool completely. Lots of chocolate in every bite...


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 24930% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 175mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 6% Vitamin C 5%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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