Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
This banana cake is ultra-moist, flecked with chocolate chips, and topped with a thick layer of chocolate cream cheese frosting. It’s going to become a quick favorite!
Bananas and chocolate, a match made in heaven, no?
This banana cake is one of my absolute favorite things that my mom makes. It is so very moist, and topped with a cream cheese frosting…it is just perfect. I featured it once before on my blog, without chocolate chips, in the form of cake pops.
I took it totally over the top.
Like…hurt your teeth over the top. But it’s good, really good.
My mother in law said this was “the best cake and frosting she ever had.” And let me tell you–the woman is no cake novice. I consider this an expert opinion. I also ate waaaaay more than my fair share of this.
But I’m pregnant. So it’s cool. Jillian Michaels and I are going to be best buds come December.
For Cake For Frosting
Serving Size: 1
Amount Per Serving: Calories: 390 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 36mg Sodium: 194mg Carbohydrates: 65g Fiber: 2g Sugar: 49g Protein: 4g
Husband’s take: He loved it. He kept calling it banana bread. I like that because it sounds healthier than it really is.
Changes I would make: Maybe less frosting next time. I know, I can’t believe I just said that either. If you wanted to turn this into a layer cake, the amount of frosting would probably be perfect. However, if you don’t have a HUGE sweet tooth, I’d suggest halving the frosting for a 9×13. Ben agrees. My mother-in-law disagrees. I’m torn. I do love this frosting. Updated: I’ve made this enough times now to say that the amount of frosting is perfect.