This Banana Chocolate Chip Snack Cake is a moist, flavorful cake bursting with banana and studded with semi-sweet chocolate chips. Topped with a silky chocolate cream cheese frosting, it’s ideal for a small dinner party, family dessert, or cozy date night.
Originally published May 10, 2019. Updated with new photos, improved content, and weighted measurements.
Table of Contents
- Let’s Talk Banana Chocolate Chip Snack Cake!
- How to Make Chocolate Cream Cheese Frosting
- Essential Baking Tools
- Banana Snack Cake FAQs
- More Chocolate Chip Dessert Recipes to Try!
- Banana Chocolate Chip Snack Cake Recipe
Let’s Talk Banana Chocolate Chip Snack Cake!
This snack cake is baked in an 8-inch square pan and delivers a tender crumb from ripe bananas. The chocolate chips scatter pockets of chocolate throughout, and the chocolate cream cheese frosting adds a balanced, creamy finish that isn’t overly sweet.
The recipe is straightforward: the batter comes together quickly and bakes in under 30 minutes. The frosting whips up in about 15 minutes and spreads easily once softened. It’s an excellent choice when you want a small, impressive dessert without a lot of fuss.
How to Make Chocolate Cream Cheese Frosting
Use a stand mixer or hand mixer for best results.
- Beat room-temperature butter and cream cheese on medium-high for 2–3 minutes until smooth and lump-free.
- Add sifted powdered sugar, unsweetened cocoa, vanilla, and heavy cream. Start mixing on low to incorporate without a dust cloud.
- The mixture will be firm at first; continue mixing 3–4 minutes until it softens. Finish with 2–3 minutes on medium-high for a light, spreadable texture. If needed, add a teaspoon of cream to reach your desired consistency.
Essential Baking Tools
- 8-inch square baking pan
- Stand mixer or hand mixer
- Mixing bowls and spatulas
- Baking spray or parchment for the pan
- Whisk and measuring spoons
Banana Snack Cake FAQs
This recipe is designed for an 8-inch square pan. A 9-inch pan will make the cake thinner and change the bake time.
Bake at 350°F for 25–30 minutes. Begin checking at 25 minutes; a toothpick inserted in the center should come out clean or with a few moist crumbs.
Tossing chips in a little flour helps them stay suspended in the batter instead of sinking to the bottom. If you skip this step the chips often still distribute well, but the flour helps ensure even distribution.
Yes. Store the cooled, wrapped cake in the refrigerator for 2–3 days. For longer storage, freeze wrapped in plastic and a freezer bag for up to one month; thaw in the refrigerator before frosting.
Yes. Keep it sealed in the refrigerator for 2–3 days. Bring to room temperature for about 30 minutes and rewhip 1–2 minutes with a mixer to restore texture if needed.
They are chocolate-covered crispy pearls (crisper pearls). They add a crunchy contrast and are optional.
More Chocolate Chip Dessert Recipes to Try!
Chocolate Chip Cake
Brown Butter Chocolate Chip Skillet Cookie
Chocolate Chip Sour Cream Coffee Cake
Chocolate Chip Pie
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Banana Chocolate Chip Snack Cake
Equipment
- 8-inch square baking pan
- Stand mixer or hand mixer
- Mixing bowls
- Baking spray or parchment
- Spatulas and whisks
Ingredients
Banana chocolate chip snack cake
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2/3 cup semi-sweet chocolate chips, lightly coated in flour
- 4 tbsp unsalted butter, room temperature
- 2 medium ripe bananas, mashed
- 2/3 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
Chocolate cream cheese frosting
- 1/4 cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1/8 cup heavy whipping cream (plus more if needed)
Instructions
Banana chocolate chip snack cake
- Adjust the oven rack to the second level and preheat to 350°F.
- Generously spray an 8-inch square pan with flour-based baking spray or line with parchment; set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Toss in the chocolate chips to coat; set aside.
- Using a mixer with a paddle or a hand mixer, beat the butter and mashed bananas on medium-high until combined. Add brown sugar, granulated sugar, vanilla, and egg; mix until incorporated.
- Fold in the dry ingredients and chocolate chips until just combined. The batter will be thinner with visible banana flecks. Pour into the prepared pan.
- Bake 25–30 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting.
Chocolate cream cheese frosting
- Beat the butter and cream cheese on medium-high for 2–3 minutes until smooth and lump-free.
- Add cocoa powder, powdered sugar, vanilla, and heavy cream. Mix on low to combine; the frosting will be thick at first.
- Increase speed to medium-high and beat 2–3 minutes until the frosting softens and becomes spreadable. If it’s still too thick, add a teaspoon of heavy cream at a time until desired consistency is reached.
- Frost the cooled cake, top with optional crispy chocolate pearls, and serve.
Notes
- This recipe is designed for an 8-inch square pan; a 9-inch pan will produce a thinner cake.
- Bake time is approximate—start checking at 25 minutes. If a toothpick has wet batter, return the cake to the oven and check again in 1–2 minutes.
- Coating chocolate chips in flour helps prevent sinking during baking.
- Store the cooled cake wrapped in the refrigerator for 2–3 days. For longer storage, freeze double-wrapped for up to one month.
- Make the frosting ahead and refrigerate for 2–3 days; bring to room temperature and rewhip briefly before using.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.