going bananas

Banana Pecan Cake

makes 1 small 7" Bundt cake

INGREDIENTS
1 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1 stick (1/2 cup or 112g) unsalted butter, room temperature
1/2 cup brown sugar
2 eggs, room temperature

1 tsp vanilla extract
2 ripe bananas, mashed

1 cup (8 oz) sour cream
1 cup chopped pecans or walnuts (optional)

METHOD:
1. Preheat your oven to 325F (160C or 150C Fan). Grease a small 7" Bundt or tube pan. Set aside.

2. In a small bowl, whisk together dry ingredients. Set aside.

3. In the bowl of your mixer, cream butter and sugar on high speed until soft and fluffy. Scrape down the sides with a spatula. Add eggs one at a time, beating well in between and scraping down as needed. Add vanilla, bananas and mix well.

4. Add half the flour mixture and mix on low. Add sour cream and continue to mix on low. Remove bowl from mixer and fold in remaining flour and pecans. Do not overmix.

5. Scoop batter into greased pan. Bake for 50-55 minutes or until a toothpick inserted into the cake comes out clean.

6. Cool cake in pan for 30 minutes before transferring to a wire rack to cool completely. You may need to run a knife around the pan edges to help remove the cake. Serve warm or at room temperature.