Some of the time I miss my mark on just how many bananas two people can eat before they get beyond that "just right" ripeness for eating out of hand. You know, when the fruit flies arrive. I have a good banana bread recipe for those times, but how many banana breads can you freeze, eat, or give away? Yikes! I guess you could say I have become bored with making banana bread. I have made a Banana Upside Down Cake, a Banana's Foster Cake, and a few other banana thingies, like cupcakes, muffins. My freezer is even complaining of too many frozen bananas lurking about. I have been blog searching for different recipes and this is the one I made today. I took the lazy way out and used canned Chocolate frosting, toasted some sliced almonds and scattered them over the top. The cake was warm when I frosted it, making a glaze and I liked it.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1-1/2 cups granulated sugar
2 large eggs
3/4 cup sour cream
1-1/3 cups mashed ripe bananas (about 3 large)
2 Tablespoons fresh lemon juice
Chopped walnuts (optional)
Chocolate Chips (optional)
In a medium bowl, combine all-purpose flour, baking soda, baking powder and salt. Set aside.
Using an electric mixer, beat butter and granulated sugar in a large bowl until fluffy, about three
minutes. Add eggs, beat another minute. Mix in sour cream, bananas and lemon juice until
Stir in dry ingredients to wet ingredients until combined. Do not over stir.
Add the batter to a 9 x 13 x 2 pan that has been lightly buttered and floured. Smooth the top with
the back of a spoon. Bake in the oven at 350 degrees for 30-35 minutes or until a
toothpick inserted into the middle of the cake comes out clean.