chocolate chip banana cake

chocolate chip banana cake | the merry gourmet

The house smells faintly of slow-cooked pork and wood smoke. The aromas strengthen each time someone opens the patio door. I can see the Big Green Egg from my vantage point on the sofa, soft wisps of white smoke puffing from the vent in the top. My husband has been manning the grill since 7:30 this morning, and when the meat comes off in just a short while, the pork will fall from the bone with the gentlest nudge.

I’m not a professional football fan, but I’m thankful tonight is Super Bowl Sunday, if only for the fact that Sam has volunteered to make pulled pork for a friend of his – and thus, for us.

My knitting needles are beside me on the sofa, 58 stitches of a lovely blue yarn line the cable. I’m still working on my Color Tipped Scarf, but I wanted something fresh that I could travel with later in the week. I’m headed to San Diego for a meeting on Thursday, and I’m anticipating hours of plane-ride knitting.

I thought I’d make a sweater next, but I saw this wrap some time ago, and I can’t get my mind off of it. I tend to listen to my heart. Or my gut. Or whatever other internal organ from which these instincts arise. The point being: I’m making this wrap. I will not let the pattern’s knitting chart intimidate me, either.

Well, maybe just a little.

I have made two banana cakes in the last two weekends. If it weren’t for those overripe bananas I forgot to eat during the week when they were appropriately ripe, I might have made a pie or cookies or some other treat. Because I was determined to bake. I had overripe bananas, though, and I didn’t want to make my old standby, banana bread. I wanted something…more.

I plan to eventually share both cakes with you, but for today, you get this version – a chocolate chip banana cake. The combination of chocolate and banana is one of my favorites, and this cake takes advantage of that blessed match.

After our dinner of pulled pork, baked beans, and coleslaw tonight, we’ll be eating slices of the other banana cake…the one I’ll share with you next time.

Chocolate Chip Banana Cake

This cake is really a breeze to make, and you probably have all of the ingredients in your pantry or on your counter. It’s a versatile cake to serve for breakfast, snack time, or dessert.


2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (8 tablespoons; 1/2 cup) unsalted butter, softened, plus 2 tablespoons, melted and cooled
1 cup granulated sugar, divided
2 large eggs
1-1/4 cup mashed ripe bananas (about 3 medium)
2/3 cup nonfat plain greek yogurt
1 teaspoon vanilla extract
1 teaspoon dark rum
4 ounces bittersweet chocolate chips
1/2 teaspoon cinnamon


Preheat oven to 375 degrees with rack in middle position. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking soda, and salt.

In a large bowl, using an electric mixer on medium speed, beat together softened butter (1 stick) and 3/4 cup sugar until pale and fluffy. Add eggs, one at a time, and beat until well blended. Beat in bananas, yogurt, vanilla, and rum (mixture will look curdled).

With mixer at low speed, add flour mixture and mix until just incorporated.

In a small bowl, stir together chocolate chips, cinnamon, melted butter, and the remaining 1/4 cup sugar. Spread half of banana batter in cake pan and sprinkle with half of the chocolate chip mixture (using your fingers is easiest). Spread remaining batter evenly over filling and sprinkle remaining chocolate chip mixture on top.

Bake until cake is golden and a toothpick or cake tester inserted in center comes out clean, 45-50 minutes. Cool cake in the pan on a rack for 30 minutes, then turn out onto rack and cool completely, right side up.

Adapted from this recipe in Gourmet, February 2008.

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22 Responses to “oatmeal peanut butter chocolate chip cookies”

  1. 1
    Aggie — March 9, 2011 @ 7:43 pm

    So much to say…first, yes FL weather right now is perfect. I can just imagine you in your rocker, a little jealous of it and your front porch! 🙂 2nd….so proud of you for embracing the running, especially at that time of day! it’s hard enough to run…but wake up before dawn to do it, kudos to you girl!

    Now…the cookies. Oh my, totally all my favorite things in a cookie! I am not a huge choc chip fan but pair it with oatmeal and PB??!! LOVE!

    • mj (merry gourmet)

      mj (merry gourmet) replied: — March 9th, 2011 @ 8:46 pm

      Aggie – thanks for the running encouragement. Now that I’ve gotten used to getting up so early, it’s really okay. I’ve signed up for a 5K in a few weeks, so I’ve got a goal to work towards. 🙂

  2. 2
    Mardi @eatlivetravelwrite — March 9, 2011 @ 7:52 pm

    Yes indeed. Everything you could possibly want in a cookie. Do I have to run to eat them though?

