A new way to make an old-fashioned favorite.
Unlike withbanana bread, youll want bananas that are ripe but not too ripe for this cake (i.e.
a little firm).
Credit:Greg Dupree; Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely
This way theyll hold their shape and not turn to mush while baking.
Coat a 9-inch round cake pan with cooking spray.
Transfer mixture to prepared pan; spread in an even layer.
Top evenly with sliced bananas.
Sift in the flour, baking powder, and cinnamon.
Gently fold flour mixture into sour cream mixture using a spatula until just combined.
Spread batter over bananas in an even layer.
Let cool in pan on a wire rack for 15 minutes.
Place a cake plate on top of pan; invert cake onto plate.
Serve warm or at room temperature.
