Moist Banana Chocolate Chip Sour Cream Cake
Indulge in the deliciousness of this Moist Banana Chocolate Chip Sour Cream Cake, a delightful treat that perfectly combines the rich flavors of ripe bananas with rich chocolate chips. This cake is incredibly moist thanks to the unique addition of sour cream, which gives it a tender crumb and enhances the overall flavor profile. Ideal for any occasion, this cake is not only a treat for your taste buds but is also incredibly simple to make. Perfect for sharing with family and friends, and even better the next day, this cake is a wonderful accompaniment to your morning coffee or afternoon tea. For added convenience, you can also bake this recipe in mini loaf pans, making it a superb option for freezing or gifting!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
butter or margarine
1/2 cup (softened)
sugar
1 2/3 cups (granulated)
eggs
2 (slightly beaten)
salt
1 teaspoon
baking powder
2 teaspoons
baking soda
1/2 teaspoon
sour cream
1/3 cup
mashed banana
1 cup (about 3 medium bananas)
cake flour
2 cups
vanilla extract
2 teaspoons
miniature semisweet chocolate chips
2 cups
chopped walnuts
1/2-1 cup (optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease a 9 x 5-inch loaf pan or three mini loaf pans with butter or cooking spray.
3
In a large mixing bowl, cream together the butter (or margarine) and sugar until the mixture is light and fluffy, taking about 3-5 minutes.
4
Add the slightly beaten eggs and salt into the creamed mixture, blending until fully incorporated.
5
In a separate small bowl, combine the sour cream with the baking soda and baking powder. Allow it to bubble a bit before mixing it into the batter.
6
Fold the sour cream mixture into the batter, mixing well until it is evenly distributed.
7
With a wooden spoon, gently stir in the mashed bananas along with the vanilla extract, ensuring all ingredients are well combined.
8
Gradually incorporate the cake flour into the batter, stirring just until no dry flour remains.
9
Fold in the miniature semisweet chocolate chips and chopped walnuts (if using), distributing them evenly throughout the batter.
10
Pour the batter into the prepared baking pan, smoothing the top with a rubber spatula.
11
Bake in the preheated oven for 1 hour and 30 minutes for the 9x5-inch loaf pan or 45-50 minutes for mini loaf pans, or until a toothpick inserted into the center comes out clean.
12
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Moist Banana Chocolate Chip Sour Cream Cake?
The cake combines the rich flavors of ripe mashed bananas with miniature semisweet chocolate chips.
What ingredient makes this banana cake exceptionally moist?
The addition of sour cream gives the cake a tender crumb and enhances its overall moisture and flavor.
What temperature should I set my oven to?
You should preheat your oven to 350°F (175°C).
What size pan is recommended for this recipe?
You can use a 9 x 5-inch loaf pan or three mini loaf pans.
How should I prepare the baking pan?
Grease the pan with butter or cooking spray before adding the batter.
How long should I cream the butter and sugar?
Cream them together for about 3-5 minutes until the mixture is light and fluffy.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine.
How many eggs are required for this recipe?
The recipe requires 2 slightly beaten eggs.
What should I do with the sour cream before adding it to the batter?
Combine the sour cream with the baking soda and baking powder in a separate bowl and allow it to bubble.
How much mashed banana is needed?
You need 1 cup of mashed banana, which is approximately 3 medium bananas.
What type of flour is used in this cake?
The recipe specifies 2 cups of cake flour for a more tender texture.
When should I add the vanilla extract?
Stir the vanilla extract in with the mashed bananas using a wooden spoon.
What kind of chocolate chips work best?
The recipe recommends 2 cups of miniature semisweet chocolate chips.
Are nuts included in this recipe?
Chopped walnuts are an optional ingredient, ranging from 1/2 to 1 cup.
How long does the 9x5-inch loaf take to bake?
It takes approximately 1 hour and 30 minutes.
How long do the mini loaf pans take to bake?
Mini loaf pans take about 45-50 minutes to bake.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Let the cake cool in the pan for 10-15 minutes before moving it.
Where should the cake finish cooling?
Transfer the cake to a wire rack to cool completely.
Is this cake suitable for freezing?
Yes, especially when baked in mini loaf pans, it is a superb option for freezing.
How many ingredients are in this recipe?
There are 12 total ingredients including the optional walnuts.
What is the benefit of letting the cake sit until the next day?
The cake is described as being even better the next day as the flavors develop.
What is the best way to serve this cake?
It is a wonderful accompaniment to morning coffee or afternoon tea.
Should the flour be added all at once?
No, gradually incorporate the cake flour, stirring just until no dry flour remains.
What tool is best for smoothing the top of the batter?
Use a rubber spatula to smooth the top of the batter in the pan.
How much sugar is in the recipe?
The recipe calls for 1 2/3 cups of granulated sugar.
How much salt is needed?
You will need 1 teaspoon of salt.
How much baking soda is required?
The recipe uses 1/2 teaspoon of baking soda.
How much baking powder is required?
The recipe uses 2 teaspoons of baking powder.
Is this recipe considered easy to make?
Yes, the description notes that the cake is incredibly simple to make.