This mouth watering banana cake is a favorite with kids. With its chocolate-nut topping, it's a nice alternative to banana bread.

FOLK

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
24
Yield:
1 9x13 inch pan
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda. Set aside.

    Advertisement
  • In a large bowl, cream the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and mashed bananas. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour batter into prepared pan and sprinkle with topping.

  • To make topping: in a small bowl, mix together chocolate chips, chopped peanuts and brown sugar.

  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

280 calories; protein 4.5g 9% DV; carbohydrates 40.2g 13% DV; fat 12.4g 19% DV; cholesterol 26.4mg 9% DV; sodium 206.5mg 8% DV. Full Nutrition
Advertisement

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2004
Good banana flavor moist dense. A winner! I used 4 very large very ripe bananas which mashed = 2 cups and the cake turned out perfectly. I also added 1/2 teaspoon salt for as an experienced baker I know baked goods taste best with a bit of salt added. Note however that I only baked the cake for 45 minutes in an oven calibrated to 350 degrees via my trusty oven thermometer. I have found that substituting 1/4 cup of the butter with applesauce does not change the flavor or texture of the cake one iota and does cut down the fat a smidge. I also didn't put the topping on as I don't like really sweet toppings. A cream cheese frosting would be lovely. I love this cake unfrosted -- a great and healthy snack cake and a yummy breakfast alternative too. Read More
(26)

