Sour Cream Banana Cake
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Early into our relationship, I made my (now) husband Nico banana bread. It was a recipe I’d been using a long time, only I added dark chocolate chips to make it interesting. This little loaf meant two things: 1) I liked him, and 2) I could bake. Both true. For his birthday I decide to make a sour cream banana cake, to which I add a thin layer of dark chocolate, lest he forget—I still like him, and I can still bake.
I love this cake as much for the mellow banana flavor of the bread layer as for the supremely sweet layers of icing. They need each other. The chocolate, which I slathered in the middle, becomes a nice mid-bite snap once refrigerated. I don’t know if this addition would please the author’s great-grandparents, who she writes brought the recipe with them from Denmark, but it worked fine for us.
Although tangier by way of the sour cream, this cake is not unlike the banana bread I made back in the beginning, when our romance was new and uncertain, and we didn’t yet know these little gifts were leading to a love.
The following is the recipe I used, as found here
2 cups packed brown sugar
1 cup sour cream
1 cup butter
1 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons vanilla extract
4 cups sifted cake flour
1 cup chopped walnuts
1/2 cup butter
4 cups confectioners' sugar
1/4 cup sour cream
1 teaspoon vanilla extract
Cream brown sugar and 1 cup butter, add eggs 1 at a time; beat well. Add mashed bananas and flour and salt, baking soda along with 1 cup sour cream . Add vanilla and nuts last.
Pour batter into 3 - 9 inch pans or a 13 x 9 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake..
To make Frosting: Mix 1/2 cup of butter or margarine, 4 cups of confectioners' sugar and 1/4 cup sour cream (more if needed). Add 1 teaspoon vanilla and beat until fluffy.