If you've been looking at a couple of overripe bananas in the kitchen for too long, this banana chocolate chip cake is the answer. It's a quick and easy single layer banana snack cake that is filled with warm spices and loads of melted chocolate. It's the kind of thing you can enjoy with a cup of coffee or pack in your lunchbox.

This banana cake recipe doesn't need any frosting or fancy decorations. It's a simple, no fuss dessert that you'll want in your back pocket for when those sweet cravings strike.

A square of banana chocolate chip cake sitting on a wood board.

If your kids loved bananas last week and this week they're rotting on your counter, I've got you covered. Check out my gluten free banana muffins (I've made them at least 50 times) or this perfect banana bread coffee cake.

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Ingredient Notes
Substitutions & Variations
How to Make a Banana Chocolate Chip Cake
Expert Tip
Storage
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Recipe

Ingredient Notes

This delicious cake uses simple ingredients that can be found in most grocery stores. It is both gluten free and dairy free as written.

Ingredients for a banana chocolate chip cake sitting on a marble counter.

Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for this recipe. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
Non Dairy Milk - I always use unsweetened coconut milk in my cooking and baking, but any plant based milk will work fine. If you're not dairy free, use regular milk in the same measure.
Over-Ripe Bananas - Make sure to use overripe bananas that have lots of brown spots on the peels, all the way up to being completely black for the most intense banana flavor. If the bananas are leaking or smell fermented they are too ripe and need to be thrown away. I call for two bananas here (the weight is also included), which needs to be a scant one cup of mashed bananas.
Allergen Free Chocolate Chips - I used Nestle Allergen Free semi-sweet chocolate chips in this recipe. I also really like Enjoy Life brand chocolate chips. You can use your favorite brand and feel free to also swap them for dark chocolate or white chocolate if you prefer.

See recipe card for full ingredient list and quantities.

Substitutions & Variations

Not Dairy Free - use regular milk in the same measure.
Chocolate Switchup - Replace the semi-sweet chocolate chips with dark chocolate chips, white chocolate chips or even peanut butter chips. You can also use mini chocolate chips here, like I do in my pumpkin chocolate chip cake.
Get Nutty - This is an old recipe from 2018 that was rewritten, but the original contained 1 cup of chopped pecans and it was delicious. Feel free to add your favorite nuts for a little crunchy texture.
Add Frosting - If you want to make this cake a little more celebration worthy, add some chocolate frosting or peanut butter frosting for the finishing touch.

How to Make a Banana Chocolate Chip Cake

Although I've used a stand mixer for this recipe, you can definitely mix it by hand with a whisk and rubber spatula.

Before you begin mixing, line a 9-inch square baking pan with parchment paper and set it aside.

Flour, baking powder, salt, cinnamon, cardamom, and nutmeg combined in a small glass bowl.

STEP 1: Combine the gluten free flour, baking powder, salt, cinnamon, cardamom, and nutmeg in a small bowl. Whisk together until well mixed.

Sugar, maple syrup and oil combined in a large metal mixing bowl.

STEP 2: Add the sugar, maple syrup and oil to a large bowl. Beat on medium speed for 2-3 minutes. It should resemble wet sand.

Vanilla and eggs being added to the sugar mixture.

STEP 3: Add the vanilla extract. Then add the eggs, one at a time, mixing for 60 seconds between each addition.

Dry ingredients being mixed into the wet ingredients.

STEP 4: With the mixer on the lowest speed, add the dry ingredients
followed by half of the milk. Repeat with the flour mixture and milk and stir until just combined.

Mashed bananas and chocolate chips being stirred into the cake batter.

STEP 5: Add ¾ cup of the chocolate chips and all of the mashed bananas to the cake batter and fold it together with a rubber spatula.

An unbaked banana chocolate chip cake in a square baking pan.

STEP 6: Spread the banana cake batter into your prepared baking pan and sprinkle the remaining chocolate chips on top. Let the cake rest at room temperature for 10 minutes, then you're ready to bake.

Expert Tip

The cake will be done when the top center springs back when gently poked. If it leaves an indentation, bake for another 2-3 minutes and check again.

A banana chocolate chip cake cut into square pieces sitting on a wood board.

Storage

Store leftovers in an airtight container at room temperature for 2-3 days. You can extend the life of the cake by another day by storing it in the refrigerator.

A slice of banana chocolate chip cake served on a small dessert plate.

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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.