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banana chocolate chip cake
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Banana Chocolate Chip Cake

This light, fluffy cake has a sweet banana flavour embellished with dark chocolate chunks.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 12 slices
Rachel Alexandra


  • Stand mixer or electric hand mixer
  • 8x8 baking dish


  • 2 cups whole wheat pastry flour
  • ¾ tsp Celtic sea salt
  • ½ tsp baking soda
  • ½ cup Irish butter softened
  • ¾ cup sugar
  • 6 Tbsp aquafaba
  • 1 cup overripe bananas mashed
  • 1 tsp cinnamon extract
  • ½ cup Organic Valley whole milk
  • 1 cup dark chocolate chips


  • Grease an 8x8 baking dish with butter and preheat the oven to 350°F.
  • Before measuring any other ingredients, mash the banana to ensure you have the right amount.
  • In a medium bowl, whisk the flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar.
  • Cream them together on medium-high speed until light and fluffy.
  • Gradually add the aquafaba, mashed banana, and cinnamon extract while mixing on low speed.
  • Now, stirring by hand, alternate between adding the milk and dry ingredient mixture until a batter comes together. Gently fold in the chocolate chips.
  • Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the centre comes out clean (with the exception of a melted chocolate chip). Rotate the pan halfway through baking.
  • The cake can be stored at room temperature for up to two days or in the refrigerator for up to five.


Aquafaba is the liquid from a can of garbanzo beans. The amount in this recipe is equivalent to two whole eggs.
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