Not only is this cake easy to make, it is incredibly light and moist. It is fluffy and delicious, just as cake should be. When it is done we top it with the same amazing chocolate frosting that we use in my Easy Chocolate Cake. Put away your mixers, you just need some bananas and a few bowls for this amazing cake. If you are considering speeding up the browning by throwing your bananas in the oven I would offer a word of caution. While this will make them the right texture, it won’t really increase their sweetness. For that, you need to be patient and wait out the bananas on the counter. Your brown bananas can about 50% brown and they are perfect for this cake. You don’t need to wait for them to be fully brown before you use them.
Measure your flour correctly. This one is so important it gets it’s own section below. Use fresh baking powder and baking soda. They need to be replaced every 6 months. To test their freshness, drop a little baking soda in vinegar or baking powder in water. They should bubble right away.Use room temperature eggs and sour cream. This will prevent your batter from cooling down dramatically, which can impact how it bakes up.Use a good baking pan. A pan can make all the difference. I love this pan from USA Pan (I actually love all their pans).
