A big, moist banana cake with a bit of chocolate for dessert-y-ness. I considered putting chocolate frosting on top, but don’t think it needs it.

Ingredients:

• 2 cups packed light brown sugar
• 1 cup unsalted butter, room temp
• 4 eggs
• 4 cups cake flour, sifted before measuring
• 1 teaspoon baking soda
• pinch salt
• 4 bananas, mashed
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup chocolate chips

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, cream together the sugar and butter until smooth.

Add the eggs 1 at a time, beating after each addition.

Add the flour, baking soda, salt, bananas, sour cream, and vanilla and beat until evenly combined.

Stir in the chocolate chips by hand.

Transfer the batter to the prepared pan and bake 45-50 minutes, until the cake passes the toothpick test. Let cool, at least partially, before slicing and enjoying. Let cool completely before covering/wrapping to store at room temperature.

Chocolate Chip Sour Cream Banana Cake

 

• 2 cups packed light brown sugar
• 1 cup unsalted butter, room temp
• 4 eggs
• 4 cups cake flour, sifted before measuring
• 1 teaspoon baking soda
• pinch salt
• 4 bananas, mashed
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 cup chocolate chips

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, cream together the sugar and butter until smooth. Add the eggs 1 at a time, beating after each addition. Add the flour, baking soda, salt, bananas, sour cream, and vanilla and beat until evenly combined. Stir in the chocolate chips by hand.

Transfer the batter to the prepared pan and bake 45-50 minutes, until the cake passes the toothpick test. Let cool, at least partially, before slicing and enjoying. Let cool completely before covering/wrapping to store at room temperature.