This is a perfect recipe to make during the holidays when you are having people over; it makes a large recipe, is easy to make and everyone loves it, even kids. There are lots of variations of this cake around, you have probably already tried it at least once before!
Preheat oven to 350.
Spray a 9x13 baking dish with non-stick baking spray.
Mix flours, baking powder, and baking soda together in a large bowl.
Beat butter with sugar until light and fluffy. Add in eggs, one at a time, mashed bananas, and vanilla.
Add in flour mixture, alternating with sour cream. Mix well.
Pour half of batter into prepared baking dish.
Mix brown sugar and cinnamon together in a small bowl.
Sprinkle half of brown sugar-cinnamon mix over batter in pan and top with half of chocolate chips.
Pour remaining batter over chocolate chips. Top with remaining brown sugar-cinnamon mix and chocolate chips.
Bake 50-60 minutes, until a cake tester comes out clean. Allow to cool before serving. Freezes well.
Makes 15 servings
Adapted from What’s Cooking, Spring 2013
Looking for another recipe using bananas? Try my Cruffin recipe that combines a banana cookie and a banana muffin in one!
Tip: Freeze over-ripe bananas. To defrost either leave on the counter in a bowl for 30 minutes or soak unpeeled bananas in hot water for 5 minutes.