If you’re expecting a fluffy crumb, this Banana Chocolate Chip Cake leans the other way, but in the best way. It’s a decadent, dense, and moist banana cake with a tight, pound cake-style crumb, rich banana flavour, and melty mini chocolate chips. Finish it with an ultra-simple peanut butter frosting and you’ve got a showstopper that dreams are made of.

I once misread an online order and ended up with eight bunches of bananas. My kitchen turned into a produce stand, so banana cake it was. The kids were thrilled, and this Banana Chocolate Chip Cake vanished in under 24 hours. Quick heads up: it’s deliberately decadent, dense, and moist — more like a pound cake texture than a fluffy sponge.

If you love a peanut butter, chocolate, and banana combo, you just found your new favourite dessert. It’s one of those cakes you can barely wait to cool before slicing into it. I’ve made this recipe with and without the peanut butter frosting. We love an indulgent frosting, but it’s still so good without it. It’s basically just a big banana bread with chocolate chips so it works great for a quick breakfast, an afternoon snack, or a little something sweet after dinner. Want some more chocolatey recipes? Try my Chocolate Chip Zucchini Bread or my Chocolate Sheet Cake. Or if you’ve still got more bananas to use up, try my Pumpkin Banana Bread with Maple Syrup Glaze.

😍 Why You’ll Love This Banana Chocolate Chip Cake

Pound-cake texture: deliberately dense, moist, and decadent. It’s not a fluffy sponge, but in the best way!
Perfect trio: ripe bananas, chocolate chips, and peanut butter frosting? It really doesn’t get any better.
Pantry-friendly: simple ingredients and straightforward steps.
Make-ahead magic: stays tender for days; great plain or with the frosting.

🍌 Ingredients You’ll Need To Make Pumpkin Banana Bread

Bananas: make sure to use very ripe bananas — their speckled, soft, and fragrant and bring plenty of natural sweetness and moisture.
Butter: for richness and that decadent, dense, pound-cake texture.
Sugar: adds the much-needed sweetness to the cake.
All-purpose flour: the backbone of the batter that gives the cake its structure.
Eggs: the glue that holds it all together.

Baking soda: lifts and tenderizes the cake.
Salt: tiny pinch that balances the sweetness and sharpens every flavour note.
Cinnamon: warm, cozy spice that makes the banana pop without stealing the spotlight.
Nutmeg: just a little bit for depth.
Vanilla extract: rounds out the banana and chocolate, adding a warm, bakery-style aroma.
Mini chocolate chips: little pockets of chocolate in every bite.

For the peanut butter frosting:

Peanut butter: the creamy, nutty base for the frosting.
Icing sugar: sweetness and thickens for that fluffy, spreadable icing.
Milk (2%): start small and add slowly until the texture is where you want it.

✔ How To Make This Banana Chocolate Chip Cake Recipe

To begin, preheat your oven to 350°F. Lightly grease a 9×13-inch baking pan, or line it with parchment paper for easy removal. In a large mixing bowl or stand mixer, add the bananas and mash well using a fork or potato masher. Add the melted butter and mix until combined. Add the sugar, eggs, and vanilla and mix well. Add the baking soda, salt, cinnamon, nutmeg, and flour (one cup at a time) until combined. Don’t overmix.

Using a spatula, fold in the mini chocolate chips. Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick comes out clean. Let the cake rest on the counter for 10–15 minutes.

🤝 Sammy’s Tips for This Banana Cake with Chocolate Chips

• Be sure the butter is melted before getting started. This will ensure it mixes well into the bananas, avoiding it from becoming clumpy.
• Use very ripe bananas! The mushier, the better! You can tell if a banana is very ripe by the colour of its peel. If the peel is very dark in colour, and extremely soft to touch, it’s perfect!
• If the top is browning faster than the centre is setting, tent loosely with foil for the last 10 minutes.
• Toss the chocolate chips with 1 teaspoon of flour before folding in so they stay evenly dotted throughout the crumb.

To prepare the icing, combine all Peanut Butter Frosting ingredients in a medium bowl and whisk well until smooth. Spread the icing evenly over the cake, slice, and enjoy!

🗒 Variations

Add some crunch: stir in chopped walnuts or pecans for added texture.
Plain option: skip the frosting and dust with icing sugar for more banana bread vibes.

🍴 Leftovers? Lucky you.

Store the banana chocolate chip cake in an airtight container or ziplock bag at room temp for up to 5 days (you can also refrigerate it if you prefer).

For longer storage, freeze without the peanut butter frosting. Wrap the cooled cake (slices work best) tightly in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. To serve, thaw on the counter, then add the frosting.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Banana Chocolate Chip Cake recipe, then make sure to check out a few of my other favourites you may also love:

• Apple Cinnamon Rolls
• Morning Glory Muffins
• Blueberry Lemon Muffins
• Chocolate Chip Zucchini Bread
• Raspberry Lemon Loaf with Cream Cheese Icing
• Pumpkin Banana Bread with Maple Syrup Glaze
• Chocolate Sheet Cake
• Easy Apple Cake

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this banana cake recipe (or any recipe of mine) don’t forget to leave a review.