Ingredients:

2 & 1/2 cups all-purpose flour
1 & 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups ripe mashed lakatan or cavendish bananas (about 6 pcs)
1/2 cup sour cream
3/4 cup unsalted butter, softened
2 cups light brown sugar, packed
1 teaspoon vanilla extract
3 eggs
powdered sugar

How to make banana cakes:

• Preheat oven to 350 deg F. Line 2-ounce  size muffin pans with paper cups. In a bowl sift together flour, baking soda and salt. Set aside.
• Combine bananas and sour cream in a separate bowl. Set aside.
• In a bowl, cream butter, sugar and vanilla until light. Add the eggs, one at a time, mixing well for 30 seconds before adding the next one.
• At low speed alternately add sifted dry ingredients and banana mixture to the creamed butter.
• Scoop batter into muffin pans three-fourths full, Bake for about 25 minutes or until the top springs back when lightly touched. Cool. Dust top with powdered sugar.

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