Description
This delicious Chocolate Chip Banana Cake features moist, fluffy banana cake layers studded with mini chocolate chips, layered and frosted with a rich chocolate buttercream frosting, and finished with a silky chocolate ganache and fresh banana slices. Perfect for celebrations or as a decadent treat, this American classic combines the natural sweetness of ripe bananas with the indulgence of chocolate in every bite.
Ingredients
Scale
Banana Cake Layer Recipe (adapted from Sally’s Baking Addiction)
- 1 1/2 cups ripe bananas, mashed (about 3 large bananas, 450g)
- 2 tsp lemon juice (8g)
- 3 cups all-purpose flour (375g)
- 1 tsp baking powder (4g)
- 1 tsp baking soda (6g)
- 1/2 tsp fine salt (3g)
- 1 cup unsalted butter, room temperature (226g)
- 1 cup granulated sugar (200g)
- 2/3 cup packed light brown sugar (133g)
- 3 large eggs, room temperature (168g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 1 1/2 cups full-fat sour cream, room temperature (380g)
- 3/4 cup mini chocolate chips, tossed with 1 tsp flour (130g)
Chocolate Buttercream Frosting
- 1 cup semi-sweet chocolate chips, melted and cooled (180g)
- 2 cups (4 sticks) unsalted butter, room temperature (452g)
- 1 cup unsweetened baking cocoa (100g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/2 tsp fine salt (3g)
- 5 cups powdered sugar (625g)
- 1/2 cup heavy whipping cream, room temperature (120g)
Chocolate Ganache
- 1/4 cup semi-sweet chocolate chips (45g)
- 1/4 cup heavy whipping cream, room temperature (60g)
Additional Filling / Decorations
- 1/3 cup mini chocolate chips
- 2 fresh bananas, sliced
Instructions
- Prepare Banana Cake Layers: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. Mash the bananas with lemon juice to prevent browning and set aside. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugars: Using a hand or stand mixer with a whisk attachment, beat butter, granulated sugar, and brown sugar on high speed for about 3 minutes until light and fluffy. Scrape the bowl as needed.
- Add Eggs and Vanilla: Mix in eggs one at a time and then add vanilla extract on medium speed until combined.
- Combine Dry Ingredients and Sour Cream: Add half of the dry ingredients on low speed until just incorporated, then mix in sour cream. Add the remaining dry ingredients gently, taking care not to overmix the batter.
- Incorporate Bananas and Chocolate Chips: Mix in mashed bananas on medium speed until just combined. Fold in the flour-dusted mini chocolate chips with a spatula evenly throughout the batter.
- Bake Cake Layers: Divide batter evenly among the prepared pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Optional Torte Cake Layers: If desired, slice each cake layer horizontally with a serrated knife to create six thinner layers for better frosting-to-cake ratio.
- Make Chocolate Buttercream Frosting: Melt semi-sweet chocolate chips in 15-second intervals, stirring until smooth, then let cool. Beat butter on medium speed for 30 seconds until smooth. Add cocoa powder, vanilla extract, and salt, mixing on low. Gradually add powdered sugar and heavy cream on low speed, scraping bowl sides as needed. Finally, incorporate cooled melted chocolate into the frosting on low speed until smooth. Cover with plastic wrap to prevent crusting.
- Prepare Chocolate Ganache: Place semi-sweet chocolate chips in a heatproof bowl. Heat heavy cream until steaming (45 seconds to 1 minute in microwave or gently on stove). Pour hot cream over chocolate, let sit 1-2 minutes, then stir gently until smooth and glossy. Let cool for about 10 minutes until slightly thickened but still pourable.
- Assemble the Cake: Place a cake layer on a greaseproof cake board, securing with a dab of frosting. Spread an even layer of chocolate buttercream on top and sprinkle 2 tablespoons mini chocolate chips. Repeat layering and frosting with remaining cake layers. Cover entire cake with a thin crumb coat of frosting and smooth with a bench scraper. Chill in fridge for 30 minutes or freezer for 5 minutes until firm.
- Final Frosting Layer: Apply a thicker layer of chocolate buttercream all over the cake, smoothing with a bench scraper. Chill again until firm.
- Decorate with Ganache and Bananas: Swipe diagonal lines of cooled, thickened ganache around the base of the cake using a large offset spatula. Top cake with fresh banana slices, a swirl of additional ganache, and remaining mini chocolate chips for garnish.
Notes
- This recipe works well with either a stand mixer or hand mixer. Use the whisk attachment for the batter and the paddle attachment for frosting if using a stand mixer.
- Properly measure flour by spooning into the measuring cup and leveling with a knife, avoid packing flour.
- Do not overmix the batter; mix only until ingredients are just combined to keep cake tender.
- Use room temperature ingredients to ensure smooth batter and even baking.
- Allow cake layers to cool completely before leveling or frosting to avoid crumbling.
- Torting the layers creates more layers and better frosting balance, enhancing flavor and texture.
- Make sure the buttercream frosting reaches the right consistency to maintain cake structure and ease decorating.
- Store leftover frosting in an airtight container in the refrigerator or freezer up to one month; stir well after thawing.
- A frosted cake can be refrigerated for up to one week or frozen for one month; add fresh banana slices just before serving to prevent browning.
- Use leftover frosting to cover cut sections of the cake to maintain moisture during storage.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate chip banana cake, banana cake, chocolate buttercream, layered cake, chocolate ganache, dessert cake, American cake, homemade cake
