Banana Chocolate Chip Sour Cream Loaf Cake

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Total Time
1hr 40mins
10 mins
1 hr 30 mins

This is a wonderful, moist banana cake. This can also be made in mini loaf cake pans also, they freeze very well. This cake is even better the next day.

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  1. Set oven to 350 degrees F.
  2. Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
  3. In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
  4. Add in the eggs and the salt; beat until well mixed.
  5. In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
  6. With a wooden spoon, stir in the banana pulp.
  7. Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
  8. Add in the chocolate chips, and the chopped nuts (if using).
  9. Transfer the batter into a prepared baking pan.
  10. Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
  11. For the mini loaf pans, bake for 45-50 minutes, or until they test done.
Most Helpful

5 5

Truly a delight! Moist and tender inside with that lovely crisp crust on the outside that is the mark of a truly great banana bread if you ask me. This is a very sweet cake and made a huge loaf that overflowed my pan slightly, so next time I may make a regular loaf and a mini loaf from one batch.

5 5

This was lovely! It was moist in the middle and crisp around the edges and smelled and tasted wonderful. Just a heads up that it took about 2 hours to cook - it could be my oven, but thought I would mention it. :o)

5 5

I wanted something a little different for dessert and had some ripe bananas so I thought I would give this a was wonderful! I didn't have any nuts to add, which would have made it even better, but the chocolate chips helped make up for it. I;ll be making this one again for sure.