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Banana–Chocolate Chip Snack Cake

Dense, moist banana bread is great. But tender, fluffy banana snack cake is something else again.
Course Dessert, Snack
Cuisine American
Keyword banana
Prep Time 15 minutes
Cook Time 45 minutes

Equipment

Ingredients

  • 2 cups all-purpose flour 10 ounces/283 grams
  • ¾ tsp. salt
  • ½ tsp. baking soda
  • 1/2 cup unsalted butter softened
  • 1 ½ cups sugar 10 1/2 ounces/298 grams
  • 2 large eggs
  • 1 cup mashed ripe bananas 2 to 3 bananas
  • 1 tsp. vanilla extract
  • ½ cup whole milk
  • 1 cup semisweet chocolate chips 6 ounces/170 grams

Instructions

  • Adjust oven rack to middle position and heat oven to 350 degrees.
    Use cake goop to prepare an 8-inch square baking pan. Whisk flour, salt, and baking soda together in bowl.
  • Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add bananas and vanilla and beat until incorporated.
  • Reduce speed to low and add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed. Using rubber spatula, stir in ½ cup chocolate chips. Transfer batter to prepared pan and smooth top with rubber spatula. Sprinkle remaining ½ cup chocolate chips evenly over top. Bake until toothpick inserted in center comes out clean, 45 to 50 minutes, rotating pan halfway through baking.
  • Let cake cool completely in pan on wire rack. Serve. (Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)