Get ready to transform your baking game with Lisa's Banana Nut Sour Cream Cake - a mouthwatering masterpiece that will have your family and friends begging for seconds! This isn't just another banana cake; it's a rich, moist, and utterly irresistible dessert that perfectly balances the sweetness of ripe bananas with the crunch of toasted walnuts. Imagine cutting into a cake so tender it practically melts in your mouth, with layers of complex flavors that tell a delicious story in every single bite.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 ripe bananas, mashed
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 2 ripe bananas with a fork or potato masher until smooth. Set aside.
- In another bowl, cream together the 1/2 cup of softened butter and 1 cup of sugar until the mixture is light and fluffy. This should take about 3-5 minutes.
- Add the 2 eggs, 1 cup of sour cream, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix well until all ingredients are fully combined.
- In a separate bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the cake's texture.
- Fold in the mashed bananas and 1 cup of chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is, or dust it with powdered sugar or top it with a cream cheese frosting if desired.
Tips
- Choose overripe bananas with dark spots for maximum sweetness and flavor intensity.
- Make sure your butter and eggs are at room temperature to ensure smooth, even mixing.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Toast the walnuts briefly in a dry skillet before adding to enhance their nutty flavor.
- Use a toothpick or cake tester to check doneness - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before frosting or serving to allow flavors to develop and texture to set.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 7g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 85mg
