Sour Cream and Walnut Banana Cake
We always have bananas on our kitchen counter as they are the perfect snack for on-the-go. Depending on the season and weather, sometimes they last longer and sometimes I swear they ripen overnight. When we find some that have gone past the pleasant eating stage, I peel them, put them in a zip-lock freezer bag, and toss them into the freezer. Then, when the extra ripe bananas fill the bag (I use quart size so about 4 bananas fit) it is ready to bake banana bread, banana muffins, or – our family favorite, banana cake!
When you are ready to bake, take your bag of frozen ripe bananas out of the freezer and as they thaw
you can mash them up a bit right in the bag to make the perfect consistency. Then, simply add the bananas to your recipe.
Banana cake is really just a denser and I think gooier banana bread recipe that you put in cake form as it is extra moist and thus good for slicing and serving. I have baked this cake lots of different ways including in round pans that I then stacked with a cream cheese frosting between the layers and over the cake….think carrot cake but with bananas!
For a less formal occasion, I bake this in one of my bundt pans. It is a nice presentation but easy to bake, cut, serve and store. For one of my more fancy bundt pans (this is the one pictured and is a rose shape which is beautiful but a pain in the behind to get any cake to come out perfectly!), it is actually a bit small so my family likes when I use that when I’m baking this for work or a potluck (not for them) as it makes one bundt pan and about six muffins…..of which they get to enjoy.
This is a super simple recipe and again, the cake is easy to travel with and slice. I haven’t had a single person turn down a slice of this cake and they all agree it is terrific! We most often serve it as is or if the Swedish side is all together, warmed up with butter to spread on top of our slice or muffins should I decide to take that direction. And, I highly suggest trying this cake with a cream cheese frosting if you want a great alternative to carrot cake!
Sour Cream and Walnut Banana Cake:
1 cup salted butter, softened
2 cups packed brown sugar
1/8 teaspoon salt
1 cup sour cream
4 ripe bananas, mashed (but still chunky)
1 teaspoon baking soda
4 cups flour
1 cup chopped walnuts
Cream the butter and brown sugar together until smooth. Add in the eggs, one at a time until mixed. Add in the salt, sour cream, bananas, nuts and baking soda and mix well. Fold in the flour one cup at a time until all the flour is mixed in thoroughly. This recipe does well either by hand mixing with a wooden spoon or with a mixer.
Pour into a WELL greased and sugared bundt pan 3/4 full. If there is any batter left, pour into greased muffin tins and sprinkle with sugar on the top. Bake in a preheated oven at 350 degrees F for approximately 50 – 65 minutes or until a wooden skewer inserted in the center of the cake comes out clean. This cake is dense and moist but should be fully cooked.