• Bruni

Chocolate Chip Banana Cake

Chocolate Chip Banana Cake

Melted chocolate chips wrapped in slightly spiced, sweet, banana-flavoured batter. What you get here is caky texture - soft and moist, full of sweet and mellow flavour. If you are used to baking your own banana bread then the difference here is a slightly softer texture - thanks to greek yogurt and caky proportions (more eggs, more butter).

Your house will be filled with beautiful aroma when baking this cake. You will find it's hard to wait until the cake cools down before enjoying a slice or two!

Added bonus - this cake is super easy to make and works every time.

Serve warm or cold with a scoop of your favourite vanilla ice-cream.

Chocolate Chip Banana Cake

This cake is quick and easy to bake. For a good bake here remember to have bananas, eggs, butter and yogurt at room temperature. You will be beating butter with sugar for some 8 minutes - don't take shortcuts as this will give you fluffy base for airy cake texture. You can mix ripe bananas with yogurt and vanilla using handheld mixer. Mix for few seconds only as you want to keep coarse texture. You will mix then banana yogurt mixture with sugar and butter - gently on low speed or using wooden spoon. Then you will add dry ingredients and gently combine. Remember not to over mix here - otherwise the cake will be dense. It's worth to toss chocolate chips in potato or corn starch before adding to the cake batter. This way you will decrease the risk of chips sinking to the cake bottom. You will gently fold in chocolate chips leaving 1/4th to decorate the top of the cake.

You will then pour the batter into round baking tin with removable base, decorate with cut in half banana (gently pressing it in into the cake batter) and the rest of chocolate chips.

Serve warm or cold with a scoop of your favourite vanilla ice-cream.

Chocolate Chip Banana Cake

Chocolate Chip Banana Cake

Yield: serves 12

Time: 25 minutes prep + 60 minutes baking

Tin: 21cm spring form or round form with removable base


- 2 cups (300g) all-purpose flour

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon ground nutmeg

- 1/2 teaspoon salt

- 150g unsalted butter, room temperature and soft

- 1 cup (200g) white granulated sugar

- 3 large eggs, room temperature

- 4 ripe bananas + 1 to decorate, room temperature

- 1 teaspoon vanilla extract

- 1/2 cup (125g) natural greek yogurt, room temperature

- 1 and 1/3 cups (200g) chocolate chips or coarsely chopped chocolate, split 150g (going into the batter) + 50g (on top to decorate)

- 1 teaspoon corn starch or potato starch


1. Preheat oven to 175C and line baking tin with parchment paper.

2. Prepare dry ingredients: Sift flour with baking powder, baking soda, nutmeg and salt. Set aside.

3. Prepare bananas: Cut or split bananas into smaller pieces and using hand mixer mix for 15 seconds to achieve coarse texture. Add vanilla extract and greek yogurt and mix for few seconds only until just combined - you want to keep the coarse texture.

4. Prepare butter (your fluffy cake base): Beat butter on high speed for 2 minutes until soft, add sugar and mix on medium-high speed for 8 minutes. When mixture is pale and creamy start adding eggs, one at a time mixing for 15 seconds in-between each addition.

5. Combine: Add bananas mixed with yogurt (from Step 3) to fluffy butter (from Step 4) and mix on low speed only until combined (you can also use wooden spoon here), add half of dry ingredients (from Step 2) and gently mix on low speed for few seconds only until combined, then add the rest of dry ingredients and mix on low speed only until combined. Don’t over mix. Toss chocolate chips in 1 teaspoon corn or potato starch and gently fold in 3/4th of chips into the batter. Transfer the batter into baking tin, decorate with cut in half banana and place the remaining portion of chocolate chips on top.

6. Bake at 175C for 60-65 minutes. Check with chopstick if fully baked through. Half way through you may opt to loosely cover the top of the cake with aluminium foil to prevent too much browning. Once baked let your cake cool in the tin for 10 minutes then run thin knife to loosen edges and transfer to the cooling rack. You may opt to spread some melted butter on top of banana to add extra shine. Cool for another 10 minutes and enjoy!

Chocolate Chip Banana Cake


1. You can pop in here to check out our recipe for Cherry Banana Bread.

Chocolate Chip Banana Bread

331 views0 comments

Recent Posts

See All

Jam Bars