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Moist Banana Chocolate Chip Snack Cake

This moist banana chocolate chip snack cake is the perfect way to use up ripe bananas. Soft, fluffy, and studded with mini chocolate chips in every bite, it's a simple one-bowl dessert that's great for afternoon snacking, casual gatherings, or an easy family treat. With everyday pantry ingredients and no complicated steps, this cake bakes up in just over half an hour and delivers rich banana flavor with a sweet chocolate twist.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/3 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 cup mashed ripe banana about 2–3 bananas
  • 1/2 cup milk preferably whole milk
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup miniature chocolate chips divided use

Method
 

Banana Chocolate Chip Snack Cake Instructions
  1. Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, beat together the butter and sugar using an electric mixer until light and fluffy, about 2 minutes.
  3. Add the egg and mix until fully incorporated.
  4. Mix in the mashed banana and milk until combined. The mixture may appear slightly curdled—this is normal.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually stir the dry ingredients into the wet mixture, being careful not to overmix.
  7. Fold in 1/2 cup of the miniature chocolate chips.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.
  10. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool completely in the pan on a wire rack before cutting into squares and serving.

Notes

  • For best flavor, use very ripe bananas with dark spots.
  • You can substitute whole milk with any milk of your choice, including non-dairy options.
  • Let the cake cool fully before slicing for clean edges.
  • This cake can be frozen in airtight portions for up to 2 months.