So we all have tons of bananas that are so ripe and you are sick of making my fabulous One Pot Banana Bread !?? Ok, Ok I hear your cries!
Here we go with a lighter version banana cake recipe.
For all you WOODIE INSIDERS, you have the frozen banana trick up your sleeve, remember that little gem?
Yield 2- 8″ Cake layers or 24 Cupcakes
Or 1 Half Sheet Layer (Click here for more on Pan Sizes )
Prepare your cake pans by tracing a circle onto a piece of parchment paper using the cake pan as a guide and cut out the circle. Generously grease the cake pan with Pan Grease, place the parchment circle into the bottom of the pan and then grease the parchment lightly as well.
Butter 12 Tablespoons (168g)
Granulated Sugar 1 cup (200g)
Fresh Eggs 2 large (100g)
Vanilla Extract 1 teaspoon
Super Ripe Bananas 3-4 medium sized (450g)
Cake Flour 2 1/4 cups (270g)
Baking Soda 1 teaspoon (5g)
Sour Cream or Yogurt 6 Tablespoons (90g)
Modified Alternating Creaming Method
In the bowl of your Kitchen Aid mixer fitted with the paddle attachment, cream the butter and the sugar until very light and fluffy.
Combine the eggs and the vanilla extract together and slowly add to the creaming mixture. Stop the mixer and scrape the sides to ensure proper mixing, before adding more of the egg mixture.
Once it has all been incorporated, you can add 1/2 of the sifted dry mixture which consists of the cake flour, baking soda and salt.
Mix well and scrape the sides of the bowl before adding half of the mashed banana and your choice of cream or yogurt.
Last add the remaining dry mixture and mix just until combined and then end with the remaining banana/sour cream mixture..
Portion into desired pans or muffin liners and bake immediately at 350 degrees F for approximately 25-40 minutes or UNTIL ITS DONE
Cool completely at room temperature and then either proceed to ice with your choice or icing or simply wrap your cake layers for freezing.