What do you do with bananas that are turning so brown you don’t want to eat them? You make Banana Cake of course!!!
I had these bananas hanging on the banana hanger for about 2 weeks, I just didn’t get to eating them. I kept looking at them saying I would cut them up and freeze them for healthy smoothies, good idea right? Did that happen? Nope! Mike thought they would taste much better in this wonderful Banana Cake!
I got this recipe from my Fiancés Mom Linda. I was never really a fan of bananas in things until this Banana Cake. It’s basically a very moist banana bread. You must try it!
¼ pound of butter or shortening
1 ¼ cup sugar
2 ripe bananas, mashed
1 ¼ tsp baking soda
1 ½ cups flour
6 oz chocolate chips
1 cup ground nuts walnuts, very fine
½ pint sour cream
** The chocolate chips and the nuts may be omitted and the cakes still is delicious **
Preheat oven 350 F
Dissolve baking soda with sour cream and set aside
Mix butter, sugar and eggs with beater on medium speed
Add mashed bananas, beat until well mixed
Add sour cream mixture and flour – mix well with beater
Add chocolate chips and nuts – mix with a spoon
Place in a GREASED AND FLOURED bunt pan
Bake for 30-35 minutes ( I find that it always takes longer, test with a toothpick to make sure its done)
Recipe works well when doubled as well
Once you try this recipe you will never make another banana bread again, its just that good! I think the secret is the sour cream and baking soda. It’s so moist and delicious.
I will admit, hiding my face in shame, I ate an entire one of these on the way home from New Jersey. Actually it was more like between New Jersey and Pennsylvania, so like 2 hours. Yes its just that good!
Thank you Linda, this is a keeper!