Description
Indulge in this moist and flavorful Crazy Banana Cake, made with ripe bananas, creamy sour cream, and optional chocolate chips and walnuts. Perfect for breakfast, dessert, or a sweet snack, this cake combines the natural sweetness of bananas with a rich, buttery texture and a hint of vanilla.
Ingredients
Scale
Banana Cake Batter
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup sour cream
Optional Mix-Ins
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
- Prepare the Baking Pan: Grease a 9×5-inch loaf pan using butter or non-stick spray. Optionally line the bottom with parchment paper for easier removal.
- Mash the Bananas: In a medium bowl, mash the ripe bananas with a fork until smooth but still slightly lumpy for texture. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Follow by adding the vanilla extract and combine thoroughly.
- Incorporate the Bananas: Gently fold the mashed bananas into the wet mixture ensuring even distribution without over-mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly blend the leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet banana mixture, alternating with the sour cream, mixing just until combined to avoid a dense cake.
- Add Optional Ingredients: Fold in chopped walnuts and chocolate chips if using, gently so the batter retains some airiness.
- Pour the Batter into the Pan: Transfer the prepared batter into the loaf pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Place in the oven and bake for 55-65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Prepare for Serving: Dust the top of the cake with powdered sugar if desired for a sweet finishing touch.
- Slice and Enjoy: Cut the cake into approximately 10 slices. Serve as is or with whipped cream or vanilla ice cream for added indulgence.
- Storage: Keep any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.
- Variations: Customize by adding spices like cinnamon or nutmeg, or incorporate shredded coconut or pineapple for a tropical flavor twist.
- Serving Suggestions: This cake is versatile and perfect for breakfast, dessert, or a sweet snack anytime.
Notes
- Ensure bananas are very ripe for the best natural sweetness and flavor.
- Adjust the sugar amount based on the sweetness of your bananas to keep the cake balanced.
- Feel free to customize the cake by adding your favorite mix-ins like nuts or chocolate chips to suit your preference.
