Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Softened butter |
| 1¼ cup | Sugar |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Baking soda |
| ¼ cup | Sour cream |
| 1 cup | Ripe bananas; (2 large) |
| 1½ cup | Flour |
| ¼ teaspoon | Salt |
One of the moistest banana cakes we`ve ever eaten...I don`t remember where the recipe is from, I`ve been making it for so many years. If you so desire, you may add a few mini chocolate chips to the batter.
Preheat oven to 350`. Beat butter, sugar, eggs, & vanilla. Dissolve baking soda in sour cream. Add to mixture & beat well. Add bananas and dry ingredients. Mix just until blended. Bake in a sprayed 9x9 pan at 350`for 45-50 minutes.
Have a cup of coffee & enjoy this cake!! Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Aug 08, 1998, converted by MM_Buster v2.0l.