Preheat your oven to 175°C and prepare the loaf pan. Grease your loaf pan, I use spay oil to grease mine and line it with parchment paper, ensuring you have some overhang to help you to easily remove later.
Cream the butter, sugar and vanilla together in the stand mixer with the paddle attachment. Cream these until they become light and fluffy.
In a separate bowl combine all the dry ingredients (all-purpose flour, baking powder, baking soda, salt) together, making sure you sift these first and give these a mix with your fork to make sure they are combined. Set this dry ingredient mixture aside for now.
In another bowl mash your bananas together and add the sour cream and lemon to this mixture, give this a good mix with your fork to make sure they are all combined with each other.
Crack the eggs in another bowl, as this way you can remove any little bits of shell if they break off into the eggs. Give your eggs a slight beat with your fork and then gradually add these to your creamed butter, sugar and vanilla in your stand mixer. Gradually add your eggs to the mixture in about two parts and wait until they are well combined before you add the next bit.
Incorporate your dry ingredients gradually to your stand mixer, alternating between this and your banana mixture (Step 7). Begin with the dry ingredients, mixing after each addition until just combined. Remember not to overmix, as it can result in a denser texture to your loaf.
Now add your mashed banana mixture gradually to your stand mixer alternating between this and your dry ingredients (Step 6). Continue to mix until all the ingredients are thoroughly incorporated.
Fold in the chocolate chips, gently fold in your chocolate chips, ensuring they are evenly distributed throughout the batter to bake sure you manage to get a bit of these in every bite.
Now it’s time to Bake your banana and chocolate chip loaf cake. Start by pouring the batter into the prepared loaf pan and use a spatula to smooth the top, also you can give this a little tap on the counter to release any air bubbles. Bake the loaf in the preheated oven for about 60-70 minutes, or until a skewer inserted into the centre comes out clean. If you notice the top browning too quickly, you can pop a sheet of parchment over the top of the cake to try to reduce any further browning.
Cool and enjoy! Once baked, remove the loaf cake from the oven and allow it to coo lin the pan for about 10 minutes. Then, transfer it to a wire rack and allow it to cool completely. Once cooled, you can serve as you wish or freeze.
