A perfect recipe for those times when you have a bunch of ripe bananas and you want a treat!! This is a lovely, moist cake that needs just a skim of vanilla (or cream cheese) icing. Enjoy!!
I have also made this as a layer cake for bigger celebrations. I find the flat cake is easier for my family for day-to-day consumption. The icing recipe makes enough for the 9X13 pan but you might need more icing for a layer cake. A cream cheese icing would be another great alternative for this cake and I would add a bit of lemon zest to make it pop!!
Banana Sour Cream Cake with Vanilla Icing
2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter at room temp
1 1/2 sugar
2 large eggs
3/4 cups sour cream
1 1/3 cups mashed bananas (around 3-4 ripe bananas)
2 tbsp fresh lemon juice
Vanilla Icing (enough for 9X13 pan)
6 tbsp unsalted butter
1/8 tsp fine sea salt
3 cups icing sugar (I don’t sift mine but it helps if your sugar is lumpy)
4 tsp milk
1 tsp vanilla (again good vanilla is best)
1. Preheat oven to 350F. Prepare a 9X13 cake pan with butter, non-stick spray, parchment paper (however you prefer to prepare a pan).
2. In a small bowl, combine flour, soda, powder and salt.
3. In a larger bowl or stand mixer, beat butter and sugar well. Add eggs and beat until fluffy.
4. Add sour cream, mashed bananas and lemon juice.
5. Add dry ingredients to banana mixture and beat until well blended. Pour batter into prepared pan.
6. Bake for about 30 minutes until the top is golden and a cake tester comes out clean. Cool on rack. Can be made ahead and stored in freezer.
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