Banana Chocolate Chip Sour Cream Loaf Cake

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Total Time
1hr 40mins
Prep
10 mins
Cook
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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Ingredients

Nutrition

Directions

  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.