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This old-fashioned banana cake is light and wonderful to serve friends and family anytime. You will love this with your morning coffee or serve it as dessert. It really does not need frosting but would be good with caramel, a powdered sugar glaze or cream cheese frosting. I usually just sprinkle with powdered sugar before serving to guests. This would make a great cake for the holidays. I am always looking for ways to use up bananas and this is one of the best.
3 bananas, mashed
1 stick butter or 8 tablespoons or 1/2 cup, softened
1 cup white granulated sugar
1/4 cup brown sugar
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chocolate chips (optional)
1 cup chopped nuts, pecans or walnuts, (optional)
Mash bananas and set aside. Cream butter, granulated sugar, brown sugar, eggs, sour cream and vanilla with mixer. Whisk together flour, baking soda, ground cinnamon and salt. Pour into creamed mixture and mix until all ingredients are combined. Fold in bananas, chocolate chips and nuts mixing with a spoon. Spray a 10 inch bundt pan with cooking spray. Pour in cake batter and bake in preheated 350 degree oven for 60-65 minutes until center tests done. Let cool 10-15 minutes. Makes 1 cake. Enjoy!
Note: We like this cake both with the chocolate chips and nuts and without either. Our favorite of the two is without the nuts and chips. You can experiment to your taste. It keeps well for several days in a cool place unrefrigerated.
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