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posted: 5/3/2012 11:19 AM

Zia Alda's Banana Cake

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  • Mark Welsh/mwelsh@dailyherald.comAlex Grattoni says his heirloom banana cake is oh so moist, but have a glass of milk with it anyway.

      Mark Welsh/mwelsh@dailyherald.comAlex Grattoni says his heirloom banana cake is oh so moist, but have a glass of milk with it anyway.

  • Mark Welsh/mwelsh@dailyherald.comAlex Grattoni says his heirloom banana cake is oh so moist, but have a glass of milk with it anyway.

      Mark Welsh/mwelsh@dailyherald.comAlex Grattoni says his heirloom banana cake is oh so moist, but have a glass of milk with it anyway.

 

2 sticks (1 cup) butter, softened, not melted

2 cups sugar

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4 eggs

1 cup sour cream

2-3 well-ripened (blackened) bananas, mashed

1 cup chopped walnuts, optional

2 cups flour

1 teaspoon baking soda

Dash salt

Heat oven to 350 degrees. Greased a Bundt pan or 2 loaf pans.

In a large bowl with an electric mixer at low to medium speed, cream softened butter and sugar until well combined and smooth; blend in the eggs until uniform in color. At low speed, blend in sour cream, mashed bananas and nuts, if using.

Into a large bowl, sift the flour, baking soda and salt. Add to bowl and beat at low to medium speed until all of the dry ingredients are incorporated. Pour batter into prepared pan(s) and bake 50 minutes or until a toothpick comes out clean.

Serves 12 to 16.

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