Devilishly Sweet And Positively Scrumptious!

Banana Chocolate Chip Brownie Cake

This dessert combines three of everyone’s favorite treats into one gloriously dense chunk of rich, decadent, chocolaty goodness.
Course Dessert
Servings 8 Servings
Calories 763 kcal


For The Brownie

  • 1/2 cup unsalted butter plus more for greasing the pan
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 ripe bananas mashed
  • 1/2 cup all purpose flour
  • 3/4 cup cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup walnuts chopped
  • 1/4 cup semi sweet chocolate chips

For The Cookie

  • 6 tablespoons unsalted butter
  • 1 cup dark brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup semisweet chocolate chips


  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 9 inch circular springform pan with butter and line it with parchment paper. Cut a 4 inch wide strip across the full length of the parchment paper roll, and lay it across the center of the pan and up the sides, leaving about 2 inches hanging over the two opposing sides.
  • For the brownie layer, combine the butter and sugar in a medium sauce pan over medium heat until the butter is melted. Remove from the heat, and whisk robustly until well mixed.
  • Once the mixture has cooled a bit, whisk in the eggs one at a time. Now whisk in the vanilla and mashed bananas.
  • Add the flour, cocoa powder, baking powder and salt, and stir to combine. Mix in 1/4 cup of semisweet chocolate chips. Transfer everything to a medium bowl, and set aside.
  • For the cookie batter, wash and dry the saucepan you used for the brownie mix. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk briskly until well combined.
  • Once the mixture has cooled a bit, whisk in the eggs one at a time, and whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in a 1/2 cup of the chocolate chips.
  • Using two scoops or two half cup measuring cups, drop each of the batters into the prepared pan in a random fashion next to and on top of one another until you have used up all of the batter and it is evenly dispersed across the pan. Slam the pan down on top of the counter a couple times to remove any air bubbles. Sprinkle the remaining 1/2 cup of chocolate chips over the top.
  • Place the pan on the center rack of your preheated oven, and bake for 50 to 60 minutes, or until the top looks dry and set, and a toothpick or skewer inserted into the center of your cake comes out with moist crumbs attached.
  • Transfer to a rack and cool completely for about 45 minutes. Unspring the pan, and lift the ring of the pan from around the cake, and set it aside. Gently insert a butter knife underneath the parchment paper lining along the edge of the base of the pan, and free up the entire cake from the bottom of the pan. Lift the cake out using the paper overhangs. Transfer to a cutting board, slice the cake, and serve.
    Top it with a sprinkle of powdered sugar and cocoa if you like, and serve with some banana chips, blackberries, or a healthy scoop of vanilla ice cream.
Nutritional Info

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