Sour Cream Banana Cake Recipe

This is an old school recipe that I have came across not sure where it originated from it was in my Mamaw Gracie’s collection. I have modified it from the actual recipe I wanted t make a few changes that made it a better cake with a little more moisture in my opinion for a lighter fluffy cake.
Banana Cake
1/2 Cup of Butter unsalted
1 1/2 Cup of Sugar Granulated
2 Eggs
1 tsp Banana Liqueur or Flavored Extract (If you do not mind the alcohol it will cook out and it is much more flavorful that the extract n my opinion)
1 tsp of Vanilla Bean Paste ( I buy this at Sur le Table or at My Spice Sage on the internet)
2 Cups of Sifted Flour
1 tsp of Baking Powder
1 tsp Baking Soda
1 tsp of salt
1 1/4 Cup of Dairy Sour Cream
1 1/2 Cupsof Ripened Mashed Bananas
1/2 Cup of Roasted Chopped Walnuts
Confectioners Sugar

Cream the butter and sugar until fluffy. Add the eggs, vanilla bean paste and banana liqueur and blend thoroughly. Sift together the flour, baking powder, soda and salt. Add alternately with sour cream to creamed butter mixture, beginning and ending with flour. Add banana and nuts, mixing enough to blend. Pour into greased baking loaf pan and bake at 350* for 40-50 minutes. Depending on your oven the time might vary. Cool on rack. Sift Confectioners sugar over the cooled cake for quick topping or add one of your favorites.

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