Wednesday, January 23, 2013

UBC Ponderosa Cake (Banana Chocolate Chip Coffee Cake)

UBC is short for University of British Columbia, my alma mater.  UBC Food Services named this yummy banana chocolate chip coffee cake after the Ponderosa Cafeteria on campus.  It is wonderful with coffee, tea or a glass of cold milk.  

Making this cake brings back fond memories of my undergraduate days.  At UBC, I received my Bachelor of Science degree in Medical Laboratory Science (BMLSc) from the Department of Pathology, Faculty of Medicine.  I figure this entry will give my children an insight of my time at university.

I learned much of my ability to analyze, troubleshoot and solve problems during my last two years of BMLSc.  I am so grateful for that.  After taking intensive organic chemistry, inorganic chemistry, toxicology, histology, photo-microscopy and other laboratory related courses, I am thankful for these skills.  I can't believe I even defended my undergraduate thesis in front of a panel of professors! Back then, I never realized that I was taught how to think and not memorize.  UBC helped shape my way of thinking at work and at home.  

Now, I am thankful that I can figure out how to tweak and create recipes, fix leaky toilets and make "boo-boo's" feel better!  

This is a very easy sour cream banana cake.  There is a layer of brown sugar, cinnamon and chocolate chips in the middle and on top.  Normally, there should be double the amount of chocolate chips but this time I used half.  

After 45 minutes, it's done!  I wanted to use my new 7"x9" pyrex glass pan instead of an 8"x8".  This recipe can be easily doubled for a 9"x13" pan.  I normally double this and freeze it, but I only had 1/2 cup sour cream left.  I think plain or greek yogurt will work too.  

Wanna come over to my place for a cup of coffee? 

UBC Ponderosa Cake 
makes 1- 8"x8" cake

1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla
3/4 cup mashed bananas (approx. 2 bananas)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup sour cream (I used 7% light sour cream)
1/2 tsp cinnamon
1/4 cup brown sugar
3/4 cup chocolate chips (I used half) 

Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. 

Pour half of batter into greased 8" square pan. Mix cinnamon and brown sugar together. Sprinkle half on top of batter, then half of chocolate chips. Repeat layers. 

Bake at 350 degrees F for 40-45 minutes or until cake tester in middle comes out clean.

The kiddies (and hubby) enjoyed this for breakfast this morning!  I started my day with yummy bowl of steel cut oatmeal instead. 

Have a wonderful day!

Pin It

1 comment:

  1. I have been making this cake for a number of years and it is a hit every time. I have never had it fail and it is so moist.


Let me know what you think!