Banana Cake Scratch Made

Extremely light and moist, this banana cake rocks!
I topped it with a chocolate glaze.

2 large ripe bananas (1 cup)
1/2 cup sour cream
2 large eggs
2 tsp grated lemon zest
1 1/2 tsp vanilla extract
2 cups sifted cake flour
3/4 cup + 2tbsp sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
10 tbsp unsalted butter

Preheat the oven to 350 F.

1. In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest and vanilla and process until blended. I used a regular hand mixer, it worked the same.

2. In a large mixing bowl, combine all dry ingredients and blend or sift together. Add the butter and 1/2 the banana mixture. Mix on low speed until all the dry ingredients are moistened. Increase speed and beat for 1 1/2 minutes to develop the cake's structure. If using a hand mixer use the highest speed.

3. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure.

4. Scrape the batter into the prepared pan and smooth the top. Bake for 30 to 40 minutes depending on your oven or until the tester inseted comes out clean.

5. Let the cake cool in the pan for 10 minutes. Remove and allow to completely cool. Enjoy!


Chocolate Glaze:

1/2 cup water
1/4 cup (1/2 stick) butter
1/2 cup Hershey's Cocoa
3 cups confectioners sugar
2 tsp vanilla

1. Bring 1/2 cup of water and 1/4 cup of butter to a boil in a saucepan.
2. Stir in 1/2 cup cocoa. Remove from heat and slightly cool. Graudually add 3 cups confectioners sugar. Stir with wire whisk until smooth.
3. Stir in 2 tsp of vanilla extract.

Makes about 1 1/2 cup glaze.