Banana Chocolate Chip Sour Cream Loaf Cake
Moist, tender, and bursting with rich flavors, this Banana Chocolate Chip Sour Cream Loaf Cake is the ultimate fusion of comfort and decadence. Made with ripe bananas for natural sweetness, velvety sour cream for extra moisture, and studded with semi-sweet chocolate chips, this easy loaf cake is perfect for breakfast, dessert, or an indulgent snack. The combination of butter and two types of sugar creates a lightly caramelized crumb, while a hint of vanilla ties all the flavors together. With just 20 minutes of prep time and simple pantry staples, this delightful recipe comes together effortlessly, making it an ideal treat for home bakers of all levels. Best served as-is or lightly warmed, this loaf is sure to be a crowd-pleaser, whether you’re sharing it over coffee or savoring a slice all to yourself.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (lightly packed)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.25 cups Ripe bananas (mashed)
- 0.5 cups Sour cream
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the mashed ripe bananas and sour cream until the wet mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips with a spatula, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2516 mg | 109% | |
| Total Carbohydrate | 533.6 g | 194% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 322.8 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1535 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
