Banana-Chocolate Chip Cake - Kraft Recipes Top
Comida Kraft
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Banana-Chocolate Chip Cake

Prep Time
Total Time

16 servings

Sure, you could use those sweet, ripened bananas to make banana bread. Or you could make this showstopping cake drizzled with chocolate. Your call!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Chop 3 oz. chocolate. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Beat in eggs, 1 at a time. Add bananas and sour cream; mix well. Mix flour, dry pudding mix and baking soda. Add to banana mixture; beat until blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
  • Bake 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.
  • Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; mix well. Stir in milk. Drizzle over cake.

Special Equipment Needed

Size Wise

Enjoy a serving of this easy-to-make Banana-Chocolate Chip Cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.

Special Extra

Sprinkle with 1/2 cup chopped toasted PLANTERS Walnuts after drizzling with chocolate glaze.

Keeping it Safe

Keep glazed cake refrigerated.


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Best Apples for Baking and Cooking

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 250
Total fat 11g
Saturated fat 7g
Cholesterol 50mg
Sodium 240mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 22g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Very easy and very good. Very easy and very good. Like the other reviewer, I used 3/4 cup of semisweet chips instead of chopping three blocks of chocolate. I forgot to dust them with flour, so they sank to the bottom a bit, so I would recommend doing that yourself. These tasted a lot like the banana chocolate chip muffins I make, just with a glaze. My husband really liked this, but I prefer the muffins, as good as this is. Very good and moist.
Date published: 2011-12-15
Rated 4 out of 5 by from I really enjoyed this cake. I really enjoyed this cake. It was very moist and tasty. I added some finely chopped pecans to mine but everything else was according to the recipe. My husband did not enjoy the chopped chocolate bar in his but I loved it. Guess I'll have to do 1/2 with and half without next time :)
Date published: 2012-03-26
Rated 5 out of 5 by from I made this twice so far and it's very good. I made this twice so far and it's very good. I made it once with chocolate flavored pudding because that's all I had on hand and it was excellent. This is very moist and I don't bother with the icing, it's great just plain.
Date published: 2012-03-27
Rated 5 out of 5 by from I used about 3/4 cup of chocolate chips instead of chopping up the bar as the recipe said. I used about 3/4 cup of chocolate chips instead of chopping up the bar as the recipe said. It was so good, no need to even frost it. Good as is or sprinkled with a little powdered sugar. Yummy recipe!
Date published: 2011-05-22
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