Banana Cake with Cinnamon Cream Cheese Frosting

12 tablespoons (168 g) butter, softened to room temperature

1 cup (200 g) granulated sugar

2 large fresh eggs (100 g)

1 teaspoon vanilla extract

2 1/4 cups (270 g) cake flour

1 teaspoon baking soda

Pinch of salt

3-4 medium-sized super ripe bananas (450 g)

6 tablespoons (90 g) sour cream 

Cream together the butter and sugar until very light and fluffy.  Combine the eggs and the vanilla extract together and slowly add to the creaming mixture, stopping to scrape mixer and sides of bowl to ensure proper mixing.  In a separate bowl, whisk together the flour, baking soda and salt.  Add half of the dry ingredients to the creamed mixture.  In another bowl, mix together mashed bananas and sour cream. Mix well and scrape sides before adding half of the mashed banana and sour cream.  Add remaining dry mixture and mix until just combined.  Then add remaining banana/sour cream mixture.  Prepare pans--line with greased parchment paper or spray with Baker's Joy.  Portion into desired pans or muffin liners and bake immediately at 350 degrees F until it's done.  Time will depend on pan size used.  About 17 minutes for muffins, 25 minutes for cake pans, or 40 minutes for Bundt cake.  

Yield: 2 x 8-inch round cake layers, 24 cupcakes, one 13x9-inch cake, or one thin half-sheet layer

Frost with cinnamon cream cheese frosting if desired:  Cinnamon Cream Cheese Frosting