Banana Chocolate Chip Cake
"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."
- Ready In:
- 55mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
- 1 1⁄2 cups sugar
- 1⁄2 cup butter
- 2 eggs
- 1 teaspoon baking soda
- 1⁄4 cup sour cream
- 1 cup mashed banana
- 1 1⁄2 cups cake flour
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups semi-sweet chocolate chips
directions
- 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.
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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.
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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
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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.
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This is a great little snack cake! I didn't have semi-sweet chocolate chips, so I had to use Chocolate-caramel swirl chips-*yummy*. I baked the cake in a stoneware baking pan and I probably won't do that again as the cake didn't really seem to cook evenly. I will double the recipe next time and bake in a 9x13 cake pan. Thanks for sharing, we are enjoying this very much. Nick's Mom
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