adapted from Rose's Heavenly Cakes
2 large very ripe bananas
1/2 cup sour cream
2 tsp lemon zest
1 1/2 tsp vanilla
3/4 cup plus 1 1/2 tsp granulated sugar
1/2 cup canola oil
1 3/4 cups all purpose flour (200 grams)
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
Grease and flour a 9 inch round cake pan. Set aside. Preheat the oven to 350 degrees.
Place the bananas and sour cream in a food processor.
Process until creamy and smooth.Add the eggs, lemon zest, and vanilla,
and process until combined.
Place the contents of the food processor into a bowl and add the sugar. Beat on medium speed for one minute.
Gradually drizzle in the oil, beating until completely incorporated.
Add the dry ingredients,
and beat on low for two minutes, scraping the sides of the bowl as needed.
Pour the batter into the prepared pan.
Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
Unmold the cake and invert it on a wire rack to cool.
Serve as is dusted with powdered sugar or spread with some melted chocolate mixed with a bit of margarine. Serve to hungry sem girls. It did turn out quite beautifully. Picture perfect, actually.