    • mj (merry gourmet)

      mj (merry gourmet) replied: — March 9th, 2011 @ 8:44 pm

      No running required, Mardi. 🙂

  3. 3
    Tracey — March 9, 2011 @ 8:07 pm

    I love this combination of flavors! I’ve tried a different cookie recipe with these ingredients but I really want to make this one too now.

    • mj (merry gourmet)

      mj (merry gourmet) replied: — March 9th, 2011 @ 8:43 pm

      Tracey – If you do, please let me know how you liked them!

  4. 4
    Brian @ A Thought For Food — March 9, 2011 @ 8:10 pm

    These are the kind of cookies that you could sell for $3 each… and I’d be happy to pay that much for them. They look rich and chewy and full of all the things that I love in a cookie.

    Beautiful MJ!

    • mj (merry gourmet)

      mj (merry gourmet) replied: — March 9th, 2011 @ 8:43 pm

      Ooh – thanks, Brian. A way to make some extra $$ on the side, perhaps? 😉

  5. 5

    Yum! Three of my favorite cookies rolled into one!

  6. 6
    Gail — March 10, 2011 @ 9:20 am

    I’d run to the cookie jar for one of these!

  7. 7
    Kelly @ Evil Shenanigans — March 10, 2011 @ 11:17 am

    I’ll have mine warm, please … and you do not know how much I would like to join you on that porch and just relax! (Even with the pollen!)

    • mj (merry gourmet)

      mj (merry gourmet) replied: — March 11th, 2011 @ 8:31 am

      Kelly – I’d love to have you join me on the front porch some time. You have an open invitation.

  8. 8
    Megan — March 10, 2011 @ 11:40 am

    Kudos to you for getting up early and getting out there and running. I wish I could say the same. Then I could make up a batch of these good looking cookies without any guilt. But… guilt be damn, I’m still tempted to make a batch! 🙂

    • mj (merry gourmet)

      mj (merry gourmet) replied: — March 11th, 2011 @ 8:31 am

      Ha! You should definitely make these, run or no run. 🙂

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  10. 9
    Christy Rose — March 11, 2011 @ 8:46 am

    These look wonderful! I, too am in North Florida and have been enjoying this Spring like weather. It is pretty cold this morning, though. I am not enjoying all the pollen!!

    • mj (merry gourmet)

      mj (merry gourmet) replied: — March 12th, 2011 @ 10:13 am

      Christy – You’re right about the morning temps. I’ll be happy when we can stop dressing in so many layers. 🙂

  11. 10
    Helen — March 13, 2011 @ 2:17 pm

    Oh wow, they look sooooo amazing!
    I’d have to run at least a mile to even eat one! I find it a challenge to even wake up at 7.30, never mind even run! Your doing brilliant though!

  12. 11
    Beth — March 14, 2011 @ 12:03 pm

    I made these this weekend w/ my kids’ help. I hope I did this recipe justice, my children, my mother and myself all sure have enjoyed them, this was my first experience grating chocolate and it was an arm workout, mine probably ended up with about 3 1/2 ounces instead of the full four when all was said and done but, I think they came out ok. I’d brought some in the office today for you to test and see if I did you any justice but, you aren’t here today so, guess that means I’ll just have to attempt them again another time, much to my family’s delight I’m sure ;).

  13. 12
    Simone — March 19, 2012 @ 4:34 pm

    Been quietly following your blog for a long time.

    Made these over the weekend. My mother declares that each of the elements- chocolate, oats, peanut butter- were in absolute perfect balance. Each making a distinct appearance but none overpowering the others. Like something you’d get in a fancy restaurant

    One issue I did was that I found them very hard to mix. The batter was really dense and I had to keep freeing the mixer legs of buildup because they couldn’t handle that.

    Another issue was that they seemed to fall apart on me. If anyones planning on making these dont make them too large! They have a kind of crumbly texture which is reallly better sustained with a smaller cookie.

    But this with a glass of milk on a Florida porch in Summer? The kind of thing that makes you grateful to be alive.

    Thanks for sharing. 🙂

  14. 13
    Simone — March 19, 2012 @ 4:35 pm

    Great with pecans!

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