Banana Snack Cake

With the greater Seattle area in the midst of the first massive snowstorm of the year (ie: we have a trace of snow on the ground), I settled into the kitchen to use up some black bananas. Yes, there’s always those couple in each bunch my kids don’t devour before they’re past the point of really being edible on their own. I just throw the black ones into the freezer one at a time until I have three or four saved up. Then I make some kind of bread, cake or muffins out of them. Just set on the counter to defrost and peel them out of their blackened shells. They are sweet, soft and perfect for baked goods.

This cake is chock full of banana flavor and is the perfect thing to keep my insides warm after playing with my kids in the snow. Mmmmmm.

Banana Snack Cake (adapted from allrecipes.com)

3/4 cup white sugar
3/4 cup brown sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sour cream
1 1/2 cup mashed bananas (3-4 bananas)
1 1/2 cups flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan.
In a small bowl, dissolve baking soda in the sour cream, stir and set aside.
In a large bowl, cream butter and sugars until light. Add eggs and beat well. Add the mashed bananas and vanilla extract and mix in. Add flour and mix until just combined. Fold in the sour cream/soda mixture.
Pour batter into the prepared 9×9 inch pan and bake at 350 degrees F (175 degrees C) for 50-60 minutes or until done.