Banana Sour Cream Cake

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  I fully admit that I buy banana’s in bulk so that I can turn them into a tasty treat once they’ve gotten really ripe.  This last cake might be my favorite.  Could have something to do with the cream cheese frosting, and the way the sour cream makes the cake so super moist.  Plus I decided to use coconut oil instead of vegetable oil, which kicked the flavor up just a bit. I think I’m in love!   Print Banana Sour Cream Cake Ingredients1 package yellow cake mix 3 eggs 1 cup mashed bananas (I use 3) 1 cup sour cream 1/4 cup coconut oil (or reg vegetable oil) 1 package of cream cheese, softened 1/2 cup butter, softened 1 package (16 oz.) powdered sugar (about 4 cups)InstructionsPreheat your oven to 350 degrees F. Grease a 13×9-inch baking pan and set aside. Beat cake mix, eggs, bananas, sour cream and oil in a large bowl on low speed until [Read More...]

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Sour Cream and Banana Whole Wheat Pancakes

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Okay, I’ve become my mom. I absolutely hated these pancakes growing up. HATED. And I swore I would never, ever, ever make my kids eat them. But now I do. I tell myself it’s okay because I made one tiny change to the recipe, so really they aren’t the same. Right? The recipe is Bosch’s Blender Pancakes. And the blender was the part I’ve always hated. Apparently you’re supposed to add wheat kernels and the rest of your ingredients in the blender, turn it on, and voila! the wheat will turn to flour and you have whole wheat pancakes just like that. Except, it never turns to flour. So what you get are crunchy pieces of wheat in your pancakes. And that’s gross. I do hear that the newer blenders (like Blendtec and Vitamix) do a better job with the wheat, but I’m not going to find out. Instead I substitute already ground whole wheat for the wheat berries and [Read More...]

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