This Banana Chocolate-Chip Bundt Cake is insanely good and so easy to make! It’s a super-moist snacking cake that’s really rich and chocolatey, and you only need one bowl to make it!
Friends, I have another banana cake that might just change your life. Now, I know y’all love my crazy banana cake, and for a good reason; it’s seriously the best banana cake in the world. But this banana bundt cake is amazing too, even though it’s completely different.
How is it different?
Well, for starters, it’s a banana snacking cake made in a bundt pan, so there’s no frosting to bother with. Trust me, it’s so good you won’t miss the frosting.
Secondly, this cake has chocolate-chips in it. And I know how much you love banana chocolate chip bread because my banana chocolate chip bread machine recipe gets a ton of traffic.
You may also like our: Crazy Banana Cake, Banana Mayo Muffins, and Banana Chocolate Chip Bread.
Just one bowl
And thirdly (you’re gonna love this), you make this banana cake in one bowl. You just dump all of your ingredients into the bowl, mix it, and pour it into the pan.
Baking from scratch couldn’t get any easier.
OK, let’s make this cake because my mouth is watering, and I need to get some in my belly ASAP.
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Banana Chocolate-Chip Bundt Cake Ingredients:
- 2 & 1/4 cups all purpose flour
- 1 & 1/4 cups sugar
- 4 mashed bananas
- 1/2 cup Crisco OR softened butter (I’ll tell you what I prefer in a sec.)
- 2 eggs
- 2 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups milk-chocolate chips (or less if you actually think less chocolate is a good thing. Is that even possible?)
Butter or Crisco?
Ok, like I said, you can use Crisco or butter for this banana cake. For years I used Crisco, and the cake was fabulous, but in recent years, I’ve switched to butter, and my family thinks the cake is even better. Butter gives the cake a richer flavour, a nicer texture, and the outer crust takes on a crispy quality which it doesn’t when I use Crisco.
Having said that, the choice is up to you. Just know that whatever you choose, your cake will be fantastic.
Making your cake:
I love baking, but hate the clean-up, so I love that you only need one bowl for this cake.
Start by mashing your bananas in a large bowl. If you’re using frozen bananas (I do because I always have a ton of them in my freezer), just snip the end off your thawed bananas, and they’ll slide right out of their skin.
Add everything else to the bowl EXCEPT the chocolate chips. I always sift my dry ingredients to fluff them up. It makes for a higher-rising cake.
With your electric beaters, beat everything together on low speed until blended, and then on high for 5 minutes.
Now, add in that glorious 2 cups of chocolate-chips.
Grease and flour your bundt pan, or give it a shot of non-stick spray. I go with the spray. The easier, the better, right?
Now pour your batter into the pan, and swirl a knife through it a couple of times, to eliminate air pockets and level it out.
Pop it in the oven at 375, and bake for 40-50 minutes. My cake is usually done at the 50 minute mark, but every oven is different, so check it at the 40 minute mark. As long as your knife comes out clean (well, there will be melted chocolate on it, but make sure there’s no wet batter on it), your cake is done.
Let the cake sit for a few minutes before removing it from the pan.
To remove the cake from the bundt pan, run a knife around the edges to loosen it up, and set a cooling rack on the surface of the cake. Flip it over, give the pan a little jiggle, and your cake should slide right out.
Mmmm-mmmm!
Now, pour a big, cold class of milk, or a steaming cup of coffee, and dig in!
Insanely Good Banana Chocolate-Chip Bundt Cake
Ingredients
- 2 & 1/4 cups flour
- 1 & 1/4 cups white sugar
- 4 over-ripened, mashed bananas
- 1/2 cup crisco or softened butter
- 2 eggs
- 2 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups milk chocolate chips
Instructions
- Add all ingredients except chocolate chips to a large bowl (sift dry ingredients).
- With electric beaters mix at low speed until blended, and then on high speed for 5 minutes.
- Stir in chocolate chips.
- Pour into sprayed (or greased/floured) bundt pan and swirl batter with a knife to remove air pockets.
- Bake 40-50 mins at 375ºF.
- Let cake cool for a few minutes, and loosen edges with a knife before tipping cake out of the pan.
