This is an excellent cake! A tastely alternative to banana bread. I sprinkled it with a cinnamon and powered sugar. I will be making this again and again.
I tried this recipe, I did use the sour cream. The only change I made is I added a little banana extract for a little more flavor. However I would not call this a cake, I think it is more like a moister version of banana bread. I would make this again. Thanks for the recipe!!
Bookmarked! Definitely a keeper :)
Delicious!!! Very moist and easy to make!
Made as written except substituted whole wheat flour for 1/2 of the flour listed and used vanilla bean instead of the vanilla extract. This turned out wonderfully moist and delicious. Loved by my family and the coworkers that had some today. Will definitely make again.
This was pretty good.. tasted pretty much like the standard banana bread. I used vanilla yogurt instead of sour cream because I had no sour cream and I added cinnamon. It came out pretty moist almost a little gummy. I don't know if it should have been in the oven longer but when I tested it with a toothpick it came out clean and I did not want to overbake.. Thanks
Loved this cake thanks,will make often.
Moist and truly delicious! I was also out of sour cream and used yoghurt instead, worked perfectly!
This cake is soooooo good!!! It's incredibly moist and I love the walnuts in it, for both flavour and texture. When I found out I had a mere 1/3 cup of sour cream in the fridge, I added plain yogurt and ricotta cheese to make up the difference. Hmmmm, I may have to use that combo again! Thanks for posting!
Good banana cake. Very quick to put together and moist when it was done. I Couldn't find my bundt pan so used a tube pan and it worked just fine. Put a sour cream frosting on it when cool. 4 oz. cream cheese, 1/4 c. sour cream and 1/3 c. powdered sugar.