I’m Sharing a Spoon today with Brandee over at Think Tank Momma. I have a terrible sweet tooth and banana bread has always been one of my favorites, especially lightly toasted and slathered with butter. I generally use Martha Stewart’s recipe for that, which you can find here. Her secret is the sour cream. However, my mom gave me this killer recipe for banana cake. I was skeptical at first, but lo and behold it is actually BETTER than plain ole’ banana bread. Try it and see for yourself! And be sure to go visit Brandee for her awesome cobbler recipe! Better yet, post your own recipe and link up at her place!
Cake ingredients:
2 cups sugar
1/2 cup butter, softened
2 eggs
3 ripe bananas, mashed
1 tsp. vanilla
16 oz. sour cream
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
Filling/topping ingredients:
1/3 cup brown sugar
2 tsp. cinnamon
1 cup chopped pecans
12 oz. chocolate chips
Instructions:
Preheat oven to 350. Grease a 9 x 13 pan.
Blend sugar, butter, and eggs in a large bowl. Add mashed bananas, sour cream, and vanilla. Mix well. Sift dry ingredients (I actually forgot to sift them and it turned out fine) together, add to batter, and blend. Pour 1/2 the batter into the greased pan.
In a small bowl mix together the topping ingredients and spread 1/2 of this over the batter. Cover with remaining batter and spread the remaining topping over the top. Bake for 45-60 minutes. Cool before cutting. YUM-O!
