Ever had a kitchen full of overripe bananas and no idea what to do with them? Bananas are a must at my house and the one fruit that always needs to be on my shopping list or my family will revolt! However, this batch of bananas ripened more quickly so I pulled out my recipe for this huge and delicious banana chocolate chip cake. Adding chopped walnuts to this cake gives this moist cake a delightful texture and chew to make it even more decadent.
Banana Chocolate Chip Cake
4 cups of all-purpose flour
2 teaspoons of baking powder, leveled
2 teaspoons of baking soda, leveled
½ teaspoons of salt
1 cup of canola oil
2 cups of sugar
4 unbeaten large eggs
4 ripe bananas (about 2 cups)
2 teaspoons of vanilla
1 cup of milk + 2 tablespoons of vinegar
1 cup of semi-sweet chocolate chips
1 cup of chopped walnuts
confectioners’ sugar (optional for cake topping)
Instructions:
- Preheat the oven to 350-degrees. Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together canola oil, sugar, eggs, mashed bananas, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in milk and vinegar mixture.
- Fold in chocolate chips and walnuts.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean for determining doneness. (Bake for 45-55 minutes if you half the recipe).
- Let the cake cool, then you have the option of dusting with confectioners’ sugar or add creamy vanilla frosting.
Optional Frosting:
Cream together 1/2 cups softened butter and 3 cups confectioners’ sugar until light and fluffy. Add 1/4 cup milk and 1 teaspoon vanilla extract. Beat until smooth. Frost cooled cake as desired.
Freezing Instructions:
*Let the cake cool completely.
*Cut the cake into desired slices.
*Wrap each slice individually in waxed paper.
*Place wrapped slices in a freezer bag.
*Freeze for up to three months.
Scaling Down the Recipe:
*Divide all ingredients in half to make a smaller cake.
*Use a smaller baking pan, such as an 8×8 inch square pan.
*Adjust baking time as needed, checking for doneness with a toothpick.
*By adding the waxed paper tip for individual slice freezing, you’ve made the recipe even more versatile and convenient for storing leftovers.
This delicious and easy banana chocolate chip cake is the perfect way to use up those overripe bananas. With its simple ingredients and straightforward instructions, it’s a great recipe for bakers of all levels. So, the next time you have a surplus of bananas, give this recipe a try and enjoy a tasty treat!
More Yummy Banana Cake Recipes of Mine You Should Try:
These few recipes below are just a sampling of some favorites I make quite often. You can find more recipes using bananas through my search box!
- 4 cups of all-purpose flour
- 2 teaspoons of baking powder leveled
- 2 teaspoons of baking soda leveled
- ½ teaspoons of salt
- 1 cup of canola oil
- 2 cups of sugar
- 4 unbeaten large eggs
- 4 ripe bananas about 2 cups
- 2 teaspoons of vanilla
- 1 cup of milk + 2 tablespoons of vinegar
- 1 cup of semi-sweet chocolate chips
- 1 cup of chopped walnuts
- confectioners’ sugar optional for cake topping
-
Instructions:
-
Preheat the oven to 350-degrees. Grease and flour a 9×13 inch baking pan.
-
In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.
-
In a separate bowl, beat together canola oil, sugar, eggs, mashed bananas, and vanilla extract.
-
Gradually add dry ingredients to wet ingredients, mixing until just combined.
-
Stir in milk and vinegar mixture.
-
Fold in chocolate chips and walnuts.
-
Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean for determining doneness. (Bake for 45 -55 minutes if you half the recipe).
-
Let the cake cool, then you have the option of dusting with confectioners’ sugar or add creamy vanilla frosting.
Optional Frosting: Cream together 1/2 cups softened butter and 3 cups confectioners’ sugar until light and fluffy. Add 1/4 cup milk and 1 teaspoon vanilla extract. Beat until smooth. Frost cooled cake as desired.
