Description
This Ponderosa Cake recipe is a delightful treat that combines the natural sweetness of ripe bananas with layers of cinnamon sugar and melted chocolate chips. The result? A moist, flavorful cake that’s perfect for dessert, brunch, or an afternoon snack. With its warm spices and irresistible aroma, this cake is sure to become a family favorite.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, room temperature, plus extra for greasing
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 3 medium to large ripe bananas
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch cake pan with butter, ensuring all sides are well-coated.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small separate bowl, combine the brown sugar and cinnamon for the filling and topping.
- Start the Batter
- In a stand mixer or a large bowl with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mash the bananas and add them to the batter along with the vanilla extract. Mix until smooth but slightly chunky.
- Combine the Wet and Dry Ingredients
- Reduce the mixer speed to low and add one-third of the flour mixture, mixing until just combined.
- Add half of the sour cream and mix until incorporated.
- Repeat the process with the remaining flour and sour cream, ending with the last portion of dry ingredients. Avoid overmixing.
- Layer the Cake Batter
- Pour half of the batter into the prepared pan and spread it evenly using an offset spatula or spoon.
- Sprinkle half of the brown sugar-cinnamon mixture over the batter, followed by half of the chocolate chips.
- Dollop the remaining batter over the filling and spread it evenly.
- Top with the rest of the brown sugar mixture and chocolate chips.
- Bake the Cake
- Place the pan in the preheated oven and bake for 40 minutes, rotating halfway through.
- The cake is done when the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve
- Let the cake cool completely in the pan on a wire rack before slicing.
- Serve as is or with a scoop of vanilla ice cream for an extra treat.
Notes
- Banana Ripeness: Use bananas that are very ripe with brown spots for the best flavor and sweetness.
- Mix-Ins: Feel free to add chopped nuts like walnuts or pecans for added texture.
- Storage: Cover the cake with plastic wrap and store at room temperature for up to 4 days. For longer storage, wrap slices individually in plastic or foil and freeze for up to 3 months.
- Reheating: Reheat frozen slices in the microwave for 20–30 seconds or in a 350°F oven for 5–7 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American