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.
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!
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.
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?
more easy cake recipes you might enjoy
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- 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
- 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: 1
Amount 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.