This is the best banana cake I have ever had! The bananas – the sour cream – the cinnamon – the frosting! Delicious!
Sour Cream – Banana Cake
For the cake…
1 1/2 cups white granulated sugar
1 stick unsalted butter, softened
1 cup sour cream
2 large eggs
4 large bananas, mashed
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups white all-purpose flour
For the frosting…
4 tablespoons unsalted butter, melted
3 cups confectioners’ sugar
3 tablespoons whole milk
1 teaspoon pure vanilla extract
Start by preheating your oven to 375 degrees F and spraying a 9×13-inch baking pan with non-stick cooking spray containing flour.
In a large bowl mix together the white granulated sugar, softened unsalted butter and sour cream until light and fluffy.
Beat in the two large eggs.
Mix in the mashed bananas, pure vanilla extract, baking soda, salt and ground cinnamon.
Gently fold in the white all-purpose flour. The batter may still have white steaks throughout – this is desirable.
Pour batter into prepared pan and spread out the top to ensure the cake is even.
Bake in preheated oven for 40 minutes.
To make the frosting, combine the melted unsalted butter and confectioners’ sugar. Halfway through the mixing add in the whole milk and pure vanilla extract.
Once cake is baked, remove and cool completely before frosting.
Cut and enjoy!
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