With the holidays approaching, we all want the easiest, most delicious, inexpensive, and the most beautiful recipes, don’t we?
That’s not asking for a whole lot, is it?
So many of our favorite traditions revolve around food.
The smell of that succulent turkey roasting, the baking gingerbread that Grandma used to make every Christmas Eve, snuggling around the crackling fireplace after caroling with my whip cream dolloped hot chocolate mug nestled between frigid fingers are just a few ways that my senses are stimulated.
I can’t wait to spend some time sharing our traditions around food, and I’ll invite you to share some as well…..but that’s for another post. 🙂
This is a new recipe for me this holiday season of 2008, and I am thinking it may become the start of a timeless tradition. Certainly one that will not be regulated to the “holiday” box, but one that may become a once a week kind of tradition.
Typically, I am not a box mix kind of gal when it comes to company, but after this success, I may never again go back to scratch. ha
You probably have all the ingredients in your cupboard right now, so don’t procrastinate.
Recipe: Sour Cream Banana Cake
- I pkg. (2 layer size) yellow, white, or butter cake mix (for those of you who need things to be exact…I am so sorry, but I truly think any of these would work perfectly)
- 3 eggs
- 1 cup mashed ripe bananas (about 3…although I used 4 1/2 because they had completely turned brown, and totally brown bananas are the best for bread and cakes, if you didn’t know)
- 1 cup sour cream (yes, this is what makes this so incredibly moist)
- 1/4 cup oil
- When ever I use anything like a box mix, whether it be for cakes or even pancakes, I always add a little dash of flavoring such as strawberry or gingerbread…whatever I have on hand. For this recipe, I added a “dash” of almond flavoring/syrup (the kind you might put in your coffee). This extra magic ingredient is what fools everyone into thinking you made it completely from scratch, and that’s the effect we are going for, right?
- Heat oven to 350 degrees F.
- Beat cake mix, eggs, bananas, sour cream and oil with mixer on low or until moistened, scraping bottom of bowl often.
- Beat on medium for 2 minutes.
- Bake 35 minutes or until the toothpick comes out clean.
- Use a 13×9 or full size bundt pan.
- Cool cake completely in pan on wire rack.
Preparation time: 5 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 12
If you start thrifting like I have been telling you to, you might have an adorable pan like this just calling your name from the back of the cupboard.
Did I tell you that this only took less than five minutes of “work”?
But just in case you need the “finished product” pictures, I had fun searching through Country Living. They came through for me, and theirs look almost as nice as mine.
Too bad you couldn’t see my masterpiece….wink, wink.
I love the simplicity of the powdered sugar.
Here they used chocolate cake and inverted two of my mini cakes to form pumpkins…too cute.
Really, I almost thought of that.
Yep, this is what mine looked like with the cream cheese frosting.
Even a little bedlam made it into the picture by a bowl-licking Lab named Lola.