Bananas rise above it all.
The worse they look, the better they taste.
So save the squishiest and nastiest of them, and whip up this Sour Cream Banana Cake. It’s super banana-y and – paired up with the Brown Sugar Caramel Frosting – will make you feel splendid.
- 4 medium overripe bananas
- 1-1/2 teaspoons / 7.5 ml baking soda
- 3/4 teaspoon / 3.75 ml vanilla
- 3/4 cup / 375 ml vegetable oil
- 2 cups / 500 ml brown sugar
- 3 eggs beaten
- 3/4 cup / 375 ml sour cream
- 3 cups / 750 ml all-purpose flour
- 3/4 teaspoon / 3.75 ml salt
- 3/4 teaspoon / 3.75 ml baking powder
- 3/4 teaspoon / 3.75 ml nutmeg
Preheat oven to 350 degrees F / 176 degrees C.
Grease a large bundt pan.
In medium bowl, mash bananas thoroughly until very smooth.
Add baking soda and let mixture sit for at least 30 minutes.
While mixture is resting, in another bowl beat oil and sugar until thoroughly blended. Add eggs one at a time, and beat well after each addition.
Add sour cream and vanilla. Beat until thoroughly mixed.
In separate bowl, stir together flour, salt, baking powder and nutmeg.
When banana mixture is ready, stir it into the sour cream mixture. Pour over dry ingredients.
Stir gently until the batter is evenly mixed. Pour into prepared pan.
Bake for 30-40 minutes, or until cake is golden and a toothpick inserted into cake comes out clean.
Let cool in pan for five minutes, then turn out onto wire rack to cool completely before frosting.
You can bake this cake in loaf pans or muffin tins, but remember to adjust time accordingly. 5x9-inch cake pans will take about 25-30 minutes, and cupcakes around 15-20 minutes.