|Banana cake with cream cheese icing.|
I love this recipe. It comes out perfect every time.
1/2 cup butter
1 cup sugar
1 tsp. vanilla
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas
1 cup sour cream
Cream butter and sugar together, making sure that butter is at room temperature. Add eggs and vanilla. I whip it together using a handheld mixer. But you can mix it all together by hand if that’s how you like it. Mix in the sour cream. In a separate bowl, mix sift the dry ingredients together–flour, baking soda and salt. Slowly mix in the dry ingredients while beating the mixture with an electric mixer.
Pour cake mixture into a greased and floured 9×13 cake pan and bake at 350 degrees for 28 minutes. That’s what I said: 28 minutes. The original recipe says to bake it for 35 to 40 minutes. In my experience, if you bake it that long you’re going to end up with either a cake so dry you can’t eat it or it will burn.
One of the great things about this cake is that you can just dump all the ingredients together and it will come out just fine.