This chocolate sour cream banana cake is a great twist on a classic recipe – enjoy it as it is or serve with ice cream, sliced bananas and chocolate sauce for a gorgeous dessert.
Ok, I’ll admit it. I always buy extra bananas in my weekly shop so I’ll be able to bake with them.
Banana bakes in any form always seem to go down extremely well in my house – my chocolate chip Nutella swirled banana muffins and chocolate chip peanut butter banana loaf are often requested.
I’ve made them so many times I could probably do it in my sleep!
This particular cake is definitely one for chocolate lovers (aren’t we all??)
tips for making this chocolate sour cream banana cake
The key points to absolutely nailing this banana cake?
Very ripe bananas.
You absolutely must use overripe bananas in this recipe. The spottier and browner the better. I know bananas don’t look particularly nice this way, but they will be perfect for baking!
Brown sugar.
Using soft brown sugar gives a lovely moist (sorry, I promised myself I wouldn’t use that word but I can’t help it!) cake.
Sour Cream.
I love using sour cream in baking – it provides a really soft crumb and….well, just try it and see!
Cocoa powder and chocolate chips.
The cake gets a double hit of chocolate in the form of cocoa powder and dark chocolate chips, but you could use a bar of chocolate chopped into random sized pieces if you prefer.
Want to see more banana bakes?
Banana layer cake with salted caramel sauce
Banana, coconut and passionfruit cake
Banana, maple and pecan mini loaf cakes
more easy cake recipes you might enjoy
Coconut and Raspberry Jam Loaf Cake
Lemon, Elderflower and Strawberry Cake
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Chocolate Sour Cream Banana Cake
This chocolate sour cream banana cake has a rich, deep flavour and is so moist. Serve by itself or with ice cream and chocolate sauce for a gorgeous dessert!
Ingredients
- 270g plain flour
- 25g cocoa powder
- 1 teaspoon bicarbonate of soda
- 100g soft butter
- 150g soft light brown sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 3 large very ripe bananas, about 450g (peeled) weight
- 50g walnuts or pecans, chopped (optional)
- 150g chocolate chips, keep about 25g back for sprinkling over the top of the loaf
- 150ml sour cream
Instructions
- Preheat the oven to 180C/160Fan/350F. Grease and line a deep loaf tin - the one I use measures 5x9 inches, and is 4 inches deep. I would NOT recommend using one any shallower - this is quite a deep cake, and using a shallower loaf tin would result in overflow!
- In a large bowl, sift together the flour, bicarbonate of soda and cocoa powder. Set aside.
- In another large bowl, cream together the soft butter and sugar until light and fluffy. Gradually add the beaten eggs, beating well after each addition. Beat in the vanilla.
- Stir in the mashed bananas, walnuts or pecans if using, chocolate chips and sour cream.
- Fold in the dry ingredients until just combined. Quickly pour the mixture into the lined loaf tin.
- Sprinkle the remaining 25g chocolate chips over the top and bake for 60-80 minutes or until a skewer inserted in the middle of the cake comes out clean and the cake springs back when lightly pressed. Leave to cool completely in the tin.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 421Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 90mgCarbohydrates: 57gFiber: 4gSugar: 29gProtein: 7g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
These look absolutely incredible.What a great combo and so versatile. I am on such a chocolate quest at the moment. Can’t get enough of it!
Thank you! I figured adding lots of chocolate can never be a bad thing! ??
Such a lovely and decadent loaf Nickki! I’ve made sour cream chocolate cake before (think it was Nigella’s) and you’re right sour cream in baking works really beautifully. Perfect little indulgence as well as way of getting rid of those spotty bananas. Thank you for sharing with #BakingCrumbs 🙂
This looks so rich and delicious. I love using bananas in baking because l always have the odd sad looking banana left. Also like that you have turned this into a dessert
Oh my goodnesz, this cake looks like a real winner! I would have loved to try a big slice!
this is chocolate heaven!! delicious!
Thank you so much Jo! It was Nigella who got me into baking with sour cream. I always try and have a tub in my fridge – it’s a very useful ingredient!
Thank you! It’s so great that you can turn mushy bananas into something really delicious – I can’t abide them when they turn really brown but I do love banana cake.
Thank you so much. We all really enjoyed it.
Thank you – it was such a treat!
OMG this looks gorgeous. Thanks for sharing. Have a great day.
Thank you so much!