[Recipe & photo courtesy of Mandy from Fresh From the Oven; adapted from an original recipe by Rose Levy Beranbaum’s book “The Bread Bible”]
2 very ripe banana, peeled and lightly mashed
1/2 cup sour cream (about 4 oz)
2 large eggs
grated lemon zest from 1 lemon
1 1/2 tsp vanilla extract
1 1/2 cups bleached all-purpose flour
10 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, softened
a handful of chopped walnut and chocolate chips (optional)
Nutella or Chocolate spread (optional, but highly recommended!)
Heat oven to 350 F. In the bowl, combine the mashed banana and sour cream until smooth. Add egg, lemon zest, and vanilla, mix well.
In a mixer bowl, combine flour, sugar, baking powder, baking soda, and salt on low speed for 1 min. Add in all the butter and half of the banana mixture, beat on low until dry ingredients are moistened. Increase mixer speed to medium, beat for another 1 1/2 minutes, then add the remaining banana mix in 2 parts, beating well after each addition.
Pour the batter into a greased pan (you can use muffin pan or a loaf pan). Sprinkle your choice of toppings on the cake. As the cake bakes, most of the topping will sink. Bake for 20-35 minutes, if you are using the muffin pan, and 40-50 minutes for a loaf pan or until a knife inserted into the center comes out clean.
This Banana Cake tastes heavenly, and will surely be unlike any other you’ve ever eaten! Try it for yourself and experience the magic!