Last Sunday, we were invited to a friends for dinner. I was going to bring a pumpkin spice cake in honor of fall. But apparently they don't like pumpkin.
I KNOW!
I don't understand it either. So I decided to make a banana bread cake instead. As you may recall, I made this banana bread recipe a while back. It's tried and true from mom and has never failed me. But this recipe called for sour cream. And I have decided that sour cream is the secret ingredient to a lot of desserts.
INGREDIENTS:
1/2 c shortening
1 c sugar
2 eggs
3 medium bananas, mashed (the riper, the better)
3 T sour cream
1 T lemon juice
2 c flour
1 1/2 t baking powder
1/2 t salt
1/2 t baking soda
Preheat oven to 350.
Cream the shortening and sugar in a large bowl with your mixer. Beat in the eggs and then the bananas, sour cream and lemon juice.
In a separate bowl, whisk together your flour, baking powder, salt, and baking soda. Add the dry mix to the banana mix and stir until just incorporated.
Pour into a loaf or bundt pan. Bake for 60 minutes or until toothpick comes out clean.
VERDICT:
Amazing! This was so incredibly moist. My friend's husband ate like 4 pieces! And it was still moist 2 days later when I ate some after work.
I really like that this recipe does not call for oil. I think the sour cream gives it the perfect amount of moistness without making it greasy.
Stop reading and start baking!
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