Sour Cream Banana Cake
Like a marriage of banana bread and sour cream cake, this moist cake is sweet from bananas, slightly tangy from sour cream, and has hints of cinnamon and vanilla. Plus, I added a copious amount of chocolate chips. It’s welcome any time of day.
Look how moist this cake is! It’s truly incredible. The sour cream adds moisture without thinning out the batter, which creats a rich, tender cake with a fine, moist crumb. And bananas add moisture too, while lending their fruity sweetness.
Here’s how you make this easy sour cream banana cake: Cream together butter and sugar. Add eggs, bananas, sour cream, and vanilla. Add flour, leavening, and cinnamon. Fold in chocolate chips. Bake in a tube pan or Bundt pan for about 30 minutes. Dust with powdered sugar and enjoy.
What type of pan should you use for this sour cream banana cake? I used my 10-cup Bundt pan and you can see how pretty the result was. You can also use a tube pan or 9×13-inch baking pan. When using a 9×13-inch baking pan, start checking the cake for doneness at about 20 minutes.
There are lots of semisweet chocolate chips in this cake! We love the combination of chocolate and bananas in my house, and the sweetness partners perfectly with the tangy sour cream. You can also use milk chocolate chips, dark chocolate chips, and mini chocolate chips.
How many bananas do you need for this sour cream banana cake? I like to answer this question because many recipes call for bananas in cup measurements only. I like to provide both measurements. For this cake, you need 1 cup of mashed, overripe bananas. That equates to about 3 medium bananas. And make sure they’re overripe (brown skin is preferable). Overripe bananas mash easily and add more sweetness than underripe bananas.
Sour Cream Banana Cake
Ingredients
- Cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed bananas, about 3 medium ripe bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/4 cup powdered sugar
Equipment
Instructions
- Preheat the oven to 350 degree. Spray a tube or Bundt pan with cooking spray (you can also use a 9×13-inch baking pan).
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat together the butter and granulated sugar until blended. Add the eggs one at a time, mixing well after each addition. Scrape down the side of the bowl. Beat in the bananas, sour cream, and vanilla.
- Beat in the flour mixture until just blended; don’t over-mix. Fold in the chocolate chips. Transfer the batter to the prepared pan and smooth the surface. Gently tap the pan on the counter to make sure there are no air bubbles.
- Bake for 35 to 40 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
- Cool completely on a wire rack.
- Invert onto a serving plate or cake stand and sift the powder sugar over top. Store leftovers in an airtight container.