Banana Sour Cream Cake with Banana Icing

Prep Time: 15 mins | Cook Time: 35 mins | Course: Dessert | Serves: 10

This is a super moist and delicious sour cream banana cake. Flavorful with notes of cardamom and cinnamon, and not too sweet. The banana icing is just right with a bit of lemon and vanilla; thin enough to let my heart pans design come through. Toasted walnuts are delicious, but optional, also you could just sprinkle over the top after glazing. Perfect cake batter for a 10 cup heart or bundt pan. YES; just think of leftovers (if there are any) as breakfast. Inspired by Sandy Coughlin at the Reluctant Entertainer https://reluctantentertainer.com/sour-cream-banana-cake-recipe/ 

½ cup butter + extra for the pan

1 cup sugar

2 eggs

3 bananas

¾ cup sour cream

1 tsp vanilla

1 ½ cups flour + extra for the pan

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

1 tsp cardamom

1 cup walnuts, chopped & toasted, optional

Banana Icing:

½ cup butter, softened

1 banana

2 cups powdered sugar

1 Tbsp lemon juice

1 tsp vanilla

Preheat oven to 350*. Prepare a 10 cup heart or bundt pan by spreading softened butter with a basting brush, then dusting a couple tablespoons of flour over the bottom and sides of the pan through a fine sieve. Knock out any extra and set the pan aside. Toast the walnut pieces (if using) in a dry skillet over medium heat for 2-4 minutes while stirring, or until golden and fragrant; let cool.

In a stand mixer, cream butter and sugar until fluffy, scrape down and add in the eggs and bananas, mixing until blended. Stir in the sour cream and vanilla on low speed and scrape down the bowl again, if needed. In a medium mixing bowl, whisk the flour, baking soda, salt, cinnamon and cardamom together. Pour dry ingredients over the batter along with the walnuts, if using (or reserve for topping after glazing) and stir in by hand with a rubber scraper. Scrape into your prepared pan and level the batter. Bake for 35-40 minutes. Cake will slightly shrink from the sides of the pan and a toothpick test inserted in the center of the cake will come out clean. Allow to cool for 15-20 minutes, then turn out onto a serving platter or serving board.

In a stand mixer, whisk together butter, banana, powdered sugar, lemon juice and vanilla until well combined. Drizzle desired amount over cake.