This Chocolate Banana Snack Cake is the perfect mix of chocolate and bananas—one of my favorite combos! The banana cake is soft, moist, and full of flavor, delicious even on its own, but the rich chocolate swirl makes every bite even better. It’s an easy, no-fuss treat—great for dessert or with your morning coffee. If you love all things banana, then you will definitely want to check out my Best Banana Bread too—another treat you will go bananas for!
Ingredients & Substitutions
- Butter: I used unsalted butter for both the cake and the chocolate swirl. If using salted butter, you may want to lessen the amount of salt in the cake.
- Bananas: Don’t let those ripe bananas go to waste! I used three overripe bananas for about a cup of mashed.
- Sour Cream: Sour cream helps make the cake moist and tender. If you don’t have sour cream, try plain Greek yogurt instead.
- Chocolate Swirl: The chocolate swirl in this cake makes it extra special! It’s made by melting chocolate chips and butter together, then mixing in cocoa powder.
Can I Use Frozen Bananas For the Banana Snack Cake?
Yes! Frozen bananas work great in recipes like this Chocolate Banana Snack Cake! I like to freeze overripe bananas because they’re super sweet and perfect for baking. You can freeze them with the peel on or peel and chunk them before freezing. Either way, when you’re ready to bake, just thaw them and mash them up. Just make sure to drain any extra liquid once they’re thawed, and you’re good to go!
Can I Make Banana Cake Without The Chocolate Swirl?
Yes, you can absolutely make the banana cake without the chocolate swirl. In fact, I have a delicious banana cake recipe you could use! If you want to switch it up, try adding nuts like walnuts or pecans for extra texture.
How To Check Your Chocolate Banana Snack Cake For Doneness
To check if your Chocolate Banana Snack Cake is done, you will want to use a toothpick or a cake tester. Be careful not to poke the chocolate swirl because it will be wet and gooey. Instead, stick the toothpick into the banana cake part. If it comes out with just a few moist crumbs but no wet batter, then the cake is ready!
How To Store Chocolate Banana Snack Cake
To store your Chocolate Banana Snack Cake, let it cool completely, then cover it with plastic wrap or store it in an airtight container. Keep it at room temperature for up to 3-4 days to help keep it moist. I do not recommend storing the cake in the refrigerator; that can dry it out faster. For longer storage, freeze the cake.
How To Freeze Chocolate Banana Snack Cake
To freeze the Chocolate Banana Snack Cake, first, let it cool completely. Then, cut it into slices or leave it whole. Wrap each slice or the whole cake tightly in plastic wrap, making sure there are no air pockets. After that, place it in a freezer-safe bag or container. Label it with the date so you know when you froze it. When ready to eat, just take it out and let it thaw at room temperature.
Chocolate Banana Snack Cake
Ingredients
Banana Cake
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 3 ripe bananas, mashed (about 1 cup)
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (115 g) sour cream
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Chocolate Swirl
- ½ cup (84 g) semi-sweet chocolate chips
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons regular unsweetened cocoa powder
Instructions
Banana Cake
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal. Set aside.
- In a large bowl, whisk together melted butter, mashed bananas, sugar, egg, vanilla extract, and sour cream until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Chocolate Swirl
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring after each, until smooth.
- Stir in the cocoa powder until fully incorporated.
Assembly
- In a small bowl, reserve ½ cup of the banana batter and set it aside. Then, pour the remaining batter into the lined baking dish.
- Gently fold the chocolate mixture into the reserved banana batter. Dollop the chocolate batter onto the banana batter in the pan. Use a knife to swirl it into the banana batter, being careful not to overmix.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake (avoiding the chocolate swirl) comes out with a few moist crumbs but no wet batter.
- Let the cake cool in the pan for 10 minutes. Then, lift it out using the parchment paper overhang.
- Serve warm or at room temperature.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This is absolutely delicious! The banana flavor is perfect, and the chocolate swirl is a sweet bonus!
Elizabeth
This is my kind of cake! I love chocolate with bananas, so I will be making this one at home! It's easy to make, but so good.
Stephanie
I love how simple it is to make, and the cake is so soft and tasty.
Annabelle
If you need a quick, but delicious dessert, make this snack cake. It is great!
Bella
I could not stop eating this cake! It is one of my favorites!
I baked this last night. It is absolutely delicious. I shared it with some friends and they loved it too. It’s a keeper!!