Baking Notes

• Shortening: Crisco has changed its formula to remove trans fats, which affects how it performs in frosting. For the best results, use high-ratio shortening instead.
• Cake Flour: You can substitute all-purpose flour, but cake flour is lighter, absorbs liquid differently, and helps create a moist, tender crumb in high-sugar cakes.

Ingredients

For the Cake:

• 1 ¼ cups sugar
• 1 cup sour cream
• 2 large eggs
• 4 tablespoons salted butter, melted
• 4 ripe bananas, mashed
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup chopped walnuts (optional)

For the Frosting:

• 4 tablespoons salted butter, softened
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 2 ½ cups confectioner’s sugar (powdered sugar)

Instructions

Make the Cake:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray.
2. In a medium bowl, cream together sugar, sour cream, eggs, and melted butter until smooth.
3. Mix in mashed bananas and vanilla extract.
4. Stir in flour and baking soda until combined. Fold in walnuts if using.
5. Pour batter into prepared baking dish and bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely before frosting.

Make the Frosting:

1. In a mixing bowl, beat butter and confectioner’s sugar together until creamy.
2. Gradually add heavy cream and beat until smooth.
3. Stir in vanilla extract.
4. Spread frosting evenly over cooled cake. Slice and serve.

Tips & Variations

• Moisture Boost: Add ½ cup applesauce for extra moistness.
• Nut-Free: Skip walnuts or substitute with chocolate chips.
• Layer Cake Option: Bake in two 9-inch round pans and stack with frosting in between.
• Storage: Keep covered at room temperature for up to 3 days or refrigerate for 5 days.