Nutrition
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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
Patrizia
How many regular sized muffins or mini muffins would this recipe yield? How long would I bake these in the oven using this recipe for muffins?
happyhooligans
Oh, that’s a good question, Patricia. I’m not sure how well they would work as muffins, as this is quite a dense cake. You can try though. I would bake them for the recommended time on your favourite muffin recipe, and if they require extra baking time, check every few minutes with a toothpick. Sorry I can’t be of help, but I’ve only ever baked this recipe in a bundt pan.
Anushka Pai
Hi, just wondering if this is plain flour or self raising flour. I live in the U.K. so trying to convert all cups to grams. Your cake sounds amazing, hopefully will make it just right
happyhooligans
I don’t use self-raising flower, Anushka. For converting, just google “measurement conversions” and you find some websites that will let you easily convert cups to grams. Hope you enjoy this recipe!
Suzi
We have an egg allergy in our home. Can we substitute so etching for the eggs.
happyhooligans
Is “so etching” a typo, Suzi? I’ve never baked with egg substitutes before. If you normally use a substitute for eggs when baking, I’d imagine it would work for this recipe, but unfortunately, I can’t make any guarantees. Sorry!
Bryan
Bananas are actually a great substitute for eggs. If you use 5 bananas instead of 4, you can remove the eggs in the recipe without affecting the taste. I’ve gotten used to vegan baking for a friend, and this makes a great vegan cake if you swap out dark chocolate for the milk chocolate as well.
Renita
I made this cake for a Thanksgiving dinner at a friend’s house. I picked it because I was too lazy to go to the store and I had most of the ingredients on hand. I started calling it the Banana Chocolate Improv cake, because I ended up falling short of ingredients and had to improvise with chocolate candy bars and Splenda packets from Dunkin Donuts (only a couple of them). However, this cake was so dang good my friend had to pause in her tracks before commenting. It was very easy to make, delicious and it is a very pretty cake. I baked it in a bundt pan, but liked how it split on the top so I served it bottom up sprinkled with a little bit of powdered sugar. I am looking forward to making this again.
Eva
Hi, can I use oil instead of butter? If so, how much? Thanks
happyhooligans
I can’t tell you how much you’d substitute with, Eva. Sorry! I wouldn’t personally recommend substituting. Oil and butter have very different qualities and the results won’t be the same if you swap one for the other.
Diana
Gotta Say…I loved this recipe. I didn’t have enough butter so I used 1/2 butter and 1/2 crisco. The top is crunchy and the cake portion is soft & moist. I made 2 bunts and 3 loves and they all turned out fantastic!
Angela
I Just made this cake today & it is Fabulous!! Will Def be making this often!!
Mike
Hi there, just wondering I made this tonight and the cake came out doughy and not bred like, if that’s a thing. Any thoughts from anyone as to why?
happyhooligans
Hmmm. It’s kind of hard to understand exactly what you mean, Mike. This won’t be a light and airy like a loaf of regular bread or a boxed mix cake. It will be denser and heavier than that.
Elissa
Is it possible to make this in a 9×13 instead of a bundt pan?
happyhooligans
I’ve never tried substituting a regular pan for a bundt pan, Elissa, but here’s an article that might help: https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652
Michelle
Delicious! All I had to do was throw everything in my KitchenAid and voila! It took about 45 minutes in my over (I have a smaller “upper” oven that I baked it in) and the crust came out perfectly browned and the inside was super moist. Definitely saving this recipe for future use 🙂
Shelley
I just wanted to say thank you for this recipe! Since I found it (a couple of weeks ago) I have made this cake 3 times. It mixes up so easy, I just use a wooden spoon. I am looking forward to freeing up some freezer space by using up all the bananas in there! The first time I made it I followed your recipe to a “T.” I checked it at 40 minutes and it needed a few more minutes. It came out a little dark on the outside of the cake but was delicious. So the second time I raised the oven rack, reduced the oven temperature to 350, checked it at 40 minutes. It still needed a few minutes and was still kinda dark so maybe that’s just the color it is supposed to be. I reduced the sugar by 1/4 cup and the chocolate chips by 1/2 cup and added approximately 3/4 cup of shredded coconut. We decided we like it better without the coconut but did not miss the sugar or chocolate. The third one is in the oven right now. I like that this cake stays so moist, it doesn’t need icing or a glaze. We like it warmed up with a little scoop of vanilla ice cream for dessert and the leftovers get sliced up and frozen for lunchbox treats. Really great, simple recipe!
Jackie Currie
Oh my gosh! 3x in 2 weeks! I’m glad you love it so much, Shelley! Thanks for all the tips!
