Banana Cake 1997 Joy

Name: Banana Cake 1997 Joy
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2 bananas, ripe large; 2 tablespoons sour cream (plain yogurt ok); 2 eggs, large; 2 teaspoons lemon zest; 1 1/2 teaspoons vanilla extract; 2 cups cake flour; 3/4 cup plus 2 tbs sugar; 1 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 10 tablespoons butter, softened

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Recipe by Ambervim

From the 1997 Joy of Cooking. This is a plain cake letting the bananas stand out.

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READY IN: 55mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

bananas, ripe large
2

tablespoons sour cream (plain yogurt ok)
2

eggs, large
2

teaspoons lemon zest
1 ¹⁄₂

teaspoons vanilla extract
2

cups cake flour
³⁄₄

cup plus 2 tbs sugar
1

teaspoon baking soda
³⁄₄

teaspoon baking powder
¹⁄₂

teaspoon salt
10

tablespoons butter, softened

DIRECTIONS

All ingredients should be at room temperature.
Preheat oven to 350°F.
Grease and flour 9" springform pan or line bottom with parchment paper (or use a silicone pan).
Combine in food processor bananas and sour cream.
Add eggs, lemon zest and vanilla and blend.
In mixer, blend flour, sugar, baking soda, baking powder and salt.
Add half the banana mix and butter to the flour. Beat on low until the dry are moistened.
Increase speed to medium and beat for 1.5 minutes.
Gradually add the remaining banana mixture in 2 batches and beating for at least 20 seconds after each addition.
Scrape batter into the pan and spread evenly.
Bake until toothpick comes out clean and cake springs back, about 30-40 minutes.
Let cool in the pan on rack for 10 minutes.
Slide a thin knife around to detach and remove sides of pan.
Dust with powdered sugar or frost with something nice.