Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (2.5g) ground cinnamon (optional)
  • ¼ teaspoon (1.25g) salt
  • ½ cup (113g, 1 stick) unsalted butter, softened, plus more for greasing the pan
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (approximately 3 medium) mashed overripe bananas
  • ½ cup (120ml) sour cream (or plain yogurt)
  • ½ cup (60g) chopped walnuts or pecans (for topping) - Optional

Instructions:

  1. Grease and flour the 9x5 inch loaf pan to prevent sticking.
  2. Whisk together flour, baking soda, cinnamon (if using), and salt in a medium bowl. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, mash the bananas until smooth and stir in the sour cream.
  6. Gradually add the dry ingredients to the creamed mixture, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  7. Pour the batter into the prepared loaf pan and sprinkle with chopped nuts, if desired.
  8. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Enjoy this delightful banana cake recipe!