Chocolate-Banana-Sour Cream Cake

Melanie Campbell


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


For the best banana flavor, use really ripe bananas.


☆☆☆☆☆ 0 votes

35 Min


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

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

How to Make Chocolate-Banana-Sour Cream Cake


  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.

Printable Recipe Card

About Chocolate-Banana-Sour Cream Cake

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

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