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Banana Cake II

Reviewed: Feb. 14, 2011
I made this cake yesterday and the center sunk. I followed the recipe except, as read in other reviews, used 1/2c sour cream and 1/4c milk instead of sour milk. I creamed the sugar and butter together first for at least 2 minutes, then added one egg at a time, then the vanilla, mixing between all that. I greased and floured the pan. I checked it at 20 minutes, but it was obvious that it wasn't done. At 33 minutes I thought it was done. The edges were quite brown and pulled away from the pan, the cake was golden, domed, and springy to the touch in the center. Toothpick came out clean. I took it out of the oven and onto a rack, and a few minutes later, the center had sunk. There were spots that it was not cooked well enough in the center, but something else went wrong for sure. I don't know what though. Others have had the same problem in their reviews. The cake was edible along the edges, but my husband said he could barely taste the banana. A lot of work for major disappointment. Looking for another banana cake recipe. :(
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