Banana Chocolate Chip Sour Cream Loaf Cake Recipes

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BANANA CHOCOLATE CHIP CAKE



Banana Chocolate Chip Cake image

This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.

Provided by Debbie Menges

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

Number Of Ingredients 9

1 ½ cups all-purpose flour
⅔ cup white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup mashed bananas
1 egg
½ cup unsalted butter, melted
¼ cup milk
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix flour, sugar, baking powder and salt.
  • In a separate bowl, combine bananas, egg, melted butter and milk.
  • Stir banana mixture into flour mixture until blended. Be careful not to over mix.
  • Stir in chocolate chips.
  • Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)

Nutrition Facts : Calories 121.7 calories, Carbohydrate 17.2 g, Cholesterol 18.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 60 mg, Sugar 9.7 g

SOUR CREAM CHOCOLATE CHIP COFFEE CAKE



Sour Cream Chocolate Chip Coffee Cake image

Rich and tender from the addition of sour cream, and jam-packed with chocolate chips, this coffee cake is loved by all.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h

Yield 12-14

Number Of Ingredients 11

2 cups all purpose flour, spooned into measuring cup and leveled off with a knife
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 (12 oz) bag semi-sweet chocolate chips, best quality such as Ghirardelli
Cinnamon and Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Generously grease a 10-cup Bundt pan with butter or nonstick cooking spray. (A 12-cup Bundt pan will work as well with no adjustments; it'll just make a shorter cake.)
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer, cream the butter and sugar for 2 to 3 minutes, until light and fluffy (use medium speed for a stand mixer or high speed for a hand-held mixer). Beat in the eggs one at a time, followed by the vanilla. Add ⅓ of the dry ingredients and mix on low speed until just combined. Mix in half of the sour cream, followed by another ⅓ of the dry ingredients, until just combined. Mix in the remaining sour cream, followed by the remaining dry ingredients, scraping down the bowl as necessary and mixing until just combined. Gently mix in the chocolate chips.
  • Scrape the batter into the prepared pan - it will come about halfway up the sides of the pan (or a little less than halfway in a 12-cup pan). Bake for 35 to 40 minutes, or until the top is golden brown. Let the cake cool in the pan on a rack for 10 minutes, then invert onto the rack and allow to cool completely. Carefully transfer the cooled cake to a plate; dust with cinnamon first, then Confectioners' sugar, if desired. To slice the cake, use a serrated knife and sawing motion for best results. The cake keeps well for several days stored in a cake dome or covered tightly with aluminum foil.
  • Note: If using a pan other than a Bundt, baking time may need to be increased.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 slice, Calories 336, Fat 18 g, Carbohydrate 44 g, Protein 4 g, SaturatedFat 11 g, Sugar 28 g, Fiber 2 g, Sodium 178 mg, Cholesterol 49 mg

RICH AND MOIST: SOUR CREAM CHOCOLATE CHOCOLATE CHIP BANANA BREAD RECIPE



Rich and Moist: Sour Cream Chocolate Chocolate Chip Banana Bread Recipe image

A rich and moist chocolate banana bread made with sour cream and chocolate chips.

Provided by Savory Sweet Life

Categories     Sweet Bread

Time 1h5m

Yield 1 loaf

Number Of Ingredients 11

1 stick of salted butter, softened to room temp.
½ cup sugar
1 egg
2 large ripened bananas mashed ( or 2.5 small bananas)
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 Tbl. cocoa powder
½ cup of sour cream
1 cup of mini chocolate chips (regular chocolate chips work too)
optional ½ cup of chopped walnuts

Steps:

  • Preheat over to 350 degrees.
  • Lightly grease a 9x5 loaf pan, or 2 mini pans with non-stick spray.
  • In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.
  • Add baking soda, cocoa, and flour.
  • Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer).
  • Add chocolate chips and nuts (if applicable).
  • Pour batter into loaf pan(s) and bake for 50 minutes - 1 hr.
  • Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out.
  • Remove from heat and allow bread to rest in the loaf pan for 10 minutes.
  • Invert the loaf pans onto a cooling rack. Enjoy warm or cold.

BANANA-CHOCOLATE CHIP CAKE WITH PEANUT BUTTER FROSTING



Banana-Chocolate Chip Cake with Peanut Butter Frosting image

This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

Provided by Janet McCracken

Categories     Cake     Chocolate     Fruit     Dessert     Bake     Kid-Friendly     Tropical Fruit     Banana     Party     Peanut Butter     Bon Appétit     Birthday     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 16 servings

Number Of Ingredients 21

Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup (packed) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
2 cups mashed very ripe bananas
1 cup sour cream
1 10-ounce bag mini chocolate chips
Frosting:
2 cups creamy peanut butter
1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 teaspoons vanilla extract
Chocolate chips, mini chocolate chips, and chocolate kisses
Special Equipment
Two 8x8x2" cake pans

Steps:

