Speckled with chocolate morsels, the real trick to this cake was the sour cream. A little sour cream goes a long way when it comes to baking certain cakes I find, and this banana cake is a shining example. It held together nicely. It was moist with just the right amount of density. It didn't even have a strong banana flavor. The spices blended perfectly with the batter.
1Preheat oven to 350 degrees F. Grease a loaf pan and set the pan on a baking sheet.
In a large bowl, sift together flour, baking powder, cinnamon and nutmeg. Set aside.
In the bowl of your stand mixer, cream sugars, vanilla eggs and oil. Add bananas, milk, and sour cream. Gradually add the dry ingredients on low speed until a smooth batter forms.
Stir in chocolate chips and pour batter into the prepared loaf pan.
In a bullet blender, or in a small bowl combine all ingredients for the topping and blend together with a fork. Sprinkle over the banana loaf.
Bake for about 40-45 minutes or until cake tester comes out clean. Transfer to a wire rack and allow to cool completely or until warm, depending on how you wish to serve it.
Best enjoyed with coffee or tea.