Most helpful critical review

Rating: 3 stars
10/18/2010
I found this cake dense and moist which is a pleaser. I was disappointed with the topping. I used pecans as some other users had noted and found that the pecans kinda burnt not bad but a bit. Neither the chocolate chips nor the sugar melted and I even covered it with foil in the last 20 minutes to prevent it from burning. If I make this again I'll put the choco chips IN the batter and add some butter to the topping and cut it like you would the topping for an apple crisp. I also used 8 bananas and used coconut oil instead of margarine or butter. I used yogourt instead of sour cream and cut down on the sugar. The cake was perfect!!! The topping was a little off all in all still a crowd pleaser. Read More
(2)
53 Ratings
  • 5 star values: 33
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/05/2004
Good banana flavor moist dense. A winner! I used 4 very large very ripe bananas which mashed = 2 cups and the cake turned out perfectly. I also added 1/2 teaspoon salt for as an experienced baker I know baked goods taste best with a bit of salt added. Note however that I only baked the cake for 45 minutes in an oven calibrated to 350 degrees via my trusty oven thermometer. I have found that substituting 1/4 cup of the butter with applesauce does not change the flavor or texture of the cake one iota and does cut down the fat a smidge. I also didn't put the topping on as I don't like really sweet toppings. A cream cheese frosting would be lovely. I love this cake unfrosted -- a great and healthy snack cake and a yummy breakfast alternative too. Read More
(26)
Rating: 5 stars
11/29/2006
This recipe was great! My husband raved about it which he never does! I followed everything exactly except I added a little salt and only used 3 bananas because that's all I had. I frosted it with a cream cheese frosting and it turned out perfect! Read More
(14)
Rating: 5 stars
12/31/2003
I made this cake but did not put the icing on it and I froze it for a month before I used it. The cake was moist and received rave reviews by my guest. You could not tell it had been frozen. Read More
(10)
Advertisement
Rating: 4 stars
03/08/2005
I decided to try this recipe after apparently misplacing my usual family banana cupcake recipe. I cut this one in half and made 18 cupcakes and baked for about 15 minutes. It's a great basic banana cake recipe very fluffy although I guess it didn't "wow" me. I like that it uses sour cream instead of sour milk because I've always hated the pain of remembering to sour some milk with vinegar an hour before mixing. I skipped the topping and used plain chocolate frosting because I didn't have the topping ingredients on hand (and I'm not sure it would work with cupcakes...). This recipe DEFINTELY needs some salt which I planned to add on my own but forgot. Perhaps using salted peanuts in the topping would have made up for this though. It doesn't quite have the depth of flavor that a usual banana recipe with salt would have but that would be easily remedied with a teaspoon or so in the full batch. When I tried it plain it almost seems to have a baking soda aftertaste (maybe just a hint?) but with the frosting it was undetectable. Considering how light and fluffy these were I'd say it was just the right amount of soda and powder without being too much. The big plus which I consider to be the "make it or break it" for any cupcake recipe is that this cake came out of the "wrappers" (baking cups) very easily - no sticking. Read More
(7)
Rating: 5 stars
12/23/2005
This was THE best cake!! I think that the best way to eat this cake is after it has sat without being touched (only frosted) for a day or two. Then it is the very best moist cake in the world!! My family and I love this recipe!! Read More
(6)
Rating: 5 stars
01/23/2005
The best banana cake I've ever had! We don't eat much cake in our house but this one never goes to waste. Read More
(5)
Advertisement
Rating: 5 stars
10/19/2005
I love this recipe! The cake is fluffy with a mellow banana flavor and the topping is sooooo yummy! I used pecans instead of peanuts mini choc chips and added some coconut. The topping came out sweet and crunchy with a great flavor. A really different and delicious recipe for using ripe banana. A keeper. Read More
(5)
Rating: 5 stars
02/22/2020
8.12.13 ...https://www.allrecipes.com/recipe/17817/banana-cake-viii/ ... I tried this years ago & truly thought I'd already rated it. It was by "Carolyn" then, but it's the same recipe. I've tried 18l (no exaggeration) recipes, & so far, this is the best one. It makes a nice, big cake; fills the pan. I didn't do the topping though. 7/12 'Finally trying again. Decreased sugar to 1c. Subbed wheat flour for a half cup white. Used a stick of omega3SmartBalance & 2T marg. I don't think with fattening sour cream, that much more additional fat is needed to make a good cake. Also, it's kinda weird to add so little sour cream alternately with flour - so I didn't. :) 'Added it to the bowl & gradually added the flour mixture. Added 1/2t salt & didn't do the topping. It's done at 35min. Maybe it was done earlier. 'Haven't tried it yet. 8/12 'Tried w buttermilk instead & baked in 9.5x13.5. Good size, doesn't mound so much. Done in 45 min. 8/13 24 cupcakes in 20 minutes. I lessened fat more by only using 1/2c butter. Of course, I topped with cream cheese frosting. :D Not that these are low, but could maybe have made 18, but I'd rather have'em stay in the liners & not bake on the tin - if ya know where I'm going ... ;D NOTE: IT IS>>>This may be recipe I couldn't find when searching. I tried a1, kevin; 2; 3; 6; 9, caroline;5,cristin; 6, cindy; 7,Lyle, (8 Carolyn), 10, beth; flffy carol; grandma betty, sour cream banana; spiced; surprise; wonderful. I contacted allrecipes & they c Read More
(3)
Rating: 4 stars
05/28/2007
Really good but check your cake as mine took less time to bake (about40mins)and add a pinch of salt I skipped the peanuts mixed the chocolate chips into the batter and added 3/4 cups of shredded coconut to make it extra moist and reduced sugar to 1 cup. Served it warm with a scoop of vanilla ice cream and chocolate sauce. a lot of bowl licking! Thanks Read More
(3)
Rating: 3 stars
10/18/2010
I found this cake dense and moist which is a pleaser. I was disappointed with the topping. I used pecans as some other users had noted and found that the pecans kinda burnt not bad but a bit. Neither the chocolate chips nor the sugar melted and I even covered it with foil in the last 20 minutes to prevent it from burning. If I make this again I'll put the choco chips IN the batter and add some butter to the topping and cut it like you would the topping for an apple crisp. I also used 8 bananas and used coconut oil instead of margarine or butter. I used yogourt instead of sour cream and cut down on the sugar. The cake was perfect!!! The topping was a little off all in all still a crowd pleaser. Read More
(2)
Advertisement