Barbara
I followed some other comments. Cut the sugar to less than a cup, added half walnuts and half milk chocolate chips and baked at 350 for about 45 minutes. Perfect!
Jackie Currie
Excellent! I’m glad it turned out well with your modifications, Barbara.
Linda Tanzini
Would like to try this but could you tell me in measurment how much 4 bananas would be? There’s such a difference in size of bananas and too much or too little can greatly affect a recipe, thanks so much, Linda
Jackie Currie
Hi Linda, next time I make it, I’ll have to measure so I can add that detail to the recipe. As long as they’re average sized bananas, you’ll be fine.
Lisa Titen
This is a 5 Star Recipe! I always have extra bananas on my counter. I have made this bundt cake several times and shared the recipe w/friends. It is moist and delicious! Thanks for sharing your yummy recipe! Love it!
Jackie Currie
I’m glad you love it too, Lisa!
Janet
Amazing!! I didn’t have butter, so I used a stick of margarine, and added some walnuts. Other than that, followed recipe:) So moist. The banana flavor was perfect! Can’t say enough about this cake! It even came out of the bundt pan without sticking:) So good on its own, decided not to glaze it! Thank you for sharing this recipe!!!
Jackie Currie
I’m so glad you loved it, Janet!
Jennifer Simmons
Do you know if this would freeze well?
Jackie Currie
Hi Jennifer! I would imagine it would. I would just wrap it tightly in plastic wrap and then in foil before putting it in the freezer to make sure it’s completely airtight.
Ramona
This is wonderful! I am probably one of the few people that doesn’t like chocolate in banana cake! So I substituted 1 package of SKOR bits….delicious!
Jo
This is insanely good – so simple, and delicious. I’m about to make it for the second time – first time was for a colleague’s birthday, and now for a pot luck dinner 🙂
Jackie Currie
Yay! Glad you loved it, Jo! You’ve just inspired me to make one this morning for our New Year’s Day breakfast!
Jenni
Wow! This was so easy and it turned out delicious! I used a mini Bundt pan, and baked each batch about 20-25 minutes at 350*. The recipe made 15 mini cakes. The whole family was impressed! This is a keeper! Thank you!
Jackie Currie
Fabulous! I’m so glad you loved the recipe, Jenni! Great to know it works well for mini cakes!
Cindy
Made this for Christmas and everyone loved it. Making again today for girlfriends White Elephant party. My husband is hoping the snow and cold will cancel the party so he can eat it all!! Easy and deliciously moist.
Jackie Currie
Haha! Your husband sounds like my husband, Cindy. Glad you loved it too!
Josie C.
Hello Jackie,
I made this cake in my Bundt pan yesterday and my family said it was the best banana cake I have ever made! I’ve tried others and I finally found the perfect banana cake recipe. I also added walnuts and used dark chocolate chips instead of milk chocolate (that’s what I had in the pantry) and it was a hit. Thank you so much! I will try pecans next time and the milk chocolate chips. I will be making this cake at least once a month. Perfection!
Jackie Currie
I’m so glad you loved it, Josie! Great thinking with the pecans! They’re my favourite! I add them to everything, but I’ve never thought to add them to this cake!
Nic
Super easy, love that it’s one bowl! I tried it today and did 1/4 cup brown sugar and 3/4 granulated sugar instead of all granulated. Also used semi sweet chocolate chips and only 1 1/2 cups. Turned out perfectly dense and moist and not too sweet. Thanks for the recipe!
Jackie Currie
So happy you loved it, Nic! I need to make this again soon. It’s a favourite here at our house.
Melissa
I love this recipe SO MUCH! Everyone loves it. I buy bananas just to make this. My kids know that if there are 4 bananas sitting on the counter, do not eat them because it means a cake is a few days coming LOL! Thanks so much for sharing it!!
Beverly
This recipe was super simple and so delicious! May be my favorite new go to recipe from now on.
Jackie Currie
Yay! I’m glad you loved it, Beverly!
Margaret Tremblay
This has become a favorite of my kids and grandkids .. sometimes I drizzle a cream cheese frosting over the top and I have also used peanut butter and chocolate chip mix!
Jackie Currie
Oh yum! That would be delicious!
Alejandra
I loved this recipe!! It’s the best banana bread I’ve had. Perfect with a cup of coffee. It was gone in a day.
Jackie Currie
It never lasts long here at our house either, Alejandra. Glad you enjoyed it!
