When bananas become overripe, I automatically think banana bread. I’m not a huge fan of this dense bread with it’s extreme banana taste, but the family eats it. When four overripe bananas stared me down from the counter the other night, I decided to try something new. Instead of bread, I baked delicious, moist chocolate chip banana cake with a delightful, balanced flavor.
This is an easy weeknight chocolate chip banana cake recipe or something quick to whip up for a potluck or a friend in recovery. No frosting is needed because it is already sweet, although I did put on a light sprinkling of sifted powdered sugar for contrast. My family at this just cooled out of the oven with melted chocolate chips complimenting every bite. The cinnamon is light, but creates a nice balance to avoid that cloying banana flavor that frustrates me about most banana breads. Plus, one piece is satisfying (although I can’t promise you won’t want another). Yum!
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