Can you see how moist this Banana cake is?? This has to be the most moist Banana cake I've ever made.
To Read More, Click On The Recipe Title.
This recipe came from Epicurious and it's fantastic! It has butter and sour cream in it and it's very easy to make. It came with a sour cream frosting but I opted to just put a cream cheese frosting on it. I read the reviews on the cake from Epicurious and a lot of the people suggested folding the dry ingredients into the wet ingredients just till combined instead of mixing with a mixer so that's what I did. I guarantee if you make this you'll never have to look for another banana cake recipe again!!
Banana Cake With Sour cream Frosting
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/4 cups sour cream
1 1/3 cups mashed ripe bananas (about 3 large)
2 tablespoons fresh lemon juice
2/3 cup powdered sugar
1 8-ounce package cream cheese, room temperature
Preheat oven to 350°F. Lightly butter and flour 13 x 9 x 2-inch metal baking pan.
In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)
Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake.