Chocolate-Banana-Sour Cream Cake

Melanie Campbell

By
@RossCampbell

The combination of bananas and chocolate will not disappoint in this moist, tender cake which is spread with lavishly thick chocolate frosting.

NOTE:

For the best banana flavor, use really ripe bananas.


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Rating:

Serves:

9

Cook:

35 Min

Method:

Bake

Ingredients

1 1/2 c
all purpose flour
1 tsp
baking soda
1/8 tsp
salt
3/4 c
mashed ripe bananas (about 2 medium)
1/2 c
sour cream
1
egg
1/2 tsp
vanilla extract
1/2 c
butter, unsalted, softened
1/2 c
sugar
1/2 c
brown sugar, lightly packed
4 oz
bittersweet chocolate, chopped

FROSTING

3 oz
bittersweet chocolate, chopped
1/2 c
sour cream, room temp.
2 Tbsp
light corn syrup
1/2 tsp
vanilla extract

Directions Step-By-Step

1
Heat oven to 350. Coat 8-inch square baking pan with cooking spray; sprinkle with flour, tapping out excess.
2
Whisk flour, baking soda and salt in medium bowl. Whisk bananas, 1/2 cup sour cream, egg and 1/2 teaspoon vanilla in separate medium bowl.
3
Beat butter, sugar and brown sugar in large bowlat medium-high speed 3 minutes or until fluffy, scraping bowl occasionally. Add banana mixture, beat 1 minute or until smooth. At low speed, slowly add flour mixture, scraping bowl after each addition. Stir in 4 oz. chocolate. Spoon and spread batter in pan.
4
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
5
Place 3 oz. chocolate in medium microwave-safe bowl. Microwave on high 30 seconds, stir. Continue to microwave at 10-second intervals until almost melted. Stir until melted and smooth; let stand until room temperature. Whisk in all remaining frosting ingredients until smooth. Spread over top of cake.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: English
Other Tag: Quick & Easy