Prep 20 mins
Cook 35 mins
My grandmother used to send me this as a care package in college. It never lasted more than a minute! A favorite of all my friends. ETA--i recently made this with low fat sour cream. It really lost something. I recommend using full fat.
- Preheat oven to 350°F.
- Cream butter and sugar.
- Beat eggs very lightly and add.
- Dissolve baking soda in sour cream. Add to mixture and beat well.
- Add mashed bananas, flour, salt, and vanilla. Mix well.
- Mix in chocolate chips.
- Bake in a well greased 8"x8" pan for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
I followed this recipe EXACT- cake is not aesthetically pleasing, cooked 15 minutes longer than suuggested time and top did not cook evenly it was browned outside and middle, with a goey everywhere else. I used a 9in round standard cake pan-as for flavor- it was OK the chips did not evenly distribute, they sort of sunk to the bottom.
My cake was a 4-star, but that is because of the changes I had to make. I am sure without them, it would be 5. I only had 2/3 cup of banana so added an extra 1/4 sour cream and an extra egg. The cake was baked in a 9.5inch round cake tin. It tastes absolutely amazing, very banana-ry (even with less than the suggested amount) and is very moist but too greasy. The grease is my fault I am sure. Next time I will make sure I have more bananas. Thanks for posting
This is one sensational little cake. It did take longer than 35 minutes for it to be done. I have been having some trouble with my oven temperature so I won't fault the recipe. It was still hot when I served it with a scoop of chocolate ice cream. My husband is planning cake for lunch tomorrow! I guess I won't be taking it into work. Thanks for a great recipe. It will be made again and again.