Sour Cream Banana Cake Recipe

Ingredients

The Essential Items:

The essential items for this Sour Cream Banana Cake recipe include ingredients that provide moisture, richness, and flavor to the cake. The primary ingredient is bananas, which are ripe and mashed to create a sweet and creamy texture.

The use of sour cream adds a tangy and moist element to the cake, balancing out the natural sweetness of the bananas. Brown sugar contributes a deep and caramel-like flavor, while granulated sugar provides a touch of sweetness without adding a distinct flavor profile.

Butter and oil are essential for binding the ingredients together and creating a tender crumb. The use of large eggs adds moisture, richness, and structure to the cake, while vanilla extract enhances the overall flavor and aroma.

Cinnamon, nutmeg, and salt add warmth and depth to the cake without overpowering its primary flavors. All-purpose flour provides structure and texture, while baking powder helps to leaven the cake and create a light and fluffy consistency.

Finally, chopped walnuts or pecans (optional) provide added texture and flavor to the cake, adding a satisfying crunch to each bite. By combining these essential ingredients in harmony with one another, we can achieve a truly exceptional Sour Cream Banana Cake recipe that is both moist and decadent.

To ensure success, it’s crucial to use high-quality ingredients that meet the specifications outlined in this recipe. Ripe bananas and fresh sour cream are essential for creating the optimal flavor and texture.

Using old or low-grade butter and oil can compromise the texture of the cake, while subpar flour may result in an unpleasant consistency. Taking the time to select top-notch ingredients will make all the difference in achieving a truly exceptional Sour Cream Banana Cake that is both beautiful and delicious.

3 large ripe bananas

The three large ripe bananas required for this recipe are an essential ingredient in providing natural sweetness and moisture to the sour cream banana cake.

Ripeness is a key factor in selecting the right bananas, as they should be yellow with brown spots, but not yet overripe or mushy. This level of ripeness ensures that the bananas are sweet and have a creamy texture when mashed.

Here’s what you need to know about using 3 large ripe bananas in this recipe:

• The bananas should be free from any visible signs of mold or spoilage, ensuring that the cake turns out fresh and safe to eat.

• The bananas should not be too green, as they will not have reached their natural sweetness level and may impart a starchy taste to the cake.

When selecting the right bananas for this recipe, it’s essential to consider the size of the bananas. Three large ripe bananas will provide approximately 2 cups of mashed banana puree, which is the desired amount needed for the recipe.

The bananas can be used at room temperature or refrigerated until ready to use in the recipe. It’s best to mash them just before adding them to the cake batter to ensure they are incorporated evenly and don’t compromise the texture of the finished product.

1/2 cup unsalted butter, softened

The recipe for the Sour Cream Banana Cake calls for 1/2 cup of **unsalted butter**, which should be softened to room temperature.

This amount of butter provides richness and tenderness to the cake, while also contributing to its moisture level.

To ensure that the butter is properly softened, take it out of the refrigerator about an hour before you plan on using it in the recipe.

You can also try microwaving the butter for a few seconds or placing it near a warm oven (away from direct heat) to speed up the softening process.

Once the butter is softened, use a mixer or electric beater to cream it until it’s light and fluffy. This will help incorporate air into the butter and make it easier to mix with the other ingredients in the recipe.

1 cup granulated sugar

The primary ingredient we will focus on for this recipe is granulated sugar, which plays a crucial role as both a sweetener and a texture modifier.

Granulated sugar is also known as white sugar or sucrose. It’s composed of about 99% pure sucrose, with small amounts of other carbohydrates like glucose and fructose.

Sucrose molecules are made up of glucose and fructose bonded together through an oxygen atom, creating a crystalline structure that dissolves easily in water.

When measuring granulated sugar for this recipe, it’s essential to use a standard cup size. A typical US cup contains approximately 200 grams (7 ounces) of sugar.

The amount of sugar needed in this Sour Cream Banana Cake Recipe is one cup of granulated sugar, which will yield the correct balance of sweetness and structure in the final product.

