Posted in recipe category: Desserts
Ingredients
- 1/2 cup butter, softened to room temperature
- 1 1/2 cup granulated sugar
- 1 cup mashed banana
- 2 eggs
- 1 tsp vanilla extract
- 2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 cup whipped topping
- 2 cup toasted sliced almonds
Directions
- Preheat oven to 350°F. Butter and lightly flour a 9-inch square cake pan.
- Lay almonds out on a baking sheet and place in preheated oven for 10 to 12 minutes, shaking pan to loosen almonds occasionally until the almonds are toasted. Remove from oven, place in a bowl and set aside.
- Place the butter in a blender and cream.
- Slowly add the sugar while lightly blending the contents.
- Next, add in the mashed banana, eggs, and vanilla extract. Blend on high until mixture is smooth.
- In a separate bowl sift together the flour, baking soda, and salt.
- Add into the blended banana mixture and blend until smooth.
- Slowly add in the sour cream and blend 15 to 20 seconds or until smooth. Scrape the batter into the greased cake pan. Place in oven and bake for 40 to 45 minutes or until toothpick inserted into the center of the cake comes out clean.
- Remove from oven and let cool in pan for 5 minutes before turning out onto cake tray.
- When completely cool, frost the cake with whipped cream frosting and garnish the top and sides of the cake with toasted sliced almonds.
- Slice, serve, and enjoy!
