Banana Chocolate Chip Sour Cream Loaf Cake
Description:
Indulge in this wonderfully moist and flavorful Banana Chocolate Chip Sour Cream Loaf Cake, perfect for both banana lovers and chocolate fans alike. With a tender, melt-in-your-mouth texture and rich bursts of chocolate in each bite, this loaf cake is versatile enough to make for gatherings or simply to enjoy as an afternoon treat. It can also be baked in mini loaf pans, making it easy to freeze for later enjoyment. In fact, this cake is even more delicious the next day as the flavors deepen!
Total Time: 1 hour 40 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Yield: 1 9×5 inch loaf cake or 3 mini loaf cakes
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1/2 cup |
| Margarine | 1 2/3 cups |
| Sugar | 2 cups |
| Eggs | 2 large |
| Salt | 1/2 teaspoon |
| Baking powder | 1 teaspoon |
| Baking soda | 1/3 teaspoon |
| Sour cream | 1 cup |
| Cake flour | 2 cups |
| Vanilla extract | 2 teaspoons |
| Walnuts (chopped, optional) | 1/2 – 1 cup |
| Ripe bananas (mashed) | 2 large bananas |
| Chocolate chips | 1/2 – 1 cup |
Nutritional Information (per loaf)
| Nutrient | Amount per loaf |
|---|---|
| Calories | 5276.7 kcal |
| Fat Content | 223.6 g |
| Saturated Fat | 132.3 g |
| Cholesterol | 655.9 mg |
| Sodium | 4744.5 mg |
| Carbohydrates | 825.9 g |
| Dietary Fiber | 30.9 g |
| Sugar | 553.9 g |
| Protein | 54.6 g |
Instructions
-
Preheat and Prepare Pans:
Begin by preheating your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan, or if you’re using mini loaf pans, grease three of them. This ensures an easy release for your delicious loaf cakes after baking. -
Cream Butter and Sugar:
In a large mixing bowl, cream together the butter and margarine with the sugar until the mixture becomes light and fluffy. This step is essential to ensure a tender, moist crumb. -
Add Eggs and Salt:
Add the eggs one at a time, beating well after each addition until they are fully incorporated. Sprinkle in the salt and mix until well combined. The eggs and salt not only add richness but help enhance the flavor. -
Dissolve Baking Powder and Baking Soda:
In a small bowl, mix together the baking powder and baking soda, then dissolve them in the sour cream. Add this to the butter mixture, blending well until smooth. The sour cream creates a moist, tender texture and adds a subtle tang that complements the bananas and chocolate. -
Mash and Add Bananas:
Mash the bananas until smooth and stir them into the mixture. Make sure they are well incorporated, as this will provide both natural sweetness and moisture to the cake. -
Add Dry Ingredients and Vanilla:
Gradually add the cake flour to the wet ingredients, stirring gently with a wooden spoon. Pour in the vanilla extract and mix until everything is well combined. Be careful not to overmix, as this can make the cake dense. -
Add Chocolate Chips and Walnuts (Optional):
Fold in the chocolate chips for delightful bursts of chocolate in each bite. If you’re using walnuts, fold them in as well, adding a lovely crunch to the cake. -
Transfer to Pan:
Pour the batter into the prepared loaf pan (or divide equally among the mini loaf pans) and smooth the top to ensure even baking. -
Bake to Perfection:
Place the loaf pan in the preheated oven. For the 9×5-inch loaf pan, bake for 1 1/2 hours, or until a skewer or toothpick inserted into the center comes out clean. If you’re using mini loaf pans, bake for 45-50 minutes, checking for doneness in the same way. -
Cool and Serve:
Once baked, allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This cake tastes even better the next day, as the flavors develop and become richer. Enjoy each slice with your favorite warm beverage or as a standalone treat.
