Banana cake with chocolate chips - so delicious and moist, it doesn't need frosting.
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2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
1 cup sour cream
2 medium (1 cup) ripe bananas, mashed
1 teaspoon vanilla
1 cup mini semi-sweet chocolate chips
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
Combine flour, baking powder, baking soda and salt in bowl; set aside.
Combine sugar and butter in another 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 prepared pan. Sprinkle remaining 1/4 cup chocolate chips over batter. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
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Salted or unsalted butter?
Hi Rosemary, you can use whatever you have on hand. Both will work well in the recipe - it just comes down to personal preference!
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!