Banana and chocolate, how can you go wrong? This moist Banana Chocolate Chip Cake requires no frosting.
Banana Chocolate Chip Cake was first introduced to me as Crater Cake and I have been making a version of this for over 15 years. The original recipe was baked in a 9 by 13 inch pan and served 14 – 16 people.
The recipe listed below has been scaled down to an 8 by 8 inch pan, which to my mind is more reasonable for today’s families. You can easily double the recipe and use the larger pan, if you need to bring a large cake to a pot luck dinner.
Banana Chocolate Chip Cake
Print recipe| Serves | 9 |
| Inspiration | Best of Bridge - Winners |
Ingredients
- 1/2 cup soft butter
- 1 Cups white sugar
- 1 egg (beaten)
- 1/2 Tsp vanilla extract
- 2 ripe bananas (mashed)
- 1 1/2 Cups all purpose flour
- 1 Tsp baking powder
- 1 Tsp baking soda
- 1/2 cup sour cream
- 1/2 Tsp cinnamon
- 1/2 cup brown sugar
- 3/4 cups chocolate chips
Directions
| Cream together butter and sugar. Add beaten egg and beat until smooth. Add vanilla and mashed bananas, mix until smooth. Mix flour, baking powder and baking soda, add to banana mixture alternately with sour cream, ending with dry ingredients. | |
| Spread half the batter into a greased 8 in by 8 in Pyrex baking dish. Combine cinnamon and brown sugar. Sprinkle half of mixture over the batter in pan. Top with half of chocolate chips. Repeat layers. | |
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Bake at 350 °F for 40 - 45 minutes or until a cake tester or toothpick, comes out clean when inserted into the middle of the cake.  | |