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This wonderfully moist banana cake is so easy to whip up, you'll want to make it often. The nuts are optional. If you're not crazy about cinnamon, feel free to omit it from the glaze.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1-1/2 cups flour
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
- 1 cup sugar
- 1/2 cup oil
- 2 eggs
- 1 cup mashed ripe bananas
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
- Cinnamon Glaze:
- 1 cup confectioners' sugar
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 to 2 Tbsp milk or cream
Preparation:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil.
In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.
In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.
Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.
Yield: 24 to 36 servings, depending on cut size
In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.
In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.
Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.
Yield: 24 to 36 servings, depending on cut size
