From, "California Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily InBox Newsletter.


  • 1 cup mashed bananas (about 3 small bananas)
  • 1/2 cup sour cream
  • 2-1/4 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1-1/2 teaspoons cinnamon
  • 1 cup pecans, chopped
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 large eggs
  • 1-1/4 teaspoons vanilla extract
  • Powdered sugar (optional)


1.  Preheat oven to 350 degrees.  Butter and flour a 9x13-inch pan.
2.  Mash bananas well and stir in sour cream.
3.  Sift together flour, baking soda, salt, nutmeg and cinnamon.  Stir in the chopped nuts and set aside.
4.  Cream butter for 1-1/2 to 2 minutes.  Add the sugars, blending well.  Add the eggs one at a time.  Stir in vanilla.  Add the flour mixture alternately with the banana mixture.  Mix well.  Spoon batter into the prepared pan and smooth surface.
5.  Bake for 40-45 minutes or until cake is golden brown on top and comes away from sides of pan.
6.  Cool completely on cake rack.  Just before serving, dust top with powdered sugar, if desired.


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