Ingredients
1/2 c. butter
1 c. sugar
2 eggs
1 1/2 c. mashed ripe bananas (3 medium)
1 tsp. vanilla
1 1/2 c. sifted flour
1 1/4 tsp. baking soda
3/4 tsp. salt
1 tsp. baking powder
8 oz. sour cream
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Cream butter and sugar. Beat in eggs, one at a time, then bananas and vanilla. Sift together flour, soda, baking powder and salt. Gradually stir into cream mixture. Blend in sour cream. Stir in oats and pecans. Turn into greased and floured 9-cup Bundt pan. Bake in preheated 350° oven for 50 to 55 minutes. Let cool 10 minutes. Unmold. Drizzle with lemon-flavored confectioners sugar glaze. Serve warm.
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Italian cream cheese — tiramisu, pasta, risotto finishing
Rotating stand for smooth cake frosting and decorating
Banana hook stand — prevents bruising, extends ripeness