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Six-Banana Banana Chocolate Chip Cake
4.9 from 42 votes

Six-Banana Banana Chocolate Chip Cake

🍌🍫🍰 Yes, 6 bananas in 1 cake means it’s super SOFT, moist, and has a robust banana flavor with chocolate chips in EVERY bite! EASY and one bowl! Now you know what to do with all your ripe bananas!

Prep Time
10 mins
Cook Time
55 mins
Additional Time
15 mins
Total Time
1 hr 20 mins
Servings: 15 servings
Calories: 294 kcal
Course: Cake
Cuisine: American

Ingredients

  • ¼ cup butter half of 1 stick, melted, unsalted
  • 2 egg large
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ¼ cup sour cream I use 0% fat Greek yogurt, or Greek yogurt
  • 1 tablespoon vanilla extract or to taste
  • 6 banana mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they’re small, you may need more, medium/large, very ripe
  • vanilla instant pudding mix one 3.4-ounce box
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt or to taste
  • 1 cup chocolate chips mini, semi-sweet
  • confectioners' sugar optional for serving if desired, or vanilla/cream cheese frosting

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large microwave-safe bowl, add the butter, and heat on high power to melt, about 1 minute. Allow the butter to cool momentarily so you don’t scramble the eggs.
  3. Add the eggs, sugars, sour cream or Greek yogurt, vanilla, and whisk or beat with a handheld electric mixer to combine.
  4. Add the bananas and stir or beat to incorporate.
  5. Add the pudding mix (just add it dry like a dry ingredient; don’t actually make pudding), flour, baking soda, salt, and fold in with spatula or stir gently with a spoon; don’t overmix.
  6. Add the chocolate chips and stir to combine.
  7. Turn batter out into prepared Bundt pan (and possibly about 3/4 cup batter into a 5x3-inch loaf pan depending on exact size of Bundt pan; do not fill Bundt pan more than 2/3 to 3/4 full) and bake for about 50 to 55 minutes (and bake mini loaf pan for about 35 to 39 minutes in my oven), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. In the final 10 to 15 minutes of cooking, or at any point if your cake is getting a bit dark before the center is setting, tent with foil.
  8. Allow cake to cool in pan for about 15 minutes before turning out on a wire rack or cake stand to cool completely before slicing and serving.
  9. Optionally add confectioners' sugar or frosting, if desired.

Notes

  • Storage: Cake will keep airtight at room temp for up to 1 week or in the freezer for up to 3 months.
  • Adapted from Six-Banana Banana Bread.

Nutrition Information

Serving 1serving Calories 294kcal (15%) Carbohydrates 50g (17%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 36mg (12%) Sodium 248mg (10%) Fiber 1g (4%) Sugar 30g (60%)

Nutrition Facts

Serving: 15 servings

Amount Per Serving

Calories 294

% Daily Value*

Serving 1serving
Calories 294kcal 15%
Carbohydrates 50g 17%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 36mg 12%
Sodium 248mg 10%
Fiber 1g 4%
Sugar 30g 60%

* Percent Daily Values are based on a 2,000 calorie diet.