Using high-quality granulated sugar ensures that the cake has a fine texture and a deep, rich flavor. Low-quality sugar may have impurities or additives that affect the taste and appearance of the cake.

It’s worth noting that granulated sugar can be replaced with other sweeteners like honey or maple syrup in some recipes; however, this will alter the overall flavor profile and may require adjusting the liquid content as well.

2 large eggs

The ingredients for this recipe are listed below, including 2 large eggs which are a crucial component of the cake.

Eggs

For this recipe, we need 2 large eggs. Eggs serve multiple purposes in baking. They add moisture, richness, and leavening to the batter. The proteins in egg whites help to strengthen the gluten network in the flour, while the yolks contribute to the emulsification of the butter and sugar.

Eggs are a critical ingredient in many baked goods, including cakes, cookies, and pastries. They can be used whole, or their components can be used separately – egg whites for meringues and whipped cream, and egg yolks for mayonnaise and custards.

Other Ingredients

The following ingredients are also required for this Sour Cream Banana Cake Recipe:

• 1 cup mashed bananas – ripe bananas will provide natural sweetness and moisture to the cake.
• 1/2 cup unsalted butter, softened – adds richness and tenderness to the cake.
• 1 cup granulated sugar – provides sweetness and helps to balance the flavors in the cake.
• 1 teaspoon baking powder – leavens the batter and helps the cake to rise.
• 1/2 teaspoon salt – enhances the flavors in the cake and helps to control yeast growth.
• 1 cup sour cream – adds moisture, tenderness, and a tangy flavor to the cake.
• 2 teaspoons vanilla extract – provides a sweet and aromatic flavor to the cake.
• 2 cups all-purpose flour – provides structure and texture to the cake.

The combination of these ingredients will result in a moist, flavorful, and delicious Sour Cream Banana Cake that is perfect for any occasion.

1 teaspoon vanilla extract

When it comes to adding flavor to baked goods, ingredients like vanilla extract play a significant role in enhancing the overall taste and aroma of a dish.

Vanilla extract, specifically one teaspoon, is often used as a common ingredient in many recipes due to its unique characteristics and versatility. In the case of the Sour Cream Banana Cake Recipe, the addition of vanilla extract serves several purposes.

Firstly, it contributes to the overall depth and warmth of the flavor profile, which is especially important when working with sweet ingredients like banana and sugar. The subtle sweetness of vanilla complements the natural sweetness of the bananas, preventing the cake from becoming too overpowering or cloying.

Secondly, vanilla extract helps to balance out the acidity of the sour cream, creating a harmonious and smooth flavor experience for the palate. This is crucial in maintaining the delicate balance between sweet and savory flavors that characterizes a well-crafted dessert like banana cake.

The use of one teaspoon of vanilla extract also provides a subtle nod to classic desserts, paying homage to traditional baking practices while still allowing room for creative experimentation. In this case, the combination of sour cream and banana with vanilla extract creates an intriguing flavor dynamic that is both comforting and innovative.

Furthermore, using high-quality vanilla extract can make a significant difference in the overall taste experience of the cake. Look for extracts that are 100% pure, without artificial additives or preservatives, to ensure maximum flavor impact.

In conclusion, incorporating one teaspoon of vanilla extract into the Sour Cream Banana Cake Recipe is not only a nod to traditional baking practices but also an essential step in crafting a dessert that is both unique and timeless.

1 3/4 cups allpurpose flour

All-purpose flour is a fundamental ingredient in baking, particularly when it comes to creating a moist and tender crumb like that found in our Sour Cream Banana Cake recipe. 1 3/4 cups of all-purpose flour represents about 21% of the total dry ingredients used in this recipe.

The type of flour used can affect the final texture and flavor of the cake. All-purpose flour, also known as plain flour or cap flour, is a versatile flour made from wheat that contains a balanced proportion of hard and soft wheat flours. This balance provides an all-purpose flour with a moderate protein content (around 10-12%) making it suitable for various baked goods such as cakes, cookies, breads, and pastries.

