A generously-sized banana chocolate chip tray cake topped with chocolate buttercream icing. The perfect cake to share at your next family birthday or get-together.
Chocolate and banana is a tried and true combination. This XL Banana Chocolate Chip Cake is the perfect way to use up over-ripe bananas, giving this cake the most beautiful texture. My go-to birthday cake for years has been my Chocolate Banana Cake. But we recently made this cake for my husband Mikey's birthday and it was a real hit!
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Ingredient notes:
- Bananas: This is a great recipe to use up your over ripe bananas! You can also use frozen bananas; always remember to peel and break the banana up before freezing. Place in a snap lock bag or airtight container and use in baking or smoothies.
- Chocolate chips: My favourite type of chocolate chips are milk chocolate drops. You can also use compound chocolate chips or a block of chocolate chopped into small pieces.
- Eggs: As always, I use a standard size 7 egg in my baking (unless stated otherwise).
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 23 x 33cm baking tin with baking paper.
Whisk together the butter, sugar, vanilla and eggs in a large bowl. Add mashed banana and milk then stir again.
Sift in flour, add in the chocolate chips, then fold all the ingredients together until just combined.
Pour into the lined baking tin and spread to the edges. Bake for 55 minutes or until cooked through and a skewer inserted into the centre comes out clean. Leave to cool.
In a stand mixer, whip the softened butter for 2 minutes until pale. Add the icing sugar, cocoa and milk.
Whip on a high speed until light and fluffy, scraping down the sides of the bowl as needed. Spread over the cooled cake and serve.
For another great, easy cake recipe, be sure to check out my classic Chocolate Cake.
Recipe FAQs:
Yes! If you have a bunch of bananas that need to be used up today, you can definitely bake and freeze this cake. Next time you have a birthday party or shared morning tea you can grab it out of the freezer, defrost and then ice.
This cake would also taste great with lemon icing, cream cheese icing or my personal favourite - a chocolate ganache! They are all big flavours though, the cake is tasty enough to even leave un-iced if you prefer.
Storage:
Once baked and iced, this cake will keep well in an airtight container for up to 4 days.
As mentioned above, you can also store this cake in the freezer (un-iced).
Top tips:
I like to mash my banana really well before adding it to the cake batter. Personally, I don't like biting into a chunk of banana in my cake. If that doesn't bother you then a quick mash will be fine!
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XL Banana Chocolate Chip Tray Cake
A generously-sized banana cake filled with milk chocolate drops covered in chocolate icing.
Ingredients
- 200g butter, melted
- 2 cups sugar
- 2 tsp vanilla
- 4 eggs
- 6 bananas, mashed (2 cups)
- 1 ¼ cup milk
- 4 cups self-raising flour
- 1 ½ cups chocolate chips
Buttercream icing
- 150g butter, softened
- 2 ½ cups icing sugar
- 5 Tbsp cocoa
- 3 Tbsp milk
Instructions
- Cake: Preheat the oven to 170°C fan bake. Line a 23 x 33cm baking tin with baking paper.
- Whisk together the butter, sugar, vanilla and eggs in a large bowl. Add mashed banana and milk then stir again.
- Sift in flour, add in the chocolate chips, then fold all the ingredients together until just combined.
- Pour into the lined baking tin and spread to the edges. Bake for 55 minutes or until cooked through and a skewer inserted into the centre comes out clean. Leave to cool.
- Icing: In a stand mixer, whip the softened butter for 2 minutes until pale. Add the icing sugar, cocoa and milk. Whip on a high speed until light and fluffy, scraping down the sides of the bowl as needed. Spread over the cooled cake and serve.
Notes
- Once baked and iced, this cake will keep well in an airtight container for up to 4 days.
- You can also store this cake in the freezer (un-iced).
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 469Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 76mgSodium: 436mgCarbohydrates: 70gFiber: 3gSugar: 46gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Rebecca
How can you turn this recipe into cupcakes.
Vanya Insull
I would just use this recipe: https://vjcooks.com/banana-muffins as it is pretty much the same recipe. You just need to add chocolate chips (if you want them).