Marcus Nilsson
Hands-On Time
15 Mins
Total Time
1 Hour
Serves 6 to 8

How to Make It

Step 1

Preheat the oven to 375°F. Butter and line a 9-by-13-inch pan with parchment. Butter the parchment.

Step 2

Beat the butter and 1½ cups of the brown sugar with an electric mixer on medium-high until light and fluffy, 5 minutes. Scrape down the sides of the bowl and add the vanilla and eggs, one at a time. Beat to combine.

Step 3

Whisk together the flour, baking powder, and salt. Add to the batter, alternating with the sour cream, beginning and ending with the flour mixture. Beat until just combined.

Step 4

Spoon the batter into the prepared pan and smooth with a spatula. Lay the bananas, cut-side up, across the batter (they will sink in) and sprinkle with the remaining brown sugar. Bake until a toothpick inserted in the center of the cake (avoiding the bananas) comes out clean, 35 to 45 minutes. Serve warm with vanilla ice cream.

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