Spiced Banana Chocolate Chip Cake

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Spiced Banana Chocolate Chip Cake

by Claire Marie Chang

The hunt for the perfect Banana Cake is over! Indulge in this moist Spiced Banana Chocolate Chip Cake with a light and divine Cookie Butter Swiss Meringue Buttercream!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 50 mins Ready in : 80 mins Serves : 8-12


  • 60g Unsalted Butter, Melted
  • 65g Vegetable Oil
  • 2 Whole Eggs (65g with shell)
  • 125g Milk
  • 250g Banana Puree
  • 200g Light Brown Sugar
  • 250g Plain Flour
  • 7g Baking Soda
  • 3g Baking Powder
  • 2g Salt
  • 1teasp Cinnamon, ground
  • 75g Semi-Sweet Chocolate Chips
  • 3/ About 110g Egg whites from 65g eggs
  • 70g Brown Sugar
  • 250g Unsalted Butter, Cubed (Softened but cold)
  • 50-100g Cookie Butter, Smooth or Crunchy
  • 1/2 teasp Cinnamon, Ground to taste
  • Salt to taste


  1. * Preheat oven to 170-180°C. (One Bowl Method)
  2. Melt Butter and set aside to cool.
  3. Mix eggs, milk and banana puree till well combined.
  4. Sift all dry ingredients into bowl. Mix on low speed to combine.
  5. Slowly add wet mixture into dry ingredients.
  6. Slowly add melted butter/oil into mixture and mix till well combined.
  7. Once fully incorporated, divide into 2 equal portions using a weighing scale into greased and lined 6” tins. About 500g each.
  8. Bake for 40-50 mins till a cake tester comes out clean.
  9. Unmould and cool the cake onto a rack.
  10. *Keep at room temperature for up to 3 days or keep chilled for up to 7 days.
  11. Prepare a Bain Marie/Water Bath.
  12. Combine egg whites and sugar in a grease proof metal/glass bowl.
  13. Over a steaming Bain Marie, heat the mixture gently while stirring regularly.
  14. To test if the egg white mixture is ready, rub it between your fingers to feel if the sugar has dissolved.
  15. Once ready, remove from the heat.
  16. Using the whisk attachment, start at med till a solid white meringue forms and then switch to Med High. It takes about 5 minutes.
  17. Once the mixing bowl feels cool to touch, switch to the Paddle attachment.
  18. At low speed, add butter cubes one at a time until fully incorporated.
  19. Turn to med high speed and whip for 2-5mins.
  20. Add cookie butter and cinnamon to taste. Whip till incorporated.
  21. This buttercream keeps up to 7 days.



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