Banana Chocolate Chip sheet cake is a simple cake made with very few ingredients. It is easy to make, serves a group and is delicious.
The key to this cake and any recipe that requires bananas is the ripeness of the bananas. Long after you think you should throw bananas away, they become perfect for baking. The darker the skin, the more intense the banana flavor will be.
Banana Chocolate Chip Sheet Cake is one of those casual cakes that you can bring to a picnic, or potluck. You can make the glaze to finish it off or skip that and still have a delicious dessert.
If you like the combination of bananas and chocolate chips check out Chocolate Chip Banana Bread and Banana Chocolate Chip Muffins.
If you would like to try another chocolate chip cake, check out Mini Chip Layer Cake. You might also like Chocolate Chip Sugar Cookies.
Banana Chocolate Chip Sheet Cake
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Ingredients
- CAKE:
- 1 ¾ cup all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup packed brown sugar
- ¾ cup butter, softened (1 and ½ sticks)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups pureed banana (3 bananas) *see note
- 2 cups semisweet chocolate chips
- OPTIONAL GLAZE:
- 1 cup confectionary sugar
- 1 tablespoon cocoa powder
- 1 tablespoon light corn syrup
- 1 tablespoon milk
Instructions
Preheat oven to 350 degrees
Grease a 9 x 13 baking pan
Combine the flour, baking powder and salt in a small bowl. Set aside
Beat the butter and sugar in a large bowl with an electric mixer until creamy. Beat in the eggs, one at a time. Add vanilla extract.
Mix in the pureed bananas and mix well. Slowly beat in the flour mixture.
Add the chocolate chips and stir in.
Pour the batter into the greased baking pan. Bake for 20- 25 minutes until the top is golden brown and the cake is set.
Cool in the pan on a wire rack. Cut into square and glaze if desired.
OPTIONAL GLAZE:
Combine the confectionary sugar and cocoa powder. Add the corn syrup and milk. Stir. You want a thick liquid that can be drizzled but is not so thin that it will slide off the cake. If the glaze is too thick, add more milk, one teaspoon at a time. Stir well after each addition until you get the right consistency.
Drizzle the glaze using back and forth motions. Let the squares sit for about 30 minutes until the glaze hardens.
Notes
To get the best results you need very ripe bananas. The skin should be turning dark and the banana should be very soft inside with a deep golden color.
2 comments
This will be Randy’s all time favorite
Just make sure she doesn’t cut the butter. Don’t make it often but when you do make it with all that butter!