Mb
Does it really need to be beaten for five minutes. I thought cakes should only be beaten to absorption so as not to overdevelop the gluten and make it gummy?
Jackie Currie
Yes, the instructions to beat for 5 minutes are correct, Mb. I’ve been making this cake for more than 20 years, and it’s never failed to turn out.
Jen
Made this and it was a hit! Would it still work with just raisins?
Jackie Currie
I can’t see why it wouldn’t, Jen.
Karis Jones
Made this tonight! I used mini chocolate chips and added 1 cup chopped walnuts, then drizzled chocolate ganache on top once it was cooled. Absolutely FABULOUS!!!
Jackie Currie
That sounds fantastic, Karis!
ashok
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Rita
Absolutely delicious and so so easy! The only thing I did differently is that I used 2 bananas instead of 4 (only because I’m not a fan of the intense banana flavour in cakes) and used 1 cup of chocolate chips instead of 2 (to save on the calories a bit). Turned out perfect and this will definately be my go-to banana chocolate chip cake recipe going forward 🙂
Nancy
I followed the recipe exactly. At 40 minutes it was no where near done so I went to 50 minutes. It looked beautiful and I drizzled glaze over the top and put a few chocolate sprinkles on top of the glaze. I was happy to bring it to my friends house for our “Girl’s game night.” Well, for whatever reason, it was very dry. It didn’t go over that good with any of us. I am considered a good cook by my friends and family, so not sure why it didn’t seem as special as other reviews stated.
Jackie Currie
I’m not sure what went wrong, Nancy, but I find it surprising that it would go from nowhere near done to very dry in 10 minutes. Something seems a bit off there. I’m sorry it didn’t turn out for you. I’ve been making this cake for about 20 years, and I’ve never had a problem with it. There must have been a reason for yours not turning out properly, but I’m not able to determine what it would’ve been.
Cathy Starkey
This cake has become a favorite because it is so easy and delicious. I found some espresso chips and use them more than the milk chocolate ones and the coffee flavors come through nicely. Thanks for the recipe
Jackie Currie
Ooooo! Espresso chips sound amazing, Cathy! I’ll have to look for those. I’m glad you enjoyed this recipe. It’s one of my favourite cakes too!
Catherine Mc
Super easy to make and delicious. I would do 1 1/2 cups chocolate chips next time so I can taste the cake part better.
Marlene
After baking, how long would this cake remain fresh after it has cooled? Can it be baked a day ahead?
Jackie Currie
Yes, it can definitely be made a day ahead. Ours never lasts for long, but I imagine it would be fine for several days after baking.
cheryl
II just happened upon thisa recipe when looking for something different to do with old bananas…Glad I found it!!!! I have made this reciupe twice in the last two weeks and it is so moist and wonderful with coffee or mikl!
Anna Cola
Well, I just put mine in the oven…….waiting for it to bake. I just wanna say that this was one of the EASIEST recipes to follow. thank you. I used my KitchenAid mixer , a sifter, and a spatula. It can’t get any easier!!! thanks for sharing!
Katterine Rojas
This is the easiest banana Bundt cake recipe I’ve ever done and the most delicious. My son loves it, he can eat the whole cake in one day, same my husband lol. You can replace the chocolate chips with any nuts and it turns delicious as well. Thank you for this recipe 🙂
Marina
I didnt have a bundt mold just a normal bread pan mold. I thought to reduce the serving size to 8 servings cuz a bread pan holds less so i cooked it same time at 40 mins and it turned out perfect!!!!! So moist and gooey and I added raisins as well cuz I like chocolate and raisins. I also sprinkled chocolate and seeds and sea salt and sugar crystals on top. Just perfect recipe thank you!!!!!!!!! (Today I tried 12 servings in a normal bread pan and it raised up too high it was too wet in middle and I tried baking it longer and it burned out outside. So I’m keeping this recipe at 8 servings for bread pan mold)
Lynne
I made this today, turned out very moist and tasty. I was searching for a chocolate banana bundt cake recipe and this one bowl recipe caught my eye. I used becel stick margarine, and wanting it really chocolatey, I added 1/2 cup unsweetened cocoa powder to the dry ingredients before sifting them. I added approximately 1 cup semi sweet chocolate chips (all I had) and decreased sugar to 3/4 cup. I will keep this recipe, easy and delicious.
Jackie Currie
Glad you loved it, Lynn!