This Homemade Banana and Chocolate Chip Loaf Cake is packed full of fresh bananas and delicious chocolate in every bite. Here is my how to make delicious banana and chocolate chip loaf cake recipe, that is not only moist and tasty, but, it’s easy to make too! … give it a try and I bet you will be saying bye bye to store bought options with all the artificial preservatives and additives, once you have made your own homemade version!
Jump to RecipeHave you ever baked your own homemade banana and chocolate chip loaf cake? If not, you’re in for a real treat! This recipe is not only super simple to make, but it is bursting with the taste of fresh bananas and that delicious chocolatey goodness in every bite!
Not only is really easy to make but, it freezes well too. So why not batch cook these and store in the freezer to whip out at another occasion. Once you have tried this,I bet you will be saying bye, bye to store bought banana cakes with all the nasties in them. Well why wouldn’t you? when you can cut out the nasties, gain more flavour and save some money too by making your own. It’s a win, win all round.
You can enjoy this delicious banana and chocolate chip loaf cake with a nice cuppa or wrap it and pop into a lunch box. You could also top your cake with lots of other deliciousness like chocolate ganache with a salted caramel drizzle, finally topped with pecan nuts for extra indulgence! Mmmmm I hear you say!
What you need for how to make delicious banana and chocolate chip loaf cake
Ingredients
2 Large Over Ripe Bananas – The more bruised and blackened the skins the better, as these release more flavour.
225g Granulated Sugar
185g Butter – At room temperature
1 tbsp Vanilla –
2 large Eggs – Room temperature.
250g All-Purpose Flour
1 tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tbsp Lemon Juice – Lemon juice helps by adding acidity to your loaf, as bananas over ripen they lose some of their acidity which helps with the rising of your banana bread. Lemon also works well with the sour cream
75g Sour Cream – Make sure this is at room temperature. Sour cream helps to keep you cake nice and moist, this also helps to preserve the freshness of your Banana and chocolate chip loaf.
100g Chocolate Chips – Milk or dark, whatever is your preference, I used milk chocolate for mine.
Tools I used
Stand mixer
Scales
Spatula
Fork
Sieve
Loaf tin –My loaf tin measures 4 x 11.5 inches.
How to make delicious banana and chocolate chip loaf cake
Preheat oven
Preheat your oven to 175°C and prepare the loaf pan. Grease your loaf pan, I use spay oil to grease mine and line it with parchment paper, ensuring you have some overhang to help you to easily remove later.
Mix the butter and sugar
Cream the butter, sugar and vanilla together in the stand mixer with the paddle attachment. Cream these until they become light and fluffy.
Combine the dry ingredients
In a separate bowl combine all the dry ingredients (all-purpose flour, baking powder, baking soda, salt) together, making sure you sift these first and give these a mix with your fork to make sure they are combined. Set this dry ingredient mixture aside for now.
Mash the banana and mix in other wet ingredients
In another bowl mash your bananas together and add the sour cream and lemon to this mixture, give this a good mix with your fork to make sure they are all combined with each other.
Crack the eggs
Crack the eggs in another bowl, as this way you can remove any little bits of shell if they break off into the eggs. Give your eggs a slight beat with your fork and then gradually add these to your creamed butter, sugar and vanilla in your stand mixer. Gradually add your eggs to the mixture in about two parts and wait until they are well combined before you add the next bit.
Add the dry ingridents
Incorporate your dry ingredients gradually to your stand mixer, alternating between this and your banana mixture (Step 7). Begin with the dry ingredients, mixing after each addition until just combined. Remember not to overmix, as it can result in a denser texture to your loaf.
Time to add the banana mixture
Now add your mashed banana mixture gradually to your stand mixer alternating between this and your dry ingredients (Step 6). Continue to mix until all the ingredients are thoroughly incorporated.
Mix in the chocolate
Fold in the chocolate chips, gently fold in your chocolate chips, ensuring they are evenly distributed throughout the batter to make sure you manage to get a bit of these in every bite.
