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Banana cake with chocolate chips - so delicious and moist, it needs no frosting.
Heat oven to 350°F. Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add sour cream, bananas and vanilla; continue beating until well mixed. Gradually add flour mixture, beating at low speed and scraping bowl often, until well mixed. Gently stir in 3/4 cup chocolate chips.
Spread batter into greased 13x9-inch baking pan. Sprinkle remaining 1/4 cup chocolate chips over batter. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Dietary Fiber: 2g
I added cinnamon, used greek vanilla yogurt instead of sour cream, and added a strawberry puree swirl. Baked in a bundt pan, and then topped with a coffee/chocolate glaze. SO amazing!
Has anyone tried this in a bundt? I was just curious. Thought it would look good on a cake stand
I make this whenever I have a bunch of very ripe bananas. The cake stays moist for a few days, so we have time to eat it all. I add chopped nuts either walnuts or pecans to the recipe. I have also added extra sliced banana, which is a favorite with the family. The extra banana stays as moist chunks in the cake.
This is a family favorite! Every time I make this for something everyone raves about it and asks for the recipe! So yummy!
This is a family favorite--delicious flavor and a great use of bananas. I do have a problem with the center falling as it cools, though, even though it rises properly and the tester comes out clean. Next time I will turn off the oven and leave it in a few extra minutes and see how it goes.
this was a great snack cake...very easy to make...
i just love this cake. its easy and i love the fact that its great without any kind of frosting, as i rarely frost a cake in my house. there is never any left!
Delicious! Good picnic cake as you can eat it out of hand. I used 1/2 cup mini chips, 1/2 cup toffee bits and 1/2 cup chopped walnuts. Very flavorful. Next time, I'm going to try using a jellyroll pan to make it more of a bar recipe. Husband even commented on how good it was. A real keeper!
This is awesome! I've made it for years now. Although, I started making it in muffin pans. It takes about 18min to cook. I usually have to use 3 bananas to make a full cup. I always get compliments when I make these.
This is in my "Keeper" file, tastes great, easy and everyone loves it. I did change one thing however, I cut down on the total chips, it seemed a bit over chocolatey .... but it still is awesome!
I have made this delicious cake many times and everyone enjoy! Sometimes I made it in bundt pan cake and glazed that with chocolate instead of chips chocolate and it could be delicious gift for your friend!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2335
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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