Banana Chocolate Chip Sour Cream Loaf Cake

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.

• Ready In: 1 hr 40 mins
• Yields: 1 9x5 inch loaf cake

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 2⁄3 cups sugar (or more or less to suit taste)
• 2  eggs, slightly beaten
• 1  teaspoon salt
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄3 cup sour cream
• 1  cup  mashed banana (about 3 medium)
• 2  cups cake flour
• 2  teaspoons vanilla
• 2  cups  miniature semisweet chocolate chips
• 1⁄2-1  cup  chopped walnuts (optional)

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.