Ok, I know I’ve been on a total banana kick, I’m sorry! I’ve been really terrible about eating my bananas while they’re good and FORCED to enjoy them via various forms of banana bread — what torture! Today’s banana creation is actually one of the least banana-y, it’s got a subtle taste of banana, and is very much a buttery, dense pound cake. Super moist, super flavorful, and suuuuper delicious!
You will need:
3 cups sugar
1 cup butter, softened
2 medium bananas
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup (8 ounces) sour cream
3/4 cup dark chocolate chips (or whatever chips you prefer! I just love a little bit of bittersweet with my banana)
Preheat your oven to 325. Start off by combining your butter and sugar until fully combined. Add in your eggs, one at a time, mixing completely. Toss in your bananas and vanilla and combine well. Combine your flour and baking powder, and slowly begin to add, alternating with sour cream and mixing completely until everything is fully combined. Fold in your chocolate chips.
Generously grease a bundt pan and pour batter in evenly. This is a thick, dense cake, so be sure everything is even to ensure proper cooking! Place in oven and bake for about 75-85 minutes, until golden brown, and a toothpick inserted comes out clean. Allow to cool for about 10 minutes before removing from the pan, and allow to cool completely before slicing. I dusted some powdered sugar over the top of mine for an added little touch, do as you please with this one!