BANANA SOUR CREAM CRUNCH CAKE
This is being posted at Tinkerbell's request. I made this twice a month while I was working as a cook at a hospice facility in Mesa AZ. It is a wonderful way to use up over-ripe bananas
Provided by Mean Mary
Categories Dessert
Time 51m
Yield 1 bundt cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Pour package of butterscotch chips into a medium bowl and combine with 1 teaspoon cinnamon so most of chips are coated. Preheat oven to 350 degrees F.
- In a mixing bowl, cream butter with sugar, then beat in eggs. Add mashed bananas, vanilla, and sour creame. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Gently incorporate dry ingredients into the banana mixture, stirring to blend.
- Heavily grease and lightly flour bundt pan. Sprinkle half of the cinnamon/chip mixture in bottom of bundt pan then gently pour cake batter over top of the chips. Sprinkle the remaining chip mixture over top of cake. Bake for 45 minutes or until toothpick or cake tester comes out clean. Cool on wire rack for 10 minutes then remove from cake pan.
- This is a very moist cake and I never made a glaze or icing for it but you may lightly dust with powdered sugar, if desired.
Nutrition Facts : Calories 410.1, Fat 18.9, SaturatedFat 13.1, Cholesterol 56.3, Sodium 296.7, Carbohydrate 56.5, Fiber 1.2, Sugar 38.5, Protein 4.3
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Anjana Bantawa
[email protected]This cake is so simple to make, yet it's so delicious. I love the combination of banana and sour cream. It's a classic recipe that I'll be making for years to come.
Elizabeth Sauceda
[email protected]I made this cake into cupcakes and they were a huge hit at my son's birthday party. I decorated them with sprinkles and mini chocolate chips. The kids loved them!
Jazzy Hutcherson
[email protected]I used fresh blueberries instead of bananas in this cake. It was a refreshing and delicious twist on the classic recipe. I'm sure other fruits, such as strawberries or raspberries, would also be good.
Lae Lae
[email protected]I added chopped walnuts to the batter and it gave the cake a nice crunchy texture. I also sprinkled some chopped walnuts on top of the frosting. It was a delicious and beautiful cake.
Nayah Green
[email protected]I love chocolate, so I added a chocolate ganache to this cake. It was heavenly! The chocolate ganache perfectly complemented the banana and sour cream flavors. I highly recommend trying this variation.
Shahdab Khan
[email protected]This cake is a lifesaver for busy moms like me! It's so easy to make and it always turns out great. I can even make it ahead of time and freeze it. It's the perfect dessert for parties or potlucks.
Munna
[email protected]I made a few substitutions to make this cake a little healthier. I used whole wheat flour instead of white flour, and I used Greek yogurt instead of sour cream. The cake still turned out delicious and moist, and it was a hit with my family.
Mushy anifantis
[email protected]I'm always looking for gluten-free desserts that are both delicious and easy to make. This cake fits the bill perfectly! I used gluten-free flour and it turned out great. My whole family loved it.
Ghirdari Lal
[email protected]This was my first time making this cake and it was a huge success! I was worried that it would be too dry, but it was actually very moist and flavorful. The frosting was also delicious and easy to make. I will definitely be making this cake again.
Clay
[email protected]I've made this cake several times and it always turns out perfect. It's moist and flavorful, and the sour cream frosting is the perfect complement. I always get rave reviews when I bring it to potlucks or bake sales.