Before I get to the recipe, I need to talk about banana cake, because this recipe is based on a fabulous dessert from Hot Chocolate’sMindy Segal. I found the recipe in our parish cookbook (contributed by MaryBeth Manfredini) shortly after we moved into our house in 2000. Chocolate Chip Sour Cream Cake with Banana is one of the best banana cakes I’ve ever eaten – light cake with just enough dark chocolate and cinnamon sugar. The problem? My kids don’t like it which means I eat much more than my share. Since I loved this recipe, I decided the only way I could save myself from eating most of it was to swap out the banana for something that would be Jirgal kid-friendly. They all love pumpkin bread, so bananas are out and pumpkin puree is in. In place of bittersweet chocolate chips, I use some chopped chocolate. Now, I can make the cake, have my slice and know the rest will be devoured by the kids.
Adapted from Mindy Segal’s Chocolate Chip Sour Cream Cake with Banana
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 eggs, room temperature
- 1 cup light sour cream, room temperature (full fat sour cream will work too; I always use low fat because that is what I keep in the fridge)
- 2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon powdered ginger
- ¼ teaspoon all spice
- ¼ teaspoon cloves
- ½ teaspoon salt
- ½ cup chopped dark chocolate (I used part of a Trader Joe's Pound Plus chocolate bar)
- ½ cup light brown sugar
- ¼ cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- Pinch salt
Preheat oven to 350. Line a 13x9 inch pan with parchment, letting the sides of the paper hang over the pan. This will make it easy to remove the cake from the pan and cut into nice, neat slices.
Sift cake flour, baking soda, baking powder, spices and salt into a medium bowl. Cream butter with sugar until light and fluffy. Add eggs, one at a time, and continue to beat until light (3 minutes on medium speed). Reduce mixer speed to low. Add one third of dry ingredients and mix until incorporated. Add half of sour cream and mix. Repeat, ending with last third of dry ingredients and mixing only until ingredients are fully incorporated. Do not over mix. Add pumpkin, then chocolate chunks and mix gently.
Pour batter into prepared pan. Smooth. Sprinkle with streusel. Gently press streusel into batter with back of spoon (it will still be sitting on top of the cake) . Bake for 30-35 minutes (I would recommend 35) until tester inserted in center comes out clean. Cool completely. Lift cake out of pan by parchment, slice and serve.