Yield: 1 Servings
|½ cup||Softened butter|
|1 teaspoon||Baking soda|
|¼ cup||Sour cream|
|1 cup||Ripe bananas; (2 large)|
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.