by Heny Sison.
Prep Time: 10
Cook Time: 1 hr
Total Time: 1 hr 10 min
1 cup All-purpose Flour, sifted
1 Tbsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
3 Bananas, overripe, mashed, about 1-½ cups
1 cup Sugar
1 tsp Grated Lemon Zest
2 Eggs Slightly Beaten
½ cup Magnolia Gold Butter, melted
1 tsp Ferna Vanilla Flavoring
1 Tbsp Sour Cream
1 tsp Dark Rum
Optional: 2/3 Cups Nuts, preferably walnuts
Preheat oven to 325 °F.
Line a 9×9×3-inch square pan with Glad Bake paper. Set aside.
Sift flour, baking soda, baking powder and salt three times. Set aside.
In an electric mixer, beat together the mashed bananas, sugar and lemon zest. Slowly add the beaten eggs. Slowly add the melted butter. Add the sour cream, vanilla and rum. Add the dry ingredients, mixing only until incorporated. Add the walnuts, if desired.
Bake for approximately one hour or until done.
Cool on wire rack. Invert the cake when completely cool. Dust the top with powdered sugar. And serve with a dollop of whipped cream or a drizzle of chocolate sauce. Also wonderful, per Ms Sison,is a cream cheese frosting for that rich finish.