| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Softened butter |
| 1 1/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Baking soda |
| 1/4 |
c |
Sour cream |
| 1 |
c |
Ripe bananas; (2 large) |
| 1 1/2 |
c |
Flour |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
One of the moistest banana cakes we`ve ever eaten...I don`t remember where
the recipe is from, I`ve been making it for so many years. If you so
desire, you may add a few mini chocolate chips to the batter.
Preheat oven to 350`. Beat butter, sugar, eggs, & vanilla. Dissolve baking
soda in sour cream. Add to mixture & beat well. Add bananas and dry
ingredients. Mix just until blended. Bake in a sprayed 9x9 pan at 350`for
45-50 minutes.
Have a cup of coffee & enjoy this cake!!
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Aug
08, 1998, converted by MM_Buster v2.0l.
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