I used the ingredients as directed but changed the technique, which is why I can definitively say that this is banana CAKE (light and fluffy) and not banana BREAD (heavy, dense). Cream the butter and sugar until light, fluffy and noticeably lighter in color, a good few minutes. Add the eggs, one at a time, beating well after each. Add vanilla, then bananas. Add flour mixture alternately in thirds with the sour cream, beginning and ending with the flour mixture. You WILL have a lighter cake. Sweet, moist, banana-y. Great for cupcakes (baked about 21-22 minutes at 350 degrees) and topped with vanilla or chocolate buttercream .
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I used the ingredients as directed but changed the technique, which is why I can definitively...