Chocolate Banana Chocolate Chip Cake
A dense, chocolate-banana cake studded with milk chocolate pieces and chopped hazelnuts — made in an 8-inch square pan and baked until set.
Equipment
- 8-inch square pan
- Parchment Paper
- Oven
- Mixing Bowls
- Whisk
- Spatula
- rack
Ingredients
Ingredients
- 2 large bananasvery ripe bananas mashed
- 1 cuplight brown sugar 1 cup minus 1 Tablespoon
- 1 teaspoonvanilla
- 1 egg
- 1/3 cupvegetable oil
- 1/3 cupbuttermilk
- 1/2 cupdutch process cocoa powder
- 1 cupall-purpose flour 1 cup minus 1 Tablespoon
- 1 teaspoonbaking soda
- 1 pinch of salt
- 2/3 cupmilk chocolate pieces from a good chocolate bar!
- 1/3 cupchopped hazelnuts
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Line an 8-inch square pan with parchment paper, leaving an overhang on two opposite sides to lift the cake out after baking.
- In a large bowl, mash the bananas until mostly smooth. Add the brown sugar, vanilla, egg, vegetable oil, buttermilk, and Dutch-process cocoa powder.
- Whisk the banana mixture until smooth and uniform, scraping the bowl sides as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula or whisk until just combined and the batter is thick (pudding-like). Do not overmix.
- Fold the milk chocolate pieces and chopped hazelnuts into the batter until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake on the middle oven rack for 35–45 minutes, or until a toothpick inserted into the center comes out without raw batter (melted chocolate on the toothpick is fine).
- Cool the cake in the pan on a rack for about 15 minutes. Use the parchment overhang to lift the cake from the pan, transfer it to the rack, and cool until warm or room temperature before cutting and serving.
Notes
Feel free to substitute the milk chocolate with dark or semisweet chocolate for a darker richer chocolate taste! I love using hazelnuts here because it’s really my favorite combo with chocolate, but any other nuts would work just as fine!
I love to make this Chocolate Banana Chocolate Chip cake in an8-inch square panand cut it further into squares like brownies, so they feel like a fluffier version of brownies.
I’ve also made this chocolate chip cake in a loaf pan or a muffin tin, even in a springform pan. All the same perfect texture, just different baking times.
I love to make this Chocolate Banana Chocolate Chip cake in an8-inch square panand cut it further into squares like brownies, so they feel like a fluffier version of brownies.
I’ve also made this chocolate chip cake in a loaf pan or a muffin tin, even in a springform pan. All the same perfect texture, just different baking times.