Thursday, July 21, 2011

Cake Extravaganza–Sour Cream Banana Cake


I admit.  We are usually a “chocolate family”.  We tend to eat chocolate cakes and desserts for special occasions.  However, for my children’s first birthday, I bring out the banana cake recipe.  Each time I make this recipe, I hear the “oohs” and “aahs”, even from people who aren’t normally banana lovers.  The cake turns out very moist and flavorful.

For my daughter’s first birthday this year, I used the recipe to make cupcakes.  I just decreased the cooking time and watched them carefully.  I figured a cupcake was a perfect size for a one year old.  Plus, cupcakes are the rave these days!  I piped the frosting, too, to fit in with the rest of the cupcake world.  ~smile~  They weren’t perfect, but they sure were delicious!


Sour Cream Banana Cake

*I do not use the walnuts when I make this.

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups packed brown sugar
1 cup butter
4 large eggs
4 large or 5 small bananas, mashed
1 cup sour cream
2 teaspoons vanilla extract
1 cup chopped walnuts
1/2 cup butter
4 cups powdered sugar
1/4 cup sour cream
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cakepans or a 13 x 9 x 2-inch baking pan. Set aside.

In medium bowl combine flour, baking soda and salt. Set aside.

In large mixing bowl, cream brown sugar and 1 cup butter, add eggs one at a time; beating well after each addition. Add bananas, flour mixture, 1 cup sour cream and vanilla. Stir in nuts.

Pour batter into prepared pan(s). For 9-inch pans, bake for 30 to 40 minutes; for 13 x 9 x 2-inch pan bake for 40 to 50 minutes or until cakes test done when wooden pick inserted in center comes out clean.

For cake baked in 9-inch pans, cool for 10 to 15 minutes on wire rack before removing from pans. Cool completely before frosting.

To Make Frosting: Mix 1/2 cup of butter , 4 cups powdered sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla extract and beat until fluffy and of spreading consistency.

Makes 12 servings.

Recipe source:  Cooks

1 comment:

  1. Yay! I was just going to ask when you were going to start posting your cake recipes! This the first recipe you gave me many years ago and I used it for Zach's first birthday! It was also my first "from scratch" cake. Everyone loved it. I totally forgot about it and should make it again! Thanks for posting it!