This banana cake recipe will help you make the best banana cake ever. It's soft, moist, rich, and fluffy, perfectly infused with banana flavor and studded with chocolate chips, making it a delicious treat for any occasion!
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Ingredients
2cupsall purpose flour
1/2cupgranulated sugar
2teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonsalt
1/2teaspooncinnamon
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1/8teaspoonground cloves
2ripe bananasmashed
1/2cupcoconut oilmelted
1 1/4cupmilk
1 1/2tsp.pure vanilla extract
1/2cupmini chocolate chips
Instructions
Preheat your oven to 350˚ F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and ground cloves.
Mash two peeled and ripe bananas with a fork and stir in melted coconut oil, milk, and pure vanilla extract.
Pour the wet mixture into your bowl of dry ingredients; stir until combined. Fold in 1/2 cup of mini chocolate chips.
Pour the batter into a greased 13x9 pan and bake for 30 minutes or until a toothpick comes clean.
Sprinkle the warm cake with powdered sugar or serve with whipped cream.
Notes
Expert Tip: To make your banana cake extra moist and flavorful, be sure to use ripe bananas. The riper the bananas, the sweeter and softer they are, which will enhance the flavor and texture of your cake.Refrigerate: If you have any leftovers, you can store them in the refrigerator. Simply place the cake in an airtight container and it will keep well for up to 3 days.Freeze: This cake can also be frozen. Wrap the cooled cake in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 3 months.Reheat Instructions: To reheat, let the cake come to room temperature. You can also warm individual slices in the microwave for about 20 seconds.