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 (and a copious amount of chocolate chips).

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword baking, bananas,, bundt cake, easy baking, sour cream cake

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 422kcal

Author Robin Miller

Equipment

Bundt Pan

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

Instructions

Preheat the oven to 350 degree. Spray a tube or Bundt pan with cooking spray (you can also use a 9x13-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.

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