I made this cake a few days ago, mostly because I wanted to have an excuse to eat cake for breakfast - because I'm getting awfully sick of avocado toast. I also want you to become as excited about this cake as I am. A photo can say a thousand words, and I want these ones to say - hey, put down that avocado toast and come to grab a slice of cake.
SOUR CREAM BANANA BREAD RECIPE
makes one 9 inch loaf
1 1/2 cups all purpose flour
1/2 cup flax meal
1 tsp salt
1 1/2 tsp baking powder
1/2 cup white sugar
1/4 cup brown sugar
1 stick (8 tbsp) unsalted butter, room temperature
3 very ripe bananas
1/2 cup sour cream
1 tsp vanilla extract
Preheat oven to 350 ºF. Grease a 9x5 inch loaf pan.
In a large bowl, mix all the dry ingredients together.
In a separate bowl, cream the butter with a hand mixer (2 minutes). Next, add the eggs, then the banana, and mix well.
Mix wet ingredients into the dry. Do not over mix. Add in sour cream and vanilla. Stir lightly. Pour into loaf pan and bake for 50 minutes or until a toothpick inserted comes out clean.