Sour Cream Banana Cake Recipe
Substitute the sour cream with Greek yogurt.
Cardamom is optional, but it’s SO good with it.
Ingredients
- ½ cup butter (1 stick), softened (room temp)
- 1 cup sugar
- 2 eggs, beaten (room temp)
- 1 ½ cups flour
- 1 tsp. baking soda
- ½ tsp. salt
- ¾ tsp. cinnamon
- ¾ tsp. cardamom, optional
- 1 cup mashed bananas, about 3 large
- ¾ cup sour cream
- 1 tsp. vanilla
- 1 cup toasted walnuts, chopped (optional)
Banana Frosting:
- ¼ cup butter, softened
- ½ cup mashed bananas, 1 large
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease (I use cooking spray) and flour one bundt pan.
- In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
- Whisk together the flour, baking soda, salt, cinnamon and cardamom; combine with the butter mixture.
- Add the sour cream, bananas, and vanilla; stir well.
- Pour into prepared bundt pan and bake for 35-40 minutes. Use a toothpick to see if the cake is done. If it comes out clean, it’s done.
- Cool for 10 minutes and then turn the cake out onto a rack.
Frosting:
- Beat with mixer for about 1 minute the butter, mashed bananas, lemon juice, and vanilla. Add in the powdered sugar.
- Immediately spread onto the banana cake. If you want it thinner, add a few drops of milk. If you want it thicker, add a bit more powdered sugar.
- Toast the walnuts; chop in big chunks and sprinkle on the cake. [I toast on a papertowel in the microwave for 1 minute; toss around, and then another 30 seconds.]
- Serve and enjoy!