  • For cake:
  • Preheat oven to 350°F. Coat cake pans with nonstick spray. Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat sugar, butter, and brown sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Beat in vanilla.
  • Add dry ingredients; beat on low speed just to blend. Add bananas and sour cream; beat just to blend. Fold in mini chips. Divide batter evenly among pans; smooth tops.
  • Bake cakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer to wire racks; let cool in pans for 10 minutes. Invert cakes onto racks; peel off parchment and let cool completely.
  • For frosting:
  • Using an electric mixer, beat first 4 ingredients in a medium bowl until a light and fluffy frosting forms, 2-3 minutes.
  • Place 1 cake on a platter. Spread 1 1/4 cups frosting over. Place remaining cake on top. Cover top and sides of cake with remaining frosting. Garnish with chocolate chips and kisses. DO AHEAD: Cake can be made 2 days ahead. Cover and chill. Let stand at room temperature for 1 hour before serving.

CHOCOLATE CHIP SOUR CREAM SNACK CAKE



Chocolate Chip Sour Cream Snack Cake image

In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.

Provided by Joy Cho

Time 1h45m

Yield 16 servings (one 8-inch square cake)

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3/4 cup (105 grams) all-purpose flour
1/2 cup plus 2 tablespoons (105 grams) sweet rice flour, such as Mochiko
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon (150 grams) full-fat sour cream, at room temperature
2 tablespoons milk, at room temperature
1 heaping cup (200 grams) semisweet chocolate chips, plus more for topping

Steps:

  • Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
  • Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
  • Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
  • Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.

CHOCOLATE CHIP LOAF CAKE



Chocolate Chip Loaf Cake image

This super moist and buttery chocolate chip loaf cake uses basic baking ingredients and tastes unbelievable with a 2 ingredient fudge-like glaze on top.

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 12

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/4 cup (60g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk
1 cup (180g) mini chocolate chips
1/2 cup (90g) mini chocolate chips
2 Tablespoons (30g) creamy peanut butter

Steps:

  • Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
  • Whisk the flour, baking powder, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled- that's ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
  • Pour and spread batter evenly into prepared loaf pan.
  • Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline- all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
  • Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
  • Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
  • Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.

SOUR CREAM BANANA BREAD



Sour Cream Banana Bread image

Sour Cream Banana Bread is the best ever melt-in-your-mouth, moist banana bread! Flavorful, easy no-mixer quick bread made with ripe bananas and sour cream.

Provided by Sabrina Snyder

Categories     Bread

Time 1h15m

Number Of Ingredients 12

1 cup ripe bananas (, mashed)
1 cup sugar
2 large eggs (, at room temperature)
1/3 cup unsalted butter (, melted)
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
  • In large bowl, stir mashed bananas, sugar, eggs, butter, vanilla, and sour cream.
  • Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Gently add dry ingredients to wet ingredients until just combined.
  • Pour into loaf pan and bake for 60-65 minutes, or until a toothpick comes out clean.

Nutrition Facts : Calories 291 kcal, Carbohydrate 48 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 55 mg, Sodium 195 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving

SOUR CREAM CHOCOLATE CHIP BANANA BREAD



Sour Cream Chocolate Chip Banana Bread image

Sour cream adds great texture and flavor to this beautiful, golden brown loaf of Sour Cream Chocolate Chip Banana Bread. Delicious!

Provided by Valerie Brunmeier

Categories     Bread     Snack

Time 1h10m

Number Of Ingredients 12

½ cup butter (softened)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup regular or light sour cream
1 cup mashed overripe bananas ((2 bananas))
½ cup chopped walnuts (finely chopped)
½ cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F. Generously coat a 9-x 5-inch loaf pan with non-stick cooking spray.
  • In a large bowl using an electric hand or stand mixer, cream together the softened butter and sugar. Add the eggs and vanilla, and mix again to combine.
  • In a separate bowl combine the flour, baking powder, baking soda and salt. Beat the flour mixture into the butter mixture just until moistened. Finally, use a wooden spoon to fold in the sour cream, bananas, walnuts and chocolate chips. Spread evenly into the prepared pan.
  • Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Cool loaf in the pan for 10 minutes then remove from pan and allow to cool completely.

Nutrition Facts : Calories 460 kcal, Carbohydrate 62 g, Protein 7 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 76 mg, Sodium 325 mg, Fiber 3 g, Sugar 35 g, ServingSize 1 serving

BANANA CHOCOLATE CHIP SOUR CREAM LOAF CAKE



Banana Chocolate Chip Sour Cream Loaf Cake image

This is a wonderful, moist banana cake. This can also be made in mini loaf cake pans also, they freeze very well. This cake is even better the next day.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 1 9x5 inch loaf cake

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 2/3 cups sugar (or more or less to suit taste)
2 eggs, slightly beaten
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup sour cream
1 cup mashed banana (about 3 medium)
2 cups cake flour
2 teaspoons vanilla
2 cups miniature semisweet chocolate chips
1/2-1 cup chopped walnuts (optional)

Steps:

  • Set oven to 350 degrees F.
  • Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans.
  • In a bowl, cream together the butter or margarine and the sugar, until light and fluffy.
  • Add in the eggs and the salt; beat until well mixed.
  • In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended.
  • With a wooden spoon, stir in the banana pulp.
  • Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined.
  • Add in the chocolate chips, and the chopped nuts (if using).
  • Transfer the batter into a prepared baking pan.
  • Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done.
  • For the mini loaf pans, bake for 45-50 minutes, or until they test done.

