Banana Chocolate Chip Sour Cream Loaf Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This is a wonderful, moist banana cake. This can also be made in mini loaf cake pans also, they freeze very well. This cake is even better the next day. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 2/3 cups sugar (or more or less to suit taste) |
2 eggs, slightly beaten |
1 teaspoon salt |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/3 cup sour cream |
1 cup mashed banana (about 3 medium) |
2 cups cake flour |
2 teaspoons vanilla |
2 cups miniature semisweet chocolate chips |
1/2-1 cup chopped walnuts (optional) |
Directions:
1. Set oven to 350 degrees F.
2. Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
3. In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
4. Add in the eggs and the salt; beat until well mixed.
5. In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
6. With a wooden spoon, stir in the banana pulp.
7. Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
8. Add in the chocolate chips, and the chopped nuts (if using).
9. Transfer the batter into a prepared baking pan.
10. Bake for 1-1/2 hours (for 9x5 baking pan), or until cake test done.
11. For the mini loaf pans, bake for 45-50 minutes, or until they test done.
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