The Banana and Chocolate Delight Cake is exactly what your sweet tooth dreams are made of! This irresistible dessert brings together perfectly ripe bananas, melty chocolate chips, and a tender crumb so moist you’ll be sneaking slices before it even cools. With just a handful of pantry staples, this cake turns your everyday bananas into something truly remarkable, making it the kind of recipe you’ll want to share—and keep making again and again.
Ingredients You’ll Need
Every ingredient in this Banana and Chocolate Delight Cake plays a starring role, coming together for a cake that’s bursting with flavor and texture. Let’s take a closer look at what you’ll need, and why each piece of the puzzle matters.
- Mashed ripe bananas (1½ cups): The riper, the better! Bananas add natural sweetness, flavor, and a moist texture.
- Unsalted butter (½ cup, softened): Gives the cake richness and that classic, buttery crumb.
- Granulated sugar (¾ cup): Lends structure and balances the moisture from the bananas.
- Brown sugar (½ cup): Brings subtle caramel notes and extra tenderness to the cake.
- Large eggs (2): Bind ingredients together and create a light, fluffy texture.
- Vanilla extract (1 teaspoon): Enhances the overall flavor and aroma.
- All-purpose flour (2 cups): The base for your cake’s tender crumb.
- Baking soda (1 teaspoon): Gives the cake lift for a lighter bite.
- Salt (½ teaspoon): Balances the sweetness and highlights all the flavors.
- Sour cream or plain Greek yogurt (½ cup): Adds creaminess and ensures the cake stays moist for days.
- Semisweet chocolate chips (1 cup): Melt into gooey pockets for chocolatey bliss in every bite.
- Chopped walnuts (½ cup, optional): Provide a satisfying crunch and a nutty contrast—totally optional, but highly recommended!
- Extra chocolate chips (for topping): A finishing touch that makes the top extra indulgent and visually tempting.
How to Make Banana and Chocolate Delight Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F. Grab a trusty 9×13-inch baking pan and grease it well—this will keep your cake from sticking and help those chocolate chips on top get perfectly melty but not burnt. It sets the stage for a beautiful bake.
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is essential for a tender cake crumb—don’t skimp on the mixing! It should look pale and creamy before you move on.
Step 3: Add Eggs, Vanilla, and Bananas
Add the eggs, one at a time, beating well after each. Stir in the vanilla and mashed bananas next. The bananas should be extra ripe; they’ll almost melt into the batter, ensuring your Banana and Chocolate Delight Cake has maximum moistness and flavor.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. Combining these dry ingredients separately makes sure your cake rises evenly and every bite is packed with taste—not surprise pockets of baking soda!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your banana mixture, mixing gently just until combined. Overmixing can lead to a dense cake, so stop when you no longer see flour streaks. You’ll see the batter come together beautifully at this point.
Step 6: Add Sour Cream and Fold in Goodies
Stir in the sour cream (or Greek yogurt) for richness and that signature moist crumb. Gently fold in the semisweet chocolate chips and walnuts if you’re using them. This is where the excitement builds—you’ll see all those chocolate chips peeking through!
Step 7: Pour, Top, and Bake
Pour your finished batter into the prepared pan, smoothing out the top with a spatula. Sprinkle on a generous handful of extra chocolate chips for a gorgeous, decadent finish. Bake in the center of the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (don’t mind a melted chip or two on the tester!).
Step 8: Cool and Slice
Let your Banana and Chocolate Delight Cake cool in the pan so the chocolate sets up a bit—which makes slicing much easier. Once cool, cut into generous squares. The aroma alone will bring everyone to the kitchen!
How to Serve Banana and Chocolate Delight Cake
Garnishes
Sprinkle a light dusting of powdered sugar over the top or drizzle with a rich chocolate ganache for next-level decadence. A few sliced bananas or chopped walnuts on each slice add both flair and flavor, making every serving feel special.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a generous dollop of lightly whipped cream. If you’re in the mood for something lighter, try a side of fresh berries to cut through the richness.
Creative Ways to Present
For celebrations, layer cubes of Banana and Chocolate Delight Cake in parfait glasses with whipped cream and extra chocolate chips. Or, cut the cake into rounds using a biscuit cutter for pretty, bakery-style mini cakes that look as impressive as they taste!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana and Chocolate Delight Cake covered at room temperature; it stays fresh and moist for up to 4 days. If your kitchen runs extra warm, you can refrigerate it, but bring slices back to room temp for the best texture.
Freezing
This cake freezes beautifully! Wrap individual slices (or the whole cake) tightly in plastic wrap, then foil, and pop them in the freezer for up to 2 months. Simply thaw at room temperature overnight when you’re ready for a treat.
Reheating
If you love warm cake, heat a slice in the microwave for 10-15 seconds. The chocolate chips will turn gooey again and the banana flavor will taste even more intense—almost like it’s fresh from the oven!
FAQs
Do I need to use both granulated and brown sugar?
Using a mix of both sugars adds depth to the flavor and keeps the cake extra tender. If you’re missing one, you can substitute, but the texture and taste are best with both.
Can I make Banana and Chocolate Delight Cake without nuts?
Absolutely! The walnuts are completely optional, so feel free to leave them out if you prefer a nut-free cake. It’s just as delicious without them.
What’s the best way to ripen bananas quickly?
If your bananas aren’t quite there, place them in a brown paper bag for a day or two. Or, for instant results, bake unpeeled bananas in a 300°F oven for 15 minutes until the skins go black—their sweetness and texture will be perfect for this cake.
How do I know when the cake is done?
The Banana and Chocolate Delight Cake is ready when a toothpick inserted in the middle comes out mostly clean, with just a few moist crumbs (and perhaps a little melted chocolate, which is normal!). Don’t overbake—moistness is key.
Can I add other mix-ins?
You bet! Swap in white chocolate chips, a sprinkle of cinnamon, or even dried cherries for a fun twist. This cake is super forgiving, so feel free to experiment.
Final Thoughts
If you’re craving the ultimate comfort dessert, this Banana and Chocolate Delight Cake deserves a spot at the top of your must-bake list. It’s cozy, nostalgic, and loaded with everything you love in a homemade cake—so gather those ripe bananas and treat yourself to a slice soon!
Print
Banana and Chocolate Delight Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet bananas and rich chocolate with this moist and flavorful Banana and Chocolate Delight Cake. Perfect for any occasion, this easy-to-make cake is sure to be a hit with both kids and adults alike.
Ingredients
For the Cake:
- 1½ cups mashed ripe bananas (about 3 bananas)
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream or plain Greek yogurt
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
- Extra chocolate chips for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- Prepare the Batter: Cream together butter, granulated sugar, and brown sugar. Add eggs one at a time, then mix in vanilla and mashed bananas.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
- Add Mix-Ins: Stir in sour cream, then fold in chocolate chips and walnuts, if using.
- Bake: Pour batter into the pan, smooth the top, sprinkle extra chocolate chips, and bake for 35–40 minutes.
- Cool and Serve: Let the cake cool in the pan before slicing and serving.
Notes
- For a layered dessert, top cooled cake with chocolate ganache or cream cheese frosting.
- This cake keeps well for 3–4 days covered at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