SOUR CREAM CHOCOLATE CHIP CAKE II



Sour Cream Chocolate Chip Cake II image

Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans.

Provided by mannette

Categories     Desserts     Chocolate Dessert Recipes

Yield 10

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup unsalted butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
6 ounces semisweet chocolate chips
½ cup finely chopped walnuts
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
  • In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
  • Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
  • Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
  • Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
  • Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

Nutrition Facts : Calories 431.7 calories, Carbohydrate 52.3 g, Cholesterol 71.7 mg, Fat 24.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 204.5 mg, Sugar 34.6 g

SOUR CREAM CHOCOLATE CHIP POUND CAKE



Sour Cream Chocolate Chip Pound Cake image

Sour Cream Chocolate Chip Pound Cake. Super moist, buttery and tender with the perfect amount of chocolate chips. Perfect for breakfast or dessert!

Provided by Kelley Simmons

Categories     Breakfast     Dessert

Time 55m

Number Of Ingredients 10

1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1 cup sour cream (room temperature)
1 tablespoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups mini semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350 F and grease a 9 x 5 loaf pan with nonstick cooking spray.In a stand mixer with the paddle attachment cream butter until light and fluffy, 2-3 minutes. (This is an important step make sure to cream the butter for a full 2-3 minutes or the cake will fall)Add in sugar and mix for an additional minute.
  • Add in eggs one at a time and scrape the sides of the bowl with a rubber spatula.
  • Next add in sour cream and vanilla and mix until combined.
  • In a medium bowl combine flour, baking powder, baking soda and salt.On low speed add the dry ingredients to the stand mixer and mix just until combined. Do not over mix.
  • Gently fold in the chocolate chips.
  • Pour batter into the prepared pan and bake for 1 hour. If the top is getting too brown cover with foil.
  • Allow the cake to cool for 15 minutes in the pan before turning it out onto a wire rack to cool completely.

Nutrition Facts : Calories 585 kcal, Carbohydrate 65 g, Protein 7 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 72 mg, Sodium 209 mg, Fiber 4 g, Sugar 38 g, ServingSize 1 serving

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From tfrecipes.com


LOAF CAKE SOUR CREAM - RECIPES - COOKS.COM
Butter and dust a 9x5x3-inch loaf pan with fine bread crumbs ... addition. Stir in sour cream and vanilla, adding chocolate last. ... in center of cake comes out clean or cake... cake while still warm.
From cooks.com


SOUR CREAM CHOCOLATE CHIP NUT LOAF RECIPE
Sour cream chocolate chip nut loaf recipe. Learn how to cook great Sour cream chocolate chip nut loaf . Crecipe.com deliver fine selection of quality Sour cream chocolate chip nut loaf recipes equipped with ratings, reviews and mixing tips. Get one of our Sour cream chocolate chip nut loaf recipe and prepare delicious and healthy treat for your ...
From crecipe.com


SOUR CREAM CHOCOLATE CHIP NUT LOAF RECIPES
BANANA CHOCOLATE CHIP SOUR CREAM LOAF CAKE. This is a wonderful, moist banana cake. This can also be made in mini loaf cake pans also, they freeze very well. This cake is even better the next day. Provided by Kittencalrecipezazz. Categories Dessert. Time 1h40m. Yield 1 9x5 inch loaf cake. Number Of Ingredients 12. Ingredients; 1/2 cup butter or 1/2 cup margarine: 1 2/3 cups sugar (or more …
From tfrecipes.com


BANANA FLAX CHOCOLATE CHIP LOAF RECIPES
2016-08-07 · All I did is take a plain muffin recipe, add a banana, flax, sour cream, coconut flour, all-purpose flour, banana, eggs, butter, salt, other stuff .. and chocolate chips which created these mini loaf chocolate chip banana muffins. This recipe makes 6 Banana Chocolate Chip Muffins in a mini loaf pan with 12 loaf slots. If you want to fill all 12 loaves just double the recipe!
From tfrecipes.com


BANANA CHOCOLATE CHIP LOAF – ROSE REISMAN - ART OF LIVING WELL
2015-01-19 Banana chocolate chip loaf January 19, 2015 Breakfast and Brunch, Recipes; banana, chocolate . Banana loaf is an all-time favorite. The loaves are traditionally made with an excess of oil and chocolate chips. By using more banana and low-fat sour cream I enhance the flavor so I can use fewer chips. This is great as a dessert, breakfast or snack. RECIPE INSTRUCTIONS 1. Preheat oven …
From artoflivingwell.ca


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