I have too many bananas to count in my freezer. I almost never eat all the bananas I buy before they get too ripe, so I always stick the uneaten ones in the freezer, to make banana bread. But I don't always get around to making that bread... Today, 2 of those black, frozen, bananas got turned into banana cake. But not just any banana cake. I found a recipe for "Sour Cream Banana Cake," and it sounded interesting, especially since I just happened to have some sour cream in my fridge.
Here's the recipe:
I did cut this gigantic recipe in half.
Of course, when I took the sour cream out of the fridge, it turned out it was "Sour Cream with Chives." Oh yeah, I remember how when I bought it, I thought that sounded way more interesting than plain sour cream. But that was before I knew I was going to make a banana cake. Not sure that chives and bananas go together but...oh well. Too late to turn back. Instead of the 1/2 cup of sour cream, I did slightly less than 1/2 cup, and then filled the cup the rest of the way with heavy cream. Just for fun.
Oh, and if you're wondering...you can't taste the chives. Thank goodness. I mean, I like chives, but...