Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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This cake tastes great from the refrigerator or it freezes beautifully for a chilled treat.
Heat oven to 350°F. Grease and flour two (9-inch) round cake pans; set aside.
Combine sugar, butter and 2 teaspoons vanilla in bowl. Beat at low speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Stir in 1 cup mashed bananas and sour cream. Gently stir in flour and baking soda.
Pour batter into prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.
Place whipping cream into bowl; beat at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding powdered sugar and 1 teaspoon vanilla, until stiff peaks form. Add melted chocolate. Continue beating until well mixed. (Do not overbeat.)
Place 1 cake layer onto serving plate; spread with
of chocolate cream. Slice 1
banana; lay banana slices on top of chocolate cream. Top with remaining cake layer. Frost top of cake with remaining chocolate cream. Cover; refrigerate 2 hours or overnight.
Slice remaining banana just before serving. Arrange banana slices around outside edge of cake. Sprinkle pecans in center of cake. Store refrigerated.
Dietary Fiber: 1g
I HAVE MADE THIS A FEW TIME'S. WHEN I WAS WORKING,(retired now) I WOULD BRING IT OR THE LEFTOVER'S TO WORK. EVERYONE LOVED IT. I WOULD EVEN RECOMEND AS A GOOD PARTY CAKE. I DON'T USUALLY LIKE COLD CAKE BUT THIS IS VERY GOOD.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2034
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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