Chocolate Chip Walnut Banana Cake

This one is a total winner at home — so much so that I’ve given up making just one. I always bake them in batches of two, and by the end of the day… gone. Completely vanished.

Whenever I spot a few bananas going overripe on the counter, I already know what’s coming — I can practically see the banana cake taking shape in my mind. It’s that kind of recipe: easy, familiar, and always welcome.

They eat it any which way: on its own (still warm, if they can’t wait), with a spoonful of Nutella, a swipe of jam, whipped cream or an extra sprinkle of chocolate chips on top. Every version disappears just as fast.

The recipe couldn’t be easier — it comes together in minutes and bakes into the most soft, moist, chocolate-studded banana goodness. When I make it for the kids to take to school or activities, I skip the walnuts, but at home, I love the crunch they add.

Simple, quick, and irresistibly good — this Chocolate Chip Walnut Banana Cake is everything you want in a homemade treat.

Chocolate Chip Walnut Banana Cake

Makes around 8 slices (1 cake) when I cut it… fewer if they do. 😊 Prep Time: 15 min Cook time: 40 min Ingredients:

• 150 g butter, softened

• 135 g caster sugar

• 3 large eggs, beaten

• 150 g self-raising flour

• 1 teaspoon baking powder

• 2 super ripe bananas, mashed

• 200 g extra dark chocolate chips

• 50 g walnut pieces

Method:

1. Preheat your oven to 170°C (fan) and line a loaf tin with baking paper.

2. To soften the butter, place it in a small pot on the stove over the lowest heat setting — just until it starts to melt a little. While it’s softening, measure out and prepare the rest of your ingredients.

3. In a large bowl, cream together the butter and sugar using an electric hand mixer until light and fluffy — but a hand whisk works too.

4. Add the beaten eggs, and mix well.

5. Add the flour and baking powder a little at a time, gently mixing until just combined.

6. Stir in the mashed bananas, then fold in the chocolate chips and walnuts (if using).

7. Pour the mixture into the tin and bake for about 40 minutes, more or less, or until golden and a skewer comes out clean.

8. Let it cool slightly before slicing… though in our house, that rarely happens 😊
   

If you’re making a double batch, just mix double the quantities in one go, then divide the mixture between two separate tins. I usually bake one after the other, so both come out perfectly golden and even.

Serving Tips:

• Delicious on its own — especially while still slightly warm and the chocolate chips are a little melty.

• Spread with Nutella, jam, or a little whipped cream for an after-school treat.

• For a little extra indulgence, warm up a slice and top it with a scoop of vanilla ice cream.

• I sometimes slice it up for school snacks or weekend picnics — it packs beautifully.

Variations:

• Nut-free version: Simply skip the walnuts — perfect for lunchboxes or school snacks.

• Try other nuts: Swap the walnuts for pecans, hazelnunuts or peanuts— each gives a slightly different crunch and flavour.

• White or milk chocolate twist: Replace the dark chocolate chips with milk or white chocolate for a sweeter touch.

• Cinnamon banana cake: Add ½ teaspoon of cinnamon to the batter for a cozy, spiced version.

• Mini muffins: Spoon the batter into muffin cases and bake for 20–25 minutes — great for picnics or little hands.

This Chocolate Chip Walnut Banana Cake never lasts a full day in our house — soft, chocolatey, and impossible to resist. Bake it once, and you’ll see why everyone keeps coming back for “just one more slice.”

Happy Cooking!

Chocolate Chip Banana Cake with Toppings