This Banana Chocolate Chip Snack Cake is a moist, flavorful little cake loaded with ripe banana and semi-sweet chocolate chips. Baked in an 8-inch square pan and finished with a silky chocolate cream cheese frosting, it’s perfect for a family dessert, small gathering, or a cozy date-night treat.
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 easy snack cake is baked in an 8-inch square pan and delivers tender banana flavor with pockets of chocolate throughout. Ripe bananas add natural moisture and sweetness, while semi-sweet chips and the chocolate cream cheese frosting bring balanced chocolate richness.
The cake comes together quickly, bakes in about 25–30 minutes, and the frosting whips up in under 15 minutes. It’s not overly sweet, so it’s ideal for serving after dinner or for a casual gathering.
How to Make Chocolate Cream Cheese Frosting
For a smooth frosting, use a hand mixer or stand mixer. Start by beating room-temperature butter and cream cheese on medium-high for 2–3 minutes until completely smooth and lump-free.
With the mixer on low, add sifted powdered sugar, cocoa powder, vanilla, and heavy cream. The mixture will be thick at first; beat on medium-high for another 2–3 minutes until the frosting softens and becomes spreadable. If needed, add a teaspoon of heavy cream at a time to reach your preferred consistency.
Essential Baking Tools
- 8-inch square baking pan
- Stand mixer or hand mixer
- Mixing bowls
- Baking spray or parchment
- Spatulas and whisks
Banana Snack Cake FAQs
This recipe is designed for an 8-inch square baking pan. Using a 9-inch square 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.
Lightly coating chips in flour helps keep them from sinking during baking. It’s helpful but not strictly required.
Yes. The cake can be made 2–3 days ahead and refrigerated wrapped tightly, or frozen for longer storage. The frosting keeps 2–3 days in the fridge; bring it to room temperature and re-whip briefly before using.
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
- 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
Instructions
Banana Chocolate Chip Snack Cake
- Preheat oven to 350ºF and position the rack just above center. Grease generously an 8-inch square pan with a flour-based baking spray or line with parchment.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Toss the chocolate chips with a little of the dry mix to coat; set aside.
- Using a hand mixer or stand mixer with a paddle attachment, beat the butter and mashed bananas on medium-high until combined. Add the light brown sugar, granulated sugar, vanilla, and egg; mix until incorporated.
- Fold in the dry ingredients and the coated chocolate chips until just combined. The batter will be a bit thin with visible banana flecks. Pour into the prepared pan.
- Bake 25–30 minutes at 350ºF, or until a toothpick inserted into the center comes out clean. 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, sifted powdered sugar, vanilla, and heavy cream. Start on low speed to combine; then increase to medium-high and beat 2–3 minutes until the frosting softens and becomes spreadable.
- If the frosting is too thick, add heavy cream 1 teaspoon at a time until you reach the desired consistency.
- Frost the cooled cake, optionally top with small chocolate pearls or sprinkles, slice, and serve.
Notes
- Use an 8-inch square pan for the correct thickness. A 9-inch pan will produce a thinner cake.
- Begin checking the cake at 25 minutes; oven temperatures vary.
- Coating chocolate chips in flour helps keep them suspended in the batter during baking.
- Make the cake 2–3 days ahead and store tightly wrapped in the refrigerator. The frosting keeps 2–3 days refrigerated; re-whip briefly before using.
Nutrition
Nutritional information is an estimate and will vary based on ingredients used.