Bake it
Now it’s time to Bake your banana and chocolate chip loaf cake. Start by pouring the batter into the prepared loaf pan and use a spatula to smooth the top, also you can give this a little tap on the counter to release any air bubbles. Bake the loaf in the preheated oven for about 60-70 minutes, or until a skewer inserted into the centre comes out clean. If you notice the top browning too quickly, you can pop a sheet of parchment over the top of the cake to try to reduce any further browning.
Cool and enjoy!
Once baked, remove the loaf cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack and allow it to cool completely. Once cooled, you can serve as you wish or freeze.
Storage and shelf life
You can keep your loaf in the fridge for up to a week and this should stay nice, fresh and moist. You can also freeze this cake in your freezer for up to 3 months and once thawed this should be as good as the day it was baked, again once thawed you can keep in your fridge for up to a week.
Tips
If the top of your loaf starts to brown during the cooking time you can cover this with parchment pr tin foil, this will help to reduce the browning.
Final word
So, get your apron on and get baking! Why settle for store-bought when you can enjoy baking your own homemade banana and chocolate chip loaf cake? This not only guarantees so much more flavour, but you know there are no nasties in your version too! This Banana and chocolate chip loaf is great just on its own or its even more delicious topped with chocolate ganache, drizzled with salted caramel and finally topped with pecan nuts too. However, you choose to serve this its sure go down a treat.
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco and add the #partypartydisco #PPD #imadethiswithppd.
Here Are Some Other Posts You Might Like
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Happy Baking!
Delicious Banana and Chocolate Chip Loaf Cake
Ingredients
- 2 large Over ripe bananas
- 225 g Granulated sugar
- 185 g Butter
- 1 tbsp Pure vanilla extract
- 2 Large Egg's
- 250 g All-Purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tbsp Lemon juice
- 75 g Sour cream
- 100 g Chocolate chips
Instructions
- Preheat your oven to 175°C and prepare the loaf pan. Grease your loaf pan, I use spay oil to grease mine and line it with parchment paper, ensuring you have some overhang to help you to easily remove later.
- Cream the butter, sugar and vanilla together in the stand mixer with the paddle attachment. Cream these until they become light and fluffy.
- In a separate bowl combine all the dry ingredients (all-purpose flour, baking powder, baking soda, salt) together, making sure you sift these first and give these a mix with your fork to make sure they are combined. Set this dry ingredient mixture aside for now.
- In another bowl mash your bananas together and add the sour cream and lemon to this mixture, give this a good mix with your fork to make sure they are all combined with each other.
- Crack the eggs in another bowl, as this way you can remove any little bits of shell if they break off into the eggs. Give your eggs a slight beat with your fork and then gradually add these to your creamed butter, sugar and vanilla in your stand mixer. Gradually add your eggs to the mixture in about two parts and wait until they are well combined before you add the next bit.
- Incorporate your dry ingredients gradually to your stand mixer, alternating between this and your banana mixture (Step 7). Begin with the dry ingredients, mixing after each addition until just combined. Remember not to overmix, as it can result in a denser texture to your loaf.
- Now add your mashed banana mixture gradually to your stand mixer alternating between this and your dry ingredients (Step 6). Continue to mix until all the ingredients are thoroughly incorporated.
- Fold in the chocolate chips, gently fold in your chocolate chips, ensuring they are evenly distributed throughout the batter to bake sure you manage to get a bit of these in every bite.
- Now it’s time to Bake your banana and chocolate chip loaf cake. Start by pouring the batter into the prepared loaf pan and use a spatula to smooth the top, also you can give this a little tap on the counter to release any air bubbles. Bake the loaf in the preheated oven for about 60-70 minutes, or until a skewer inserted into the centre comes out clean. If you notice the top browning too quickly, you can pop a sheet of parchment over the top of the cake to try to reduce any further browning.
- Cool and enjoy! Once baked, remove the loaf cake from the oven and allow it to coo lin the pan for about 10 minutes. Then, transfer it to a wire rack and allow it to cool completely. Once cooled, you can serve as you wish or freeze.
