Get ready to experience the ultimate banana lover's dream with our Six Banana Chocolate Chip Cake - a dessert so decadent, it'll make your taste buds dance with pure joy! Imagine a moist, rich cake packed with SIX whole ripe bananas and studded with melty chocolate chips that will transform your ordinary baking routine into an extraordinary culinary adventure. Whether you're looking to impress your family, wow your friends, or simply indulge in a seriously delicious treat, this recipe is about to become your new go-to dessert that screams comfort and pure deliciousness!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 6 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, mash the ripe bananas with a fork until smooth and mostly lump-free. Fold mashed bananas into the wet mixture until evenly incorporated.
- In another bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in a dense cake.
- Fold in chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 15-20 minutes before slicing and serving.
- Optional: Dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence.
Tips
- • Use extremely ripe bananas with brown spots for maximum sweetness and moisture • Make sure all ingredients are at room temperature before mixing for smoother batter • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • Check the cake's doneness by inserting a toothpick - it should come out with just a few moist crumbs • Let the cake cool completely before cutting to prevent crumbling • Store the cake in an airtight container at room temperature for up to 3 days • For extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce • This cake freezes beautifully - wrap tightly and store for up to 2 months
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 65mg
