Cover bottoms with waxed paper. In a large bowl, with a hand mixer, cream butter and sugar until light and fluffy.
In a large bowl, cream together butter, sugar, brown sugar, mashed bananas, sour cream, eggs, and vanilla using a handheld mixer or a whisk.
Banana sour cream cake recipe. Add eggs and beat well. Grease a 20cm round cake tin, lining the base with baking paper and dusting the sides with a little flour. Whisk together the flour, baking soda, salt, cinnamon and cardamom;
Add eggs, one at a time, until well blended. Stir in the mashed bananas, walnuts or pecans if using, chocolate chips and sour cream. In medium bowl, combine flour, baking soda, baking powder and salt.
Add in the sifted flour, baking soda, baking powder, cinnamon, and salt and. Combine 1/2 cup sugar, cinnamon, nuts and melted butter, mixing well. Quickly pour the mixture into the lined.
The pressure cooker should have 1 ½ cups in the liner for cooking. Step 4, add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Use a toothpick to see if the cake is done.
Cream softened butter and sugar until fluffy. Dissolve baking soda in the sour cream. Add eggs, one at a time, beating well after each addition.
2 cups sour cream or 2 cups vanilla yogurt. Stack, cover, and put into the pressure cooker. Then add the oil, vanilla, sour cream, and mashed bananas.
Combine with the butter mixture. Step 5, add bananas and pecans, mixing just until blended. Step 3, combine flour, baking powder, soda and salt.
Cream butter with sugar until light and fluffy. Fold in the dry ingredients until just combined. Step 1, cream shortening and sugar until light and fluffy.
Add the sour cream, bananas, and vanilla; If it comes out clean, it’s done. Add the eggs and mix well.
Bake in a preheated 350 degrees f (175 degrees c) oven until cake tests done with a tooth pick, about 30 to 40 minutes for the 9 inch round cakes or about 40 to 50 minutes for the 13 x 9 inch cake. Mix all the ingredients together with a mixer until combined. In a bowl, mix together sugar, brown sugar, and eggs.
Combine bananas and sour cream at medium speed in blender until smooth. Step 2, add eggs and vanilla, blend thoroughly. In a large bowl, cream butter and sugar until light.
Beat first 5 ingredients in bowl with mixer until blended. This is a moist dense cake so the cooking time is longer than normal. Add mashed bananas and orange zest.
Add sour cream/baking soda mixture, mashed bananas and vanilla stir to combine. 1¼ hours | 20 min prep in a mixing bowl, cream together butter and sugar. Stir in vanilla and bananas.