Banana-Chocolate Chip Snack Cake

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brown eyed baker

Total Time

1 hr 20 mins

Prep Time

30 mins

Cook Time

50 mins

Rating

(15)

Ingredients

2 cups (250 g) all-purpose flour
½ teaspoon (0.5 teaspoon) baking soda
¾ teaspoon (0.75 teaspoon) salt
½ cup (113.5 g) unsalted butter, at room temperature
1½ cups (300 g) granulated sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium bananas)
1 teaspoon vanilla extract
½ cup (122 ml) whole milk
1 cup (180 g) semisweet chocolate chips
4 ounces (113.4 g) cream cheese, cut into 4 pieces, at room temperature
¼ cup (56.75 g) unsalted butter, at room temperature
1 cup (120 g) powdered sugar
¾ teaspoon (0.75 teaspoon) vanilla extract

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Preparation

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Step 1

Make the Cake: Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.

Step 2

In a small bowl, whisk together the flour, baking soda, and salt; set aside.

Step 3

Beat the butter and sugar with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, and beat until combined. Add the bananas and vanilla extract and beat until incorporated.

Step 4

Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk in two additions, scraping down the bowl as needed. Using a rubber spatula, stir in the chocolate chips.

Step 5

Transfer the batter to the prepared pan and smooth the top into an even layer. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes, rotating the pan halfway through baking. Allow the cake to cool completely.

Step 6

Make the Frosting: Using an electric mixer on medium speed, beat the butter and cream cheese on medium speed until smooth, 1 to 2 minutes. Reduce the mixer speed to low and add the powdered sugar; beat until thoroughly combined, then add the vanilla extract, increase the mixer speed to medium and beat until completely smooth, an additional 1 to 2 minutes.

Step 7

Spread the frosting evenly over the top of the cake and serve. The cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days.