Danish banana cake

photo by michEgan

- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
15
ingredients
-
Cake
- 2⁄3 cup soft butter
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups bananas (4-5 bananas)
- 3 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup sour cream
-
Topping
- 5 ounces chocolate chips
- 1⁄2 cup walnuts (optional)
- 1⁄4 cup brown sugar
- 1 teaspoon cinnamon
directions
- Cake: grease a mold 9 X 13 (some flour too), beat together the butter and sugar
- Add the eggs and beat
- Add vanilla and the mashed bananas
- In another bowl mix the flour, baking powder and baking soda. Alterning with the sour cream add the dry ingredients to the first part.
- Pour into the mold and add on top the cinnamon, brown sugar, chipits and nuts. (I don't measure it, I sprinkle them over the cake); Cook 50 to 60 minutes at 350 degree F.
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Reviews
-
I was tired of making my regular banana bread and I had some chocolate chips on hand so I decided to give this a try. Wow! It's fantastic. My children said it was a great change from the regular and were asking to have a slice in their lunchboxes the next day. I didn't have enough chocolate chips so I added butterscotch chips to make up the difference. Definitely a keeper. Thanks for posting, Jeannetess.
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Tweaks
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I really liked this, however, I will probably cut down on the chocolate and cinnamon on top and add an extra banana next time as I found the banana flavour was lost a little bit. Other than that I thought it was a great cake; moist and not too sweet. Also I used yogurt in place of sour cream since that was all I had and it didn't seem to have any negative affect on the cake! Thanks for the wonderful recipe!
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I made this last night and was really pleased with how it turned out. The tin I used was a bit smaller than specified and I was a bit concerned about it overflowing as it was rising, but it was fine. When I took it out of the oven it looked really impressive and I was quite proud of myself. I made a couple of minor changes, using only 3 over-ripe bananas and natural yoghurt instead of sour cream. Even with the smaller amount of banana it still turned out fine with good flavour. I've made a couple of banana cakes with sour cream recently and this recipe is by far the best. This is definitely the banana cake recipe I will be using from now on. Thanks for posting Jeannetess!
RECIPE SUBMITTED BY
Jeannetess
Gatineau, Qc