Some of my favorite recipes have been discovered/created while I was trying to get rid of excess ingredients in my kitchen. This is one of those recipes.
I had an unopened carton of sour cream and two over-ripe bananas (if you know me, you know that I ALWAYS have overly ripe bananas!). I did a search for “sour cream, banana recipes” and found a lovely recipe that I tweaked. It’s my new favorite banana cake recipe and it’s totally worth going out and buying a carton of sour cream and letting a few bananas go brown!
BANANA BARS
- 2 cups of flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (room temperature)
- 1 ½ cups sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 ripe bananas lightly mashed
- ½ cup nuts (pecans or sliced almonds work well)
Preheat oven to 350 degrees and spray a 9” x 13” pan with cooking spray.
Whisk the flour, baking soda and salt together and set aside. Cream the butter and sugar together. Add the eggs, one at a time, beating well after each egg. Beat in the sour cream and vanilla. Stir in the bananas. Add the dry ingredients and stir just until mixed. Stir in the nuts and pour the batter into your prepared pan and gently smooth the top.
Bake for 25 -30 minutes until the top is golden and a cake tester comes out clean when inserted near the middle. Cool.
FROSTING
- ¼ cup of room temp butter (or coconut oil)
- 4 ounces cream cheese
- 1 teaspoon vanilla
- 1 ¼ cup powdered sugar
- 1-2 Tablespoons milk
Cream the butter and cream cheese together. Add the vanilla. Stir in powdered sugar and add milk until you get the consistency you desire.
If you like a bigger frosting to cake ratio, double the frosting recipe. But, seriously this amount was plenty for me and my sweet tooth. I hope you give this recipe a try and it becomes one of your favorites too!
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Healthy Banana Applesauce Cocoa Cake {Dairy free, Egg free, Oil free}
Read more of Ann’s contributions to allmomdoes here.
