Banana Chocolate Chip Cake Recipe

Name: Banana Chocolate Chip Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter-flavored cooking spray; 1/2 cup mashed ripe banana; 2 tablespoons hazelnut liqueur, such as Frangelico; One 15.5-ounce box banana nut muffin mix, such as Betty Crocker; 1/2 cup evaporated milk; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 cup semisweet chocolate chips; 1 egg; 1 teaspoon rum extract; One 16-ounce can cream cheese frosting; 1 cup chopped walnuts

Servings: persons

Butter-flavored cooking spray
1/2 cup mashed ripe banana
2 tablespoons hazelnut liqueur, such as Frangelico
One 15.5-ounce box banana nut muffin mix, such as Betty Crocker
1/2 cup evaporated milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
1 egg
1 teaspoon rum extract
One 16-ounce can cream cheese frosting
1 cup chopped walnuts

1
Spray the bottom of a 1 1/2-quart souffle dish with cooking spray.
2
Line the bottom of the souffle dish with parchment paper and give a quick spray with cooking spray; set aside.
3
Make a foil ring 1-inch thick for the souffle dish to sit on inside a 5-quart slow cooker.
4
In a medium bowl, combine the bananas with the hazelnut liqueur.
5
Add the muffin mix, evaporated milk, oil, vanilla extract, cinnamon, chocolate chips and egg.
6
Stir together until just blended.
7
Transfer to the prepared souffle dish.
8
Place the dish on top of the foil ring in the slow cooker.
9
Lay 8 paper towels over top of the slow cooker bowl and secure with the lid.
10
(This helps to trap steam.)
11
Cook on LOW setting for 4 to 5 hours.
12
Remove the cake and allow to cool completely.
13
Cut the cake in half horizontally.
14
Stir the rum extract into the cream cheese frosting and frost in between the layers and outside of the cake with the mixture.
15
Garnish the sides of cake with chopped walnuts.
16
Slice and serve.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Butter-flavored cooking spray, 1/2 cup mashed ripe banana, 2 tablespoons hazelnut liqueur, such as Frangelico, One 15.5-ounce box banana nut muffin mix, such as Betty Crocker, and more.

Yes, Banana Chocolate Chip Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Chocolate Chip Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions