A delicious banana snack cake, topped with chocolate chips and a crunchy brown sugar and cinnamon topping.
1/2cupbuttersalted or unsalted, at room temperature
2smallbananas1 1/2 medium bananas (about 1 to 1 1/4-cup-ish)
1 1/2cupsall purpose flour
Pinchsaltor 1/4 tsp if using unsalted butter
1/2cupsour creamfull-fat recommended
1/4cuplight brown sugar
3/4cupssemi-sweet chocolate chips
Preheat oven to 350F and line an 8x8-inch baking pan with parchment paper. Set aside.
Mash bananas in a small bowl. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and white sugar at medium speed until light and fluffy, about 2 minutes., Add the beaten egg and mix until smooth. Add the vanilla and bananas and mix in well until smooth.
Add the flour mixture into banana mixture, alternately with the sour cream, starting and ending with the flour mixture (so that means add 1/3 of the flour mixture and mix in, followed by 1/2 of the sour cream, 1/3 or the flour, the remaining sour cream and finally, the remaining flour mixture, mixing in between additions.
Spoon batter into prepared pan.
In a small bowl, mix together the cinnamon and brown sugar. Sprinkle half of this mixture over the batter in the pan. Top with half of the chocolate chips, then the rest of the brown sugar/cinnamon mixture, then the remaining chocolate chips.
Bake for 45-50 minutes, or until the cake tests clean when tested with a cake tester. Top should be golden and the sides of the cake should pull away from the sides of the pan. As baking times varies from oven to oven and depending on your baking pan, start checking the cake at about 40 minutes, but don't open the oven/test until it starts to look like it is close to ready.
Remove from oven and allow to cool in the pan for 10-15 minutes, then lift out of the pan and allow to cool completely before slicing into squares.
Want more? Double the recipe and bake it up in a 9x13-inch pan. Baking time should be close to the same as the 8x8-inch pan.This banana snack cake will keep well stored covered on the counter for a couple or days, or freeze for longer storage.