The use of all-purpose flour in our recipe helps to provide structure, texture, and moisture retention. When combined with other ingredients like sugar, eggs, sour cream, and ripe bananas, the all-purpose flour contributes to creating a rich and decadent banana cake that’s both fluffy and flavorful.

1 tsp baking powder

Baking powder is a crucial ingredient in many baked goods, including the sour cream banana cake recipe. It serves as a leavening agent, which means it helps to release gases and cause the dough or batter to rise during baking.

The 1 tsp (teaspoon) of baking powder called for in this recipe might seem like a small amount, but it’s exactly what’s needed to produce a light and fluffy texture in the cake. Baking powder is a blend of two main ingredients: baking soda (sodium bicarbonate) and an acid (usually cream of tartar).

When you combine the dry ingredients with liquid ingredients like sour cream, sugar, eggs, and mashed bananas, the baking powder starts to release its gas content, which gets trapped in the dough. As the cake bakes, these gases expand and create air pockets within the batter, resulting in a tender, airy crumb.

It’s worth noting that baking powder is a double-acting leavening agent, meaning it releases gas twice: first when it comes into contact with liquid ingredients (such as sour cream or buttermilk), and again when exposed to heat during baking. This dual action helps the cake rise faster and more consistently.

The 1 tsp of baking powder is just one part of a balanced formula that will produce a delicious, moist banana cake. The recipe combines this leavening agent with acidic ingredients (like sour cream) to create a perfectly balanced flavor profile.

1/2 tsp salt

The ingredients for this delectable sour cream banana cake recipe are as follows:

To begin with, we have 3 large ripe bananas that will serve as the moist and sweet core of our cake.

Next, we’ll need 1 1/2 cups (190g) of all-purpose flour to provide structure and texture to our baked masterpiece.

Around half a teaspoon of salt is crucial in bringing out the flavors of other ingredients and maintaining the balance of sweetness.

We will also be using 1 teaspoon of baking powder to give our cake a gentle rise and lightness.

One cup (200g) of unsalted butter, softened to perfection, will add richness and tenderness to our banana-infused delight.

The addition of 1 cup (200g) granulated sugar will provide a touch of sweetness that complements the natural sweetness of bananas.

One large egg and one large egg yolk will serve as binding agents, holding all our ingredients together in harmony.

We’ll also be using 4 ounces (115g) sour cream to add moisture, tenderness, and a touch of tanginess to our cake.

A teaspoon of pure vanilla extract will infuse our cake with its unmistakable flavor and aroma.

Finally, we can top it all off with some chopped walnuts or pecans if desired for added crunch and texture.

6 oz sour cream

The 6 oz sour cream plays a crucial role in the recipe for Sour Cream Banana Cake, as it contributes to both flavor and texture.

Sour cream brings a tangy taste to the cake, balancing out the sweetness from the sugar and bananas, while also adding a richness that complements the other ingredients.

The acidity in sour cream helps react with baking soda to release carbon dioxide gas bubbles during the mixing process, resulting in a light and fluffy texture for the cake.

When selecting sour cream, it’s essential to ensure you choose an unsweetened type, as sweetened versions will alter the balance of flavors in your final product.

You can use either full-fat or low-fat sour cream, depending on your personal preference. However, keep in mind that using low-fat may result in a slightly less moist cake.

If you don’t have an 8-ounce container of sour cream, you can also measure out 6 ounces by filling a smaller cup halfway and then topping it off with regular yogurt or milk to match the specified weight.

Instructions

The Cake Preparation:

The Sour Cream Banana Cake recipe requires attention to detail and careful execution to produce a delicious and moist cake.

To begin, ensure you have all the necessary ingredients and equipment within reach:

• 2 large ripe bananas
• 1 cup sour cream at room temperature
• 1/2 cup unsalted butter softened to room temperature
• 1 3/4 cups granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Mix the sugar and butter in a large bowl until light and fluffy. Then, add the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Add the vanilla extract and mix well. Mash the ripe bananas in a separate bowl and add them to the sugar mixture, mixing until just combined.

