If there is one dessert I really enjoy, it would be a soft banana cake. The only problem I always encounter is having to either wait patiently for those darn bananas to ripen or having to keep myself from eating the bananas I am trying to save for banana bread. Luckily I had some ripe bananas and could not pass up the chance of some banana nut cake bars. My recipe makes for a 9 x 13 pan but if you cut the recipe in half you could make a 9 x 9. You will just have to adjust the temperature.
1 1/3 Cup sugar
1 Cup Light Sour Cream
1/4 Cup unsalted butter, room temperature
5 small bananas ( you want about 1 1/2 cups), mashed
2 teaspoons vanilla
2 Cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 – 1 Cup chopped nuts (I like walnuts)
Preheat oven to 375 degrees. Line 9 x 13 pan with aluminum foil and cooking spray.
In a large bowl, by hand, mix sugar, sour cream, eggs, and butter until well blended.
Add your mashed bananas and vanilla. Stir well.
Add flour, salt, and baking soda. Mix until just combined. Do not over mix.
Add in your nuts. Depending on how nutty you want it, adjust to your liking.
Bake for 25-35 minutes. Top will be brown and toothpick should come out clean.