Coating the pan with sugar creates a sugary crunch on this decadent banana bread. Serve this cake with whipped cream and it's instantly acceptable for dessert.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
1 cup Land O Lakes® Butter, softened
2 cups sugar
1/3 cup sour cream
1 teaspoon vanilla extract
5 large Land O Lakes® Eggs
5 ripe bananas, frozen, thawed, peeled, any juice reserved
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Heat oven to 350°F. Grease 10- to 12-cup Bundt® pan; sprinkle with turbinado sugar. Shake to evenly coat bottom and sides; set aside.
Combine butter and sugar in large bowl; beat at medium speed until well mixed. Add sour cream and vanilla; mix just until combined. Add eggs, 1 at a time, beating well after each addition. Add bananas and their juices. Mix just until combined. Add flour, baking soda and salt. Stir to combine.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted into center of cake comes out clean. Let cool 30 minutes. Invert pan onto cooling rack. Cool completely before serving.
Desserts to not only eat but use as centerpieces during your Easter dinner.