In a separate container, whisk together the flour, baking powder, and salt.

Alternate between the wet ingredients (sour cream) and dry ingredients (flour mixture), beginning with the dry ingredients. Mix on low speed until just combined.

Pour the cake batter into a greased 9×13 inch pan and smooth the top.

Bake in a preheated oven at 350°F for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Preheat oven to 350°F (175°C)

The first step in creating this scrumptious Sour Cream Banana Cake Recipe is to preheat the oven, and it’s essential to get it just right. To do this, locate your oven controls or knobs, depending on your model, and turn the temperature dial to 350 degrees Fahrenheit.

Now, if you’re using a digital display oven, simply press the 3 button or enter “350” into the display according to your specific oven’s instructions. Be sure to confirm that the correct temperature has been set by checking for a beep or any other indicator on your display.

If you have an analog temperature dial, carefully turn it clockwise until the needle points to the number 3, followed by the letter “5” which indicates 350 degrees Fahrenheit. To double-check, verify that the numbers line up with the correct temperature markings on your oven’s temperature gauge.

Once you’ve successfully set the temperature, let the oven continue to preheat for approximately 10-15 minutes. You’ll know it’s ready when the display shows a steady 350°F (175°C) or when you hear the oven humming to indicate it has reached its desired temperature.

Now that your oven is preheated, it’s time to prepare the cake pan and other ingredients for baking. This will ensure that your Sour Cream Banana Cake turns out moist, fluffy, and utterly delicious!

Grease two 9inch round cake pans

To ensure that your delicious Sour Cream Banana Cake turns out perfectly, it’s essential to properly prepare your baking pans.

The first step involves greasing two 9-inch round cake pans with a small amount of butter or cooking spray.

Begin by taking one of the cake pans and placing it on the counter in front of you.

Open the container holding the butter or cooking spray and scoop out a small amount, about the size of a pea.

Next, rub the butter or cooking spray evenly onto the bottom and sides of the pan using your fingers or a spatula.

Make sure to cover all surfaces thoroughly, but avoid applying too much grease as this can cause problems during baking.

Once you’ve greased one pan, repeat the process with the second cake pan, following the same steps as before.

This ensures that both pans are prepared and ready for baking your delicious Sour Cream Banana Cake.

Prepare the mixture of flour, sugar, baking powder and salt in one bowl

To prepare the mixture of flour, sugar, baking powder, and salt for the Sour Cream Banana Cake recipe, follow these steps:

First, gather the ingredients required for this stage of the recipe.

• Flour: This will provide structure to the cake
• Sugar: Adds sweetness and helps in browning
• Baking powder: A leavening agent that aids in rising the cake
• Salt: Balances flavors

Next, measure out the correct quantities of each ingredient:

* 1 and 3/4 cups all-purpose flour
* 1 cup granulated sugar
* 2 teaspoons baking powder
* 1 teaspoon salt

Mix these dry ingredients together in a large bowl until they are well combined. This can be done using either a whisk or a spoon, depending on personal preference.

Ensure the mixing is thorough to avoid any lumps and to evenly distribute the ingredients.

This mixture of flour, sugar, baking powder, and salt will serve as the base for the Sour Cream Banana Cake. Proceed with adding wet ingredients according to the recipe instructions.

Cream the butter in another until light and fluffy

To cream the butter until light and fluffy is an essential step in making a moist and delicious sour cream banana cake. It requires patience, attention to detail, and a bit of practice to get it right.

The first thing you need to do is to make sure your butter is at room temperature. This is crucial because cold butter won’t cream properly, and you’ll end up with a dense and heavy cake. Take the butter out of the refrigerator and let it sit on the counter for about 30 minutes before starting.

Once the butter is softened, take an electric mixer or a stand mixer fitted with a whisk attachment and beat the butter until it’s creamy. You can start at a slower speed and gradually increase the speed as the butter begins to break down and become lighter in color.

The goal of creaming the butter is to incorporate air into it, which will help to create a light and fluffy texture in your cake. To do this, you’ll need to beat the butter until it’s almost double its original volume. This can take anywhere from 5-10 minutes, depending on the speed of your mixer and the temperature of the butter.

