Description
Indulge in this moist and flavorful Crazy Banana Cake made with ripe bananas, creamy sour cream, and optional chocolate chips and walnuts. This banana bread is perfect for breakfast, dessert, or a sweet snack, offering a deliciously unique twist on the classic recipe.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup sour cream
Optional Mix-Ins
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chocolate chips (optional)
For Serving
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the banana cake.
- Prepare the Baking Pan: Grease a 9×5-inch loaf pan with butter or non-stick spray and optionally line the bottom with parchment paper to prevent sticking.
- Mash the Bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps to add texture to the cake.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then add vanilla extract and blend until combined.
- Incorporate the Bananas: Gently fold the mashed bananas into the wet butter-sugar-egg mixture using a spatula, ensuring an even distribution.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with spoonfuls of sour cream, mixing just until combined to avoid overmixing.
- Add Optional Ingredients: Fold in chopped walnuts and chocolate chips if using, making sure they’re evenly dispersed throughout the batter.
- Pour the Batter into the Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely, ensuring clean slicing later.
- Prepare for Serving: Dust the top of the cooled cake with powdered sugar if desired for a decorative finish.
- Slice and Enjoy: Slice the cake into approximately 10 pieces and serve as is or with whipped cream or vanilla ice cream for extra indulgence.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze tightly wrapped for up to 3 months to preserve freshness.
- Variations: Customize your banana cake by adding spices such as cinnamon or nutmeg, or incorporate shredded coconut or pineapple for a tropical flavor twist.
- Serving Suggestions: Enjoy this versatile cake for breakfast, as a delightful dessert, or a sweet snack anytime.
Notes
- Ensure bananas are very ripe for the best sweet and rich flavor.
- Adjust the sugar quantity depending on the natural sweetness of the bananas used.
- Feel free to customize the recipe with your favorite mix-ins like nuts, fruits, or chocolate chips.
