Super Moist Banana Cake With Sour Cream

Banana cake is a classic dessert loved by many. It's moist, sweet, and perfect with a cup of coffee or tea. But have you ever tried adding sour cream to your banana cake recipe? If not, you're missing out on a game-changer. The tangy flavor and creamy texture of sour cream take this cake to the next level. In this article, we'll show you how to make a super moist banana cake with sour cream that will make you a believer.

Ingredients

Before we dive into the recipe, let's go over the ingredients you'll need:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup sour cream
• 1/2 cup chopped pecans (optional)

Make sure your bananas are ripe - this means they should be yellow with brown spots on the skin. The riper the bananas, the sweeter and more flavorful they will be in the cake. Also, feel free to use walnuts or any other nuts you prefer instead of pecans.

Instructions

Now that you have all your ingredients ready let's start making the cake:

1. Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking pan with butter or cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the mashed bananas and sour cream and mix well.
6. Gradually add the dry ingredients to the mixing bowl and mix until just combined. Do not overmix.
7. If using, fold in the chopped pecans.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula.
9. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once the cake is cool, it's ready to be served. You can dust it with powdered sugar or add a dollop of whipped cream on top. This cake is also great with cream cheese frosting, which complements the tanginess of the sour cream.

Tips

Here are some tips to help you make the perfect banana cake:

• If you don't have sour cream on hand, you can use plain Greek yogurt as a substitute.
• Make sure your ingredients are at room temperature before mixing them together. This will help them blend together evenly.
• Don't overmix the batter once you add the dry ingredients. Overmixing can cause the cake to become tough and dry.
• If the top of your cake is browning too quickly, cover it with aluminum foil halfway through baking.
• Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Conclusion

This super moist banana cake with sour cream is a must-try. The addition of sour cream gives it a unique and delicious flavor that you won't find in traditional banana cakes. Plus, it's easy to make and perfect for any occasion. So next time you have ripe bananas on hand, give this recipe a try and impress your friends and family with a delicious homemade treat.

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