As you cream the butter, it will go through several stages. First, it will become pale and creamy, then it will start to turn white and fluffy. Finally, it will reach a stage where it’s light and airy, with a smooth and even texture. This is when you know you’ve successfully creamed the butter.

Now that your butter is properly creamed, you can add in the other ingredients and mix until they’re just combined. Don’t overmix, as this will lead to a dense and heavy cake. Simply fold in the sugar, eggs, vanilla extract, sour cream, mashed bananas, flour, baking powder, salt, and any other ingredients you’re using.

Finally, pour the batter into a greased and floured pan and bake according to your recipe’s instructions. With a bit of practice and patience, you’ll be rewarded with a moist and delicious sour cream banana cake that’s sure to impress your friends and family.

Remember, the key to a successful sour cream banana cake is in the details. Don’t skip this step or take it for granted – take the time to properly cream the butter until light and fluffy, and you’ll be on your way to making an unforgettable dessert.

Add eggs one at a time and mix well after each addition

To make this delicious sour cream banana cake, follow these steps carefully and you’ll be rewarded with a moist and flavorful dessert that’s perfect for any occasion.

Instructions

1. Preheat your oven to 350°F (180°C). Make sure to adjust the temperature settings according to your preference, but this is the recommended setting for most conventional ovens.

2. Prepare three 8-inch (20cm) round cake pans by greasing them lightly with butter or cooking spray. This will ensure that the cakes release easily once they’re baked and cooled.

3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set aside for now.

4. Mash 4 ripe bananas in a separate bowl using a fork or a potato masher until they’re smooth and creamy. You can use more or fewer bananas depending on how strong you want the banana flavor to be.

5. In another large mixing bowl, whisk together 1 cup of granulated sugar, ½ cup of unsalted butter (softened), and 2 large eggs. Mix well until the mixture is smooth and creamy, then add the mashed bananas and mix again until well combined.

6. Gradually add the flour mixture to the wet ingredients in three parts, alternating with 1 cup of sour cream and mixing well after each addition. Make sure not to overmix the batter at any point.

7. Pour the cake batter evenly into the prepared pans and smooth out the tops with a spatula. Tap the pans gently on the counter to remove any air bubbles that might be trapped in the batter.

8. Bake the cakes for 25-30 minutes or until they’re golden brown, a toothpick inserted in the center comes out clean, and the edges are set. You can cover the tops with foil if you notice them getting too dark.

9. Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. This will help prevent the cakes from breaking or crumbling once they’re baked and cooled.

Tips and Variations

• To make this recipe even more decadent, you can top it with a cream cheese frosting made by beating softened cream cheese, butter, and vanilla extract together until smooth. You can also add chopped nuts or chocolate chips to the batter for added texture and flavor.

• Make sure not to overmix the batter at any point, as this will result in a dense cake that’s more like a brick than a sponge.

• You can use different types of sugar, such as brown sugar or honey, for a unique flavor profile. However, keep in mind that using different sugars may affect the overall texture and consistency of the cakes.

Mix the bananas, vanilla extract, then add to the butter mix

To make this decadent Sour Cream Banana Cake, it’s essential to carefully mix together two key components before combining them with other ingredients.

First, in a large mixing bowl, peel and mash 4-5 ripe bananas until they’re smooth and creamy. This will help break down the fibers and release their natural sweetness, which is crucial for this recipe’s flavor profile.

Next to this mashed banana mixture, combine 2 teaspoons of pure vainilla extract, 1/2 cup of melted butter, and 1/2 cup of granulated sugar. Mix these wet ingredients together until they’re well combined and the sugar has dissolved.

Now, add this butter-vanilla mixture to the mashed banana mixture and mix until just combined. Be careful not to overmix, as this can lead to a dense cake texture.

Gradually incorporate dry ingredients into the wet mixture

To begin making this delightful Sour Cream Banana Cake Recipe, it’s essential to have all the necessary ingredients ready and within reach. This ensures a smooth and efficient baking process.

The first step involves preheating the oven to 350°F (180°C). This setting will provide an optimal environment for the cake to rise and bake evenly. While waiting for the oven to heat up, you can start preparing the ingredients.

In a large mixing bowl, combine two cups of all-purpose flour, one teaspoon of baking powder, one-half teaspoon of baking soda, and one-quarter teaspoon of salt. These dry ingredients will form the foundation of the cake, providing structure and texture.

Gradually incorporate the dry ingredients into the wet mixture by whisking them together until well combined. This is a crucial step to ensure that there are no lumps or uneven distributions of ingredients in the batter.

Add one cup of granulated sugar to the mixing bowl, and continue whisking until it’s fully incorporated into the other ingredients. The sugar will contribute sweetness and tenderness to the cake.

Next, add two large eggs to the mixture. Whisk them in thoroughly until the batter is smooth and free of any lumps. The eggs will provide moisture and richness to the cake.

Mash three ripe bananas in a separate bowl using a fork or a masher. Add this banana puree to the mixing bowl and whisk it in until fully incorporated. The banana flavor and texture will add depth and character to the cake.

Finally, stir in one-half cup of sour cream, which will provide an extra boost of moisture and tenderness to the cake. Pour the batter into two 8-inch round cake pans that have been greased and floured. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Divide evenly between prepared pans

To divide evenly between prepared pans for the Sour Cream Banana Cake Recipe, you will need to follow a few simple steps.

First, ensure that all three pans (8 or 9-inch round cake pans) are thoroughly greased and floured to prevent the cakes from sticking.

Next, use a digital kitchen scale or measuring cups to accurately measure out the ingredients according to the recipe. This will help you determine how many ounces or grams each pan should receive.

Carefully divide the batter evenly among the prepared pans, making sure not to overfill any one pan. A good rule of thumb is to leave about 1/4 inch (6 mm) of space at the top of each pan.

To ensure even distribution, you can use a kitchen scale or measuring cups to portion out the batter into thirds, then divide those portions evenly among the pans. Alternatively, you can use an offset spatula to scoop and pour the batter into the pans in a steady stream.

Once all three pans are filled, smooth the tops of each cake with a spatula to remove any air pockets or excess batter.

Gently tap each pan on the countertop to level the batter and ensure it is even. This will help prevent the cakes from doming excessively during baking.

Finally, place all three pans in the oven at the specified temperature (350°F/180°C) for the recommended baking time (about 25-30 minutes). Keep an eye on them as they bake, and rotate the pans halfway through to promote even cooking.

By following these steps, you should end up with three evenly sized cakes that are perfect for layering in the Sour Cream Banana Cake Recipe. Happy baking!

Assembly

The Finishing Touches:

The final assembly of the Sour Cream Banana Cake requires attention to detail and a gentle touch to ensure that all components are properly aligned.

First, prepare the cake by leveling it if necessary, then split each layer in half horizontally using a serrated knife or cake leveler.

Carefully place one cake half on a serving plate or cake stand, applying a thin spread of cream cheese frosting to the top of the first layer as a stabilizer.

Next, arrange sliced bananas on top of the frosted cake, overlapping them slightly for an even, attractive presentation. Be mindful not to tear the banana slices while arranging them.

Top each layer with the second half of the cake and press gently to adhere. Frost the exterior of the cake using a serrated knife or offset spatula, starting from the top and working down in smooth, even strokes.

To achieve an attractive, symmetrical finish on the outside, rotate the cake periodically as you frost to prevent uneven buildup in certain areas.

Once complete, transfer the frosted cake to a wire rack set over parchment paper or a silicone mat for easy cleanup of any stray frosting debris. This is also helpful if the cake will be stored at room temperature before serving.

For a truly show-stopping presentation, top the completed cake with a sprinkle of chopped walnuts or toasted pecans, which add textural interest and tie in nicely with the banana flavor.

Let cakes cool completely in their pans

Cooling cakes completely in their pans after baking is a crucial step, especially when it comes to delicate cakes like the Sour Cream Banana Cake.

This process helps ensure that the cake sets properly and maintains its structure, making it easier to remove from the pan without crumbling or breaking apart.

Why Letting Cakes Cool Completely is Important

• Prevents Cracking: Cooling cakes slowly and completely can help prevent cracking due to sudden temperature changes. This is especially important for delicate cakes with high sugar content, like the Sour Cream Banana Cake.

• Helps Release from Pan: Cakes that are allowed to cool completely in their pans are less likely to stick, making them easier to remove without damaging the cake or breaking the pan.

• Maintains Texture and Flavor: Cooling cakes at room temperature helps maintain their texture and flavor. This is because extreme temperatures can cause the flavors to fade, leading to a less flavorful final product.

How Long Cakes Should Cool Before Removing from Pan

The time it takes for cakes to cool completely before removing them from the pan depends on several factors such as the size of the cake, its thickness, and the ambient temperature. Here are some general guidelines:

• Small Cakes (6-8 inches in diameter): 15-20 minutes at room temperature.

• Mid-sized Cakes (9-12 inches in diameter): 30-40 minutes at room temperature.

• Larger Cakes (14+ inches in diameter): 45-60 minutes or even longer, depending on the thickness of the cake and ambient temperature.

Removing Cake from Pan After Cooling

If you must remove the cake from its pan after it has cooled slightly, make sure to use a non-stick cooking spray or grease the pan with butter before baking. This will help prevent the cake from sticking and make it easier to remove without damaging the cake.

Tips for Removing Cake from Pan

• Use a Gentle Touch: Handle the cake carefully when removing it from the pan to avoid applying too much pressure, which can cause the cake to break or crumble.

• Loosen Edges First: Use a knife or spatula to loosen the edges of the cake before attempting to remove it from the pan. This will help create space between the cake and the pan.

• Invert onto Plate: Once you have loosened the cake, place a plate over the top of the cake and invert both plate and pan together. Gently lift the pan away from the cake to release it completely.

By following these tips and guidelines, you can ensure that your Sour Cream Banana Cake is properly cooled and released from its pan with minimal effort and no damage to the delicate cake.

Once cooled, remove from pan and place on serving plate

To assemble the _Sour Cream Banana Cake_, allow it to cool completely in the pan before removing it from the oven and placing it onto a serving plate.

Once the cake has cooled, loosen it around the edges with a spatula or knife to ensure that it can be easily removed without breaking apart.

Gently place the cake on top of a wire rack or serving plate, allowing any excess moisture to escape and helping the cake to cool evenly.

Carefully transfer the cake onto the serving plate, taking care not to break or damage its delicate structure.

Once the cake is on the serving plate, you can add your choice of toppings, such as whipped cream, fresh fruit, or chopped nuts, to create a visually appealing and delicious dessert.

The assembly process should be done with care and attention to detail in order to ensure that the cake remains intact and looks its best when served to others.

Mix sour cream with 1/4 cup sugar for topping

To make the perfect topping for our Sour Cream Banana Cake, we need to mix together a delicious combination of sour cream and sugar. This mixture will add a tangy and sweet flavor to our cake, balancing out the flavors of the bananas and other ingredients.

First, grab a small bowl or measuring cup, depending on your preference. We’re going to use it to whisk together 1/4 cup of granulated sugar and 6 tablespoons of sour cream. Yes, you read that right – we’re using only a quarter cup of sugar for the entire cake recipe! This is just enough sweetness to balance out the tanginess of the sour cream without overpowering our banana flavors.

Now, whisk these two ingredients together until they’re smooth and well combined. You can use a handheld electric mixer or a whisk to do this job. Make sure to scrape down the sides of the bowl occasionally to ensure that everything gets mixed evenly.

The mixture should now be smooth, creamy, and free of any lumps. If you notice any lumps, don’t worry! Simply whisk them away until they disappear. Now, our topping is ready for assembly with our cake. Just remember to spread it evenly on top of the cake once it’s been baked and cooled.