James Carrier
Yield
Makes 8 servings

Veronica Pape's great-grandmother handed down the recipe for this simple, moist banana cake.

How to Make It

Step 1

In a large bowl, mix eggs, sugar, sour cream, bananas, and vanilla until well blended. In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into banana mixture just until well blended. Scrape batter into a buttered and floured 9-inch square baking pan.

Step 2

Bake in a 350° regular or convection oven until top springs back when gently pressed and a skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Dust with powdered sugar before cutting into squares; serve warm or cool from pan.

Ratings & Reviews

Rikked's Review

Mizmo412
August 16, 2012
Prepared as directed but cut sugar to 3/4 cup. Doubled recipe. Next time I might cut sugar to 1/2 cup. Very good texture. Will make again.

Jennifer W.'s Review

Rikked
June 27, 2009
Really good, liked it because it was not too sweet. We had it for breakfast.. but I would put some chocolate chips and maybe some nuts in there if you want something extra. Texture of it was perfect though. Light, fluffy, and moist. Excellent!

Mizmo412's Review

Jennifer W.
March 12, 2009
Great recipe! Nice and light -- can serve as a coffee cake or a dessert!