Recipe: Chocolate Banana Walnut Sour Cream Cake

I love banana bread.  It’s always been a real treat for breakfast or as an afternoon snack.  Add chocolate and then whaat?….it’s heaven.  Chocolate and banana were made for each other.  They are the Batman and Robin of baked goods.

The other day I noticed some lonely bananas sitting on my counter turning brown.  Whenever I see this happening, I immediately think of baking up some banana bread.  So I did!  I also realized that I had a handful of leftover walnuts from a salad I had made and a tub of sour cream sitting in my fridge.  Perfect.  Don’t you just love it when the stars align.  I think my kitchen was calling me to make this banana bread cake.  This is one of my favorite recipes from Savory Sweet Life.

I made this into a bundt cake.  Since it’s more like a moist cake than a typical banana bread, I prefer a bundt pan to a loaf pan because I find it’s easier to slice.

Chocolate Banana Walnut Sour Cream Cake1

Chocolate Banana Walnut Sour Cream Cake2

Chocolate Banana Walnut Sour Cream Cake3

This is best served a little warm right out of the oven or for leftovers pop a few slices into the microwave for a few seconds.  I think next time I’ll make a pretty glaze to drizzle on top but it’s good as is.  I love how the banana flavor isn’t overshadowed by the chocolate and both flavors just meld together perfectly into this super moist fluffy cake.  The melted chocolate chips give it the perfect gooeyness, and walnuts balance out the sweetness while giving it some nice texture. Wash it down with a tall glass of cold milk!

Chocolate Banana Walnut Sour Cream Cake:
Prep time: 15 mins| Cook time: 40-50 mins| Serves: 8

Adapted from Savory Sweet Life

1 stick of salted butter, softened to room temperature
1/2 cup sugar
1 egg
3 medium to large ripened bananas mashed
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
2 tablespoon. cocoa powder
1/2 cup light sour cream
1 cup chocolate chips
optional 1/4 cup of chopped walnuts or pecans

1.  Preheat over to 350 degrees.

2.  Lightly grease a 12 cup bundt pan or 9×5 loaf pan. Note if using a bundt pan, the recipe fills about half the depth of the pan for a “smaller” cake.

3.  In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended.

4.  Add baking soda, cocoa, and flour.

5.  Mix everything until well incorporated.

6.  Add chocolate chips and nuts (if applicable).

7.  Pour batter into bundt pan and make sure batter is evenly distributed. Bake for 40 minutes – 1 hr. (Mine was ready in 40 minutes)

8.  Insert a toothpick into the center of the loaf and check to see if it comes out clean when you pull it out.

9.  Remove from heat and allow bread to rest in the pan for 10 minutes.

10.  Invert the bundt or loaf pan onto a cooling rack.

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