Its legendary at my alma mater.
I hope it’ll become a staple in your baking repertoire, just as it has in mine.
In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
Simply Recipes / Mark Beahm
In a separate small bowl, combine brown sugar and cinnamon together and set aside.
This will make a layer in the middle of the cake and get sprinkled over the top.
Add the butter and sugar to a stand mixer or large bowl with a hand mixer.
Simply Recipes / Mark Beahm
Cream the butter and sugar together at medium-high speed until light and fluffy, about 2 minutes.
Add the eggs in, one at a time, mixing in between each until fully incorporated.
Add the bananas and vanilla and mix until smooth with just a few small chunks remaining.
Simply Recipes / Mark Beahm
Scrape down the bowl.
Add 1/3 of the flour mixture to the banana mixture, mixing on low until just combined.
Add half of the sour cream and mix on low until just combined.
Remove from the oven and let cool completely before serving.
Freeze for 3 to 4 months.
Thaw at room temperature before eating.
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