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."
photo by a user photo by a user
Ready In:
1hr 40mins
1 9x5 inch loaf cake




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

Questions & Replies

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  1. 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.
  2. 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)
  3. 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.
  4. I'm so happy I found this recipe. My aunt used to make it. I just put in the ingredients in the search and voila, this recipe showed up. It's really moist and delicious. I had always used 1 cup regular semisweet choc chips, it's good but I think it makes it a little heavy and the chips will sink to the bottom if you put them all in the batter. If you do use regular chips put 1/2 in the batter and 1/2 on top. I will use the mini chips, I think it'll be better. I also used organic wholewheat flour and sifted it because I didn't have cake flour.



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