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!
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 also love banana cake (without chocolate chips and frosting) with lemon cream cheese frosting for a totally excellent combination.
I took this one 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.
Looking for more over the top delicious chocolate desserts?
Here’s a few more recipes that you just have to try!
- Flourless Mexican Hot Chocolate Cake (chocolate enhanced with cinnamon, vanilla, and chipotle)
- Raspberry and Brownie Mini Trifles
- Flourless Chocolate Cookies (better than brownies, I kid you not!)
- No Churn Double Chocolate Ice Cream
- Black Forest Dump Cake
- No Bake Chocolate Tart (only 4 ingredients)
- Mint Chocolate Chip Brownies (ooey, gooey, eat with a fork brownies)
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium-sized bananas, mashed
- 1/2 cup buttermilk (make your own by adding 1 tablespoon white vinegar to 1/2 cup of milk, stir and let set for 2 minutes)
- 1/2 cup shortening
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini semi-sweet chocolate chips
- 1 (8 oz) package of cream cheese, softened (reduced-fat will work, I wouldn’t use fat-free)
- 1/4 cup unsalted butter, softened
- 2 to 3 teaspoons of milk
- 1 teaspoon pure vanilla extract
- 1/2 cup cocoa powder
- 4 cups of powdered sugar (confectioner’s sugar)
- Preheat oven to 350°F.
- Combine dry ingredients in a large bowl.
- Add rest of ingredients to the dry ingredients and beat on low-speed until combined.
- Increase to medium speed and blend for 3 minutes. Fold in chocolate chips.
- Spread into a greased 9″x13″ baking dish and bake for 30-35 minutes or until a toothpick inserted into center of cake comes out clean or with crumbs.
- Cool completely before frosting.
- In large bowl, using an electric mixer, beat together cream cheese, butter, vanilla, and milk until smooth.
- Add in cocoa powder and powdered sugar (one cup at a time) and continue to beat on low speed until frosting is smooth and to your desired consistency. Spread on cooled cake.
- Due to the cream cheese in the frosting, this cake should be refrigerated.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 194mgCarbohydrates: 65gFiber: 2gSugar: 49gProtein: 4g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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.