This chocolate and banana cake was found at the right time not only when I wanted to make something to supply the lastest playgroup at home but also I had to use up some leftover sour cream before it's gone off ..what a win-win situation!!
The original recipe is made in a loaf form but I'd rather save time to do something else than having to keep my eyes on the cake while it's been being baked...I then made it into cupcakes instead and I got 12 cupcakes using a muffin tin plus one cake using my heart silicone mold...just to welcome Valentine's day!
Unfortunately, I totally forgot where the original recipe is from..what I've got is only the recipe itself saved in my file..apologise to the one who posted it to begin with that I'd have given credit to!
Here is my version
- 1-1/4 cups all-purpose flour
- 1/4 cup natural unsweetened cocoa powder such as Hershey's
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 130 g caster sugar
- 2 large eggs
- 1-1/4 cups mashed ripe bananas
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line a muffin tin with 12 paper cups.
- In a medium bowl, sift the flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add eggs one at a time, incorporating well after each addition. Add vanilla and beat to well combined. Add dry ingredients and sour cream alternatively, beat gently until just combined. Add bananas and chocolate chips. Fold them in until combined.
- Divide the batter into cups . Bake until toothpick inserted in center comes out clean, about 18-20 minutes. Let rest in pan for about 10 minutes, then turn out onto rack to cool completely.