Ingredients
Scale
- 1 ½ cups all-purpose flour (you can substitute with whole wheat pastry flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, but Mama Lou swore by it)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups; the riper, the better)
- ½ cup sour cream or Greek yogurt (adds moisture and tang)
- 1 cup walnuts, toasted and chopped (reserve a few for garnish)
- For the cream topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. I always remember Mama Lou’s patience as she carefully prepared the pan, saying that a well-prepped pan was the first step to a perfect cake.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This dry mix is the foundation that brings the cake’s flavors together.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3 to 4 minutes. I like to use a hand mixer for this step, but Mama Lou used to do it by hand, chatting away as she worked.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract. Each fold feels like weaving a little more love into the batter.
- Stir in the mashed bananas and sour cream until just combined. The batter will be thick and fragrant—that unmistakable banana aroma filling your kitchen is pure magic.
- Gradually fold in the dry ingredients, mixing gently to avoid overworking the batter. Finally, fold in the toasted walnuts, saving a few to sprinkle on top for that inviting crunch.
- Pour the batter into your prepared cake pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. I often peek through the oven door, feeling that sweet anticipation, just like when Ouma and I awaited Mama Lou’s cakes.
- While the cake cools completely, prepare the cream topping. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This cream adds a light, airy finish that balances the cake’s dense texture.
- Once the cake is cool, spread the whipped cream evenly over the top and garnish with the reserved walnuts. Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International