Banana Chocolate Chip Cake

Banana Chocolate Chip Cake

Good morning! Today I’d like to share a simple recipe for Banana Chocolate Chip Cake. It tastes like banana bread, but has a light, fluffy cake texture. The difference is that I creamed butter and sugar for the cake. In breads and muffins, I use avocado or melted coconut oil instead. Even though this is a dessert cake, I did my best to cut back on sugar to make it as nutritious as possible.

Banana chocolate chip cake

Making a Healthy-ish Cake

I adapted this recipe from the Brown Eyed Baker to make it a touch healthier. I used whole wheat pastry flour instead of all purpose and cut the sugar in half. The original recipe also tops it with cream cheese frosting. I chose to leave it unfrosted because it is plenty sweet and moist on it’s own. I never thought I’d say those words, but I’m reaching a point where some things are just too sugary for my taste. Using very overripe bananas also adds natural sweetness which is why I cut back on granulated sugar so much. That being said, if you want to make it the cake more rich, by all means go ahead and add some frosting!

To make Banana Chocolate Chip Cake safe for egg allergies, I used six tablespoons of aquafaba (liquid from a garbanzo bean can) to substitute two eggs. Be sure to choose organic garbanzo beans, as conventional ones have lots of herbicides sprayed on the plants.

Banana chocolate chip cake

More Banana Recipes to Try

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 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 slices
Rachel Alexandra


  • Stand mixer or electric hand mixer
  • 8×8 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 8×8 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.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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