Moist Chocolate Chip Banana Cake Recipe (with a Crispy Crust!)

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Looking for the ultimate use for those overripe bananas? This super moist banana cake is loaded with rich chocolate chips and sweet banana flavor, featuring a delightful crispy crust that makes every bite perfection. It is incredibly easy to make and completely foolproof, no electric mixer required! It’s the perfect project for beginner bakers. Feel free to toss in some crushed walnuts if you want that extra, satisfying crunch.

To make this heavenly tea time snack, click on the video tutorial and print out the recipe below.

YouTube link: https://youtu.be/xgBmhtmW298

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Soft and Moist Banana Chocolate Chips Cake

Makes two loaf pan size (8 X 4 ins) cakes or one 8 inch square tin
Course Cakes
Cuisine Western
Keyword Soft and Moist Chocolate Chips Banana Cake
Author Shiokman Eddie

Ingredients

  • 125 g unsalted butter melted and cooled
  • 40 g cooking oil
  • 600 g very ripe bananas mashed
  • 4 medium sized eggs 55 g each, beaten
  • 75 g fine sugar
  • 2 tsp vanilla extract optional
  • 330 g self raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 250 g semi sweet chocolate chips

Toppings

  • Banana sliced (optional)

Instructions

  • Melt butter over low heat and set aside to cool down.
  • Whisk eggs, sugar and vanilla extract in a bowl.
  • Add the cooled melted butter, cooking oil and mix well.
  • Peel ripe bananas and mash coarsely.
  • Add the egg butter mixture to the mashed bananas and mix well.
  • In a separate bowl, add flour, baking powder, baking soda and salt. Whisk dry ingredients..
  • Add wet mixture to dry mixture and stir until everything is well mixed.
  • Divide batter equally into two bowls.
  • Add the semi sweet chocolate chips and mix well.
  • Lightly oil or line with baking paper, two loaf pans (8 X 4 ins each) and scoop batter into the pans.
  • Top with sliced bananas (optional).
  • Bake in a preheated oven at 175 C for about 20 minutes on the middle rack.
  • Reduce temperature to 160 C and bake for another 20 to 30 minutes on the lower rack.
  • If you find top of cake turning too brown, cover the top with parchment paper. Test cake with a skewer. It is fully baked when the skewer comes out clean.
  • Leave both pans to cool down before unmoulding the cakes.
  • Remove cake from pan by running a spatula round the sides and overturning the pan to unmould.
  • Leave cakes on the cooling rack before cutting.
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