This is currently our family's favorite banana cake. We call it Banana Sour Cream Cake because of one of its key ingredients. The sour cream adds a lot of flavor and of course tenderizes the crumb of this sweet cinnamon and pecan topped Bundt cake.
I have been making this cake since I was a little girl. My grandparents were especially fond of it and would buy me the ingredients to make it whenever we visited them. I don't make it very often these days because there aren't a lot of banana cake lovers around, but I do plan on trying a half batch in a small 6-inch Bundt pan.
One catch to this cake is that it calls for sour cream rather than butter. You can definitely make Banana Sour Cream Cake with butter rather than shortening, but it will change the texture somewhat. I do think that a good part of this cake's appeal is the texture, and it certainly isn't lacking in flavor.
Sour Cream Banana Cake
- ½ cup chopped and toasted pecans
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon cinnamon
- ½ cup shortening (I use butter flavored Crisco or Nutiva) (100 grams)
- 1 cup sugar (200 grams)
- 2 large eggs
- 1 cup mashed bananas, make sure they are very ripe (240 grams)
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 cups all-purpose flour, weight it out or measure lightly (250 grams -- light handed 2 cups)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 350 degrees F. Spray a 12 cup (10 inch) Bundt pan with flour-added cooking spray or grease well. You can also use two 8x4 inch loaf pans.
- Combine pecans, ¼ c sugar, and cinnamon; stir well, and set aside.
- Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in sour cream. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.
- Sprinkle half of reserved cinnamon mixture into bottom of prepared pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.
- Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold.