1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons fine sea salt
2 very ripe bananas, mashed
3 tablespoons light sour cream
Variations: add about 1 teaspoon rum extract; add about ½ teaspoon grated nutmeg; top with streusel or chopped nuts before baking
Spray a 1-quart casserole pan or 9-inch square cake pan with Bakers Joy non-stick cooking spray. In a large bowl cream the butter and sugar until blended. Add the eggs and beat until fluffy. In a separate bowl whisk together the flour, baking powder, soda, and salt. Add to the creamed mixture, along with the mashed bananas and sour cream. Mix until the batter is smooth and blended well. Pour into the prepared pan. Bake in a 350 deg. oven for 30 to 35 minutes or until the cake feels firm to the touch. Cool the cake completely in the pan on a wire rack. Sprinkle with powdered sugar before serving. Serve warm or at room temperature.
MAKES 12 SERVINGS.