Description
A delectably moist banana and sour cream batter swirled with chocolate batter to create a lovely loaf-shaped snacking cake perfect for breakfast or dessert.
Ingredients
Scale
- 1 stick unsalted butter, softened
- 1/3 cup white granulated sugar
- 1/3 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 heaping cup sour cream
- 1 cup overripe mashed bananas (from approximately 2 medium bananas)
- 1/2 cup dark chocolate chips, melted
- 1 tablespoon cocoa powder
- 1/4 cup solid dark chocolate chips for topping
Instructions
- Grease and flour a 9x5 metal pan. Preheat oven to 350F.
- Cream butter and both sugars until light and fluffy. Add eggs and vanilla and mix until combined.
- In a second medium bowl, stir together flour, baking soda, and salt. Add dry ingredients in 3 additions while mixing on low, stopping when just combined. Do not overmix.
- Fold in sour cream and mashed bananas.
- In a medium bowl, stir together melted chocolate chips and cocoa powder. Spoon in about 1 cup of banana batter and stir gently to combine.
- Pour half of remaining batter in prepared pan and top with big spoonfuls of chocolate batter. Top with remaining banana batter and top with more spoonfuls of chocolate batter.
- Use a butter knife inserted to the bottom of the pan to pull and swirl batter to make the marbled chocolate pattern. Top with chocolate chips.
- Bake on center rack for 50 minutes or until a toothpick inserted in center of loaf comes out with a few moist crumbs attached.
- Allow to cool in pan for 5 minutes, then remove loaf from pan and continue cooling on a cooling rack.
Notes
You can use milk or semi-sweet chocolate chips if you don't like dark chocolate.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Oven
