If you are looking for my Astronaut Wives Club food post, never fear! It will post tomorrow. But for now, get ready to sink your teeth into banana cake! I had to look this recipe up recently to make banana cake for the little one, so I thought everyone else could use a reminder about how good this cake is, too. Enjoy!
This week’s recipe was all about what I had laying around the house. I was out of cheese and tuna, which knocked a whole bunch of mid-century recipes off my radar. But what I DID have was sour cream and bananas, so I did what any self-respecting person would do.
I made a cake.
This is Banana Sour Cream Cake!
And her name is Ruth, too!
- 3 very ripe bananas, sliced
- ½ cup sour cream
- ½ cup sugar
- 2 tsp cinnamon
- ½ cup chopped nuts
- 1½ T melted butter
- 1 banana, sliced
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups sifted all-purpose flour
- 1 tsp baking powder
- 1 tsp soda
- (*1/2 tsp salt - my addition!)
- Combine bananas and sour cream at medium speed in blender until smooth. Set aside.
- Combine ½ cup sugar, cinnamon, nuts and melted butter, mixing well. Fold in remaining bananas. Set aside.
- Cream softened butter and sugar until fluffy. Beat in eggs.
- Sift together flour, baking powder and soda. Add to creamed mixture alternately with sour cream mixture.
- Spread half of batter into greased 9-inch pan (*I found that I needed a larger pan than that.). Sprinkle with half of sugar mixture. Repeat process, using remaining batter and sugar mixture.
- Bake in a pre-heated 350 degree oven for 30 minutes or until done. (*Mine took about 50 minutes)
This fun recipe is from a Detroit area newspaper. I found a bunch of these on eBay and bought them all. I am in love with the little blurbs about the everyday life of the recipe author!
Once great thing about having a one year-old in the house is that I have a never-ending supply of bananas in various stages of ripeness.
When this recipe called for three very ripe bananas and one ripe banana, I was all over it. As back-ups, I even had a sort of ripe banana AND an unripe banana.
Yes, she does eat that many bananas.
And, since we had used the Small Assistant’s bananas, we thought she should have a crack at it as well.
“She seems to like it.”
“Ow! Ow! She’s biting my finger!”
The Verdict: Good, Even For Small Assistants
From The Tasting Notes –
The cake was good, and with the topping it tasted like a cross between a coffee cake and a banana bread. The crumb was soft and moist with a good texture. It was sweet, but not too sweet. But it did need some salt! You could definitely taste the lack of salt. So if you like banana bread or coffee cake, you should try this recipe, but just add about a 1/2 tsp or so of salt to the batter.