1 cup superfine sugar
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sour cream
1 cup mashed ripe banana
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Topping:
1 cup chopped pecans
3 tablespoons brown sugar, or more to taste
1 teaspoon ground cinnamon
Preheat oven to 350F (175C). Grease and flour a 9-inch square baking dish.
Beat superfine sugar and butter in a bowl with an electric mixer until
smooth. Add eggs one at a time, beating until each egg is fully incorporated
before adding the next. Mix baking soda into sour cream in another bowl and
stir into butter mixture until combined.
Stir bananas into butter mixture; add cake flour and baking powder and mix
well. Stir in vanilla extract. Pour banana cake batter into prepared baking
dish.
Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
Bake in the preheated oven until a toothpick inserted into the center comes
out clean, about 45 minutes.
Very moist cake; great as a snack! Use bananas that are starting to turn
black.