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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (115g) Recipe makes 15 servings |
||
| Calories 361 | ||
| Calories from Fat 136 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 295mg | 12% | |
| Potassium 180mg | 5% | |
| Total Carbohydrate 54.2g | 18% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 31.3g | ||
| Protein 4.6g | 9% | |
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Ingredients
Cake
- 2/3 cup soft butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups bananas (4-5 bananas)
- 3 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 cup sour cream
Topping
- 5 ounces chocolate chips
- 1/2 cup walnuts (optional)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Directions
1
Cake: grease a mold 9 X 13 (some flour too), beat together the butter and sugar2
Add the eggs and beat3
Add vanilla and the mashed bananas4
In another bowl mix the flour, baking powder and baking soda. Alterning with the sour cream add the dry ingredients to the first part.5
Pour into the mold and add on top the cinnamon, brown sugar, chipits and nuts. (I don't measure it, I sprinkle them over the cake); Cook 50 to 60 minutes at 350 degree F.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Everyday
Featured Reviews for This Recipe
From: CKNMAMA
On Jan 5, 2008
This is really a good cake. I made it 2wks ago and the outcome was, "Oh, My God! Girl, I didn't need my husband after I had that cake." Thanks for the recipe. I will definitely make again.
From: Suzie_Q
On Jan 5, 2008
I really liked this, however, I will probably cut down on the chocolate and cinnamon on top and add an extra banana next time as I found the banana flavour was lost a little bit. Other than that I thought it was a great cake; moist and not too sweet. Also I used yogurt in place of sour cream since that was all I had and it didn't seem to have any negative affect on the cake! Thanks for the wonderful recipe!
From: michEgan
On Apr 26, 2005
A very moist cake. I like the topping because my DH is always pulling off the frosting and this seems not as sweet. The cake part is excellent too. I used 1 c. whole wheat and 2 c. of all purpose flour. I used 6 bananas which gave me alittle over 2 cups of bananas. It was perfect! I also chopped the nuts and the chips together in a chooper to make the topping finer. The aroma was really nice when this cake was baking too. Overall I would say this is a keeper for sure! Thanks so much!!
From: Sazza
On Mar 22, 2006
I made this last night and was really pleased with how it turned out. The tin I used was a bit smaller than specified and I was a bit concerned about it overflowing as it was rising, but it was fine. When I took it out of the oven it looked really impressive and I was quite proud of myself. I made a couple of minor changes, using only 3 over-ripe bananas and natural yoghurt instead of sour cream. Even with the smaller amount of banana it still turned out fine with good flavour. I've made a couple of banana cakes with sour cream recently and this recipe is by far the best. This is definitely the banana cake recipe I will be using from now on. Thanks for posting Jeannetess!
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