Sour Cream Banana Cake
This is an old banana Bundt cake with extra moisture and flavor from sour cream.
Servings 10
Cost 5
Ingredients
- 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
Instructions
- 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.
