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Chocolate Sour Cream Banana Cake

Course baking, Dessert
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Author Nickki Thompson

Ingredients

  • 270 g plain flour
  • 25 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 100 g soft butter
  • 150 g soft light brown sugar
  • 2 large eggs beaten
  • 1 tsp vanilla extract
  • 3 large very ripe bananas about 450g weight (peeled)
  • 50 g walnuts or pecans chopped (optional)
  • 150 g chocolate chips keep about 25g back for sprinkling over the top of the loaf
  • 150 ml 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 a large bowl, cream together the 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. 
    Leave to cool completely in the tin.

Notes

Preheat the oven to 180C/160Fan/350F. Grease and line a deep loaf tin In a large bowl, sift together the flour, bicarbonate of soda and cocoa powder. Set aside. In a large bowl, cream together the 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. Leave to cool completely in the tin.