Prep 20 mins
Cook 45 mins
This is a recipe I got from my Roping the tastes of Texas cookbook. The recipe originated in a restaurant in 1985 in Victoria Texas. This one is so good it will actually melt in your mouth! Times do not include cooling time.
- 3 cups sugar
- 4 eggs
- 1 cup butter, melted
- 1 teaspoon baking soda
- 1 cup sour cream
- 4 very ripe bananas, mashed
- 3 cups all-purpose flour
- powdered sugar
- Preheat oven to 350°.
- Grease and flour a 10-inch bundt pan; set aside.
- Place sugar in a large mixing bowl, in the order listed, stir in eggs, butter, baking soda, sour cream and bananas.
- Add and stir in flour 1 cup at a time until just mixed.
- Spoon batter into the prepared pan and bake 45 minutes or until a toothpick inserted near the center comes out clean.
- Cool cake in pan for 30 minutes on a wire rack. Remove from pan and cool completely.
- Sprinkle cake with powdered sugar, if desired.
This cake is very moist and has a great banana flavor. I agree with other reviewers that the 3 cups of sugar is too much, when I make this again, I will cut that by half. Also, the baking time stated is not long enough. I used a Bundt pan and my cake took a little over an hour before it was done. The top was getting too brown, so I covered it with foil and lowered the oven temp. to 325 degrees F. I also added a little vanilla extract to the cake. I would make this cake again.
Substittuted 1 cup plain yogurt and I halved the amount of sugar. Baking time, little over an hour with bundt pan. Very moist. Pecans, chopped gave a nice addition. Really good and easy to make...DizieZoe
Very good banana cake and so easy. Takes very little time. Did not make any adjustments, except it takes longer to bake than 45 minutes. May add English walnuts the next time.