Chocolate Chip Banana Cake | Recipes

Chocolate Chip Banana Cake

(12) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent (without the banana filling)

With the great tasting combination of chocolate and banana, everyone will be asking to try a slice of this cake. After one bite, they’ll be asking for the recipe too.



¾ cup 175 mL brown sugar
½ cup 125 mL Crisco® Canola or Vegetable Oil
2 eggs
½ cup 125 mL plain yogurt
3 mashed ripe bananas (about 1 ½ cups/ 375 mL)
2 tsp 10 mL vanilla extract
2 cups 500 mL Robin Hood® Nutri Flour Blend® Tastes Like White 
1 tsp 5 mL baking powder
¾ tsp 4 mL baking soda
¼ cup 5 mL semi-sweet chocolate chips


1 sliced banana
icing sugar for garnish (optional)


  1. Preheat oven to 350ºF (180ºC). Grease two 8” or 9” (22 cm or 23 cm) cake pans.
  2. Cake: Beat brown sugar and oil in a large bowl with an electric mixer. Add eggs, 1 at a time, beating well after each addition. Add next 6 ingredients. Beat to combine. Fold in chocolate chips. Pour batter into prepared pans.
  3. Bake in preheated oven for 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
  4. Place 1 layer of cake on serving platter. Place sliced bananas on top. Place remaining cake on top. Sprinkle with icing sugar if desired.


  • For a more decadent version, place ¾ cup (175 mL) semi-sweet chocolate chips in a heat proof bowl. Heat ¼ cup (50 mL) Carnation® Fat Free Evaporated Milk in the microwave for 1 minute and pour over chocolate chips. Let sit for 5 minutes, stir until mixture is combined. Drizzle half the mixture over the sliced bananas and bottom half of cake. Place remaining layer on top. Drizzle with remaining chocolate.
  • Try pairing with Folgers® Classic Roast® coffee for the perfect finishing touch!

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