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Sneaking in some whole wheat to ease the guilt factor
Do you have a collection of no-fail, crowd pleasing recipes? I do and I’m going to share one of them with you. This is an adaptation of the original UBC Ponderosa Cake recipe. Apparently this cake is quite popular. I don’t know anything about the original cake, what it looks like or how it tastes. I’m a SFU girl. But if you google “Ponderosa Cake” you’ll find some connections to UBC.
It's the kind of cake that has guests going for seconds and thirds!
The original recipe is loaded with butter and sugar. To maintain the great taste I’ve kept the original portion of butter but greatly reduced the sugar. I also replaced some of the all-purpose flour with whole wheat.
Banana Chocolate Chip Cake
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3 medium rip bananas
- 2 cups flour
- 1 cup whole wheat flour
- 2 tsp baking power
- 2 tsp baking soda
- 1 cup sour cream
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1 1/2 cups chocolate chips
Cream together butter and sugar. Add eggs one at a time and beat until smooth. Add vanilla and bananas; mix until smooth. In a separate bowl, sift together flour, baking powder and baking soda; add to banana mixture alternately with sour cream, ending with dry ingredients. Spread half the batter into a 9 x 13 baking pan. Combine cinnamon and brown sugar. Sprinkle half of the mixture over the batter in pan. Top with half of the chocolate chips. Repeat layers. Bake in preheated 350F oven. Bake for 45 to 50 minutes.
This is what your cake layers should look like before baking
Additional tips
Reduce the fat content by replacing half of the butter with unsweetened applesauce. You can also try using buttermilk instead of sour cream. The cake will still look and taste great. It’s been DIY Girl Kitchen Tested.
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OMG! I am the BIGGEST choco-holic! This looks soooo goooood! I am so happy to be your newest subscriber! From Follow Fridays
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Thanks for visiting my blog! Let me know how your cake turns out! I made a huge boo boo while baking this yesterday but it still tasted really good. Dry, but good. I forgot the sour cream. I have a condition called mommy brain.
This looks delicious! I found you through Bloggy Moms and am your newest follower. I hope you can find time to follow me back at http://www.thejoyfuljungle.com Thanks!
OOOHHHHH this looks good. I am always looking for something to do with leftover bananas since my husband won’t eat them as soon as they are slightly brown. My kids enjoy my whole wheat banana bread (http://disneydivaathome.blogspot.com/2010/08/honey-banana-whole-wheat-bread.html), especially when I use it to make French toast. I’ll try this one next time.
Hey Alison – I tried baking banana bread in my machine too but it didn’t turn out so well. The top half of the bread didn’t bake through so it was a huge mushy mess! I’ll have to try your banana bread recipe. I’m looking for a bread/loaf recipe instead of a cake.
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