Easy Banana Chocolate Chip Cake
This easy banana chocolate chip cake is made in just one bowl with minimal equipment! It’s a moist and flavourful cake that comes together in under 15 minutes, so it’s ideal for last-minute dessert cravings. It’s the best way to use up ripe bananas, and a deliciously simple crowd pleaser!
Jump to recipeHow to store
Transfer to an airtight container. It should keep for about 3-4 days.
If you’re looking for another dish, be sure to try out these recipes:
Easy Banana Chocolate Chip Cake
Ingredients
- 2 ripe bananas (about 200g), mashed
- 130g buttermilk (or 120g milk mixed with 10g vinegar)
- 85g vegetable/sunflower oil
- 2 eggs
- 2 tsp vanilla extract (optional)
- 185g caster sugar
- 185g plain flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon (optional)
- ½ tsp flaky salt (or ¼ tsp fine salt)
- 100g chocolate chips
Method
- Preheat the oven to 180c (160c fan). Grease a 9x9-inch square cake tin and line with baking paper.
- In a large bowl, whisk together the mashed banana, buttermilk, oil, eggs, and vanilla extract (if using).
- Add the caster sugar, plain flour, baking powder, baking soda, cinnamon (if using), and salt. Whisk until just combined.
- Stir in half of the chocolate chips, reserving the rest for topping.
- Pour the batter into the prepared tin and sprinkle the remaining chocolate chips over the top.
- Bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
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