Last time I went to the doctor, I was told I was lacking some nutrient you get from Cinnamon. She said eat a lot of it... put it on everything you can. I wonder if eating cinnamon in recipes like this counts? If so, I will get my fair share of cinnamon in my diet!
I found this recipe from a blog I read regularly, The Idea Room.
1 cup butter
1 cup sugar
2 ripe bananas
1 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1 dash salt
3 cups flour
1 pint sour cream (2 cups) or vanilla yogurt (I used sour cream)
Blend butter, sugar, bananas, eggs and vanilla. Add remaining ingredients.
In separate bowl make the filling.
1/3 cup brown sugar
1 Tbs. cinnamon
1 cup chopped walnuts or pecans (optional) (Normally I would leave these out, but I used a little this time)
1 cup chocolate chips (optional) (I used mini chocolate chips)
Layer batter and filling twice in a 9X13 dish. Bake 350 degrees F for 45 minutes.
* Sometimes the middle of the cake needs to bake longer. If so, put foil over the cake after the 45 minutes and bake it for another 5 minutes. Test with a toothpick in the middle to see if the batter sticks to it, if it comes out clean…the cake is finished.
YUM! Next time I will definitely leave out the nuts. (I end up picking them out anyway.) I think I must have been unsure how far the filling would go because I used it sparingly in the first layer and then over did the top layer. I think next time I will go heavy on the filling and light on the topping.
I think I could have cooked it a little longer, but I didn't have toothpicks to make an accurate check so I just guessed. I'm not really sure if it's undercooked or just a little gooey from the bananas. Speaking of bananas, I might put in one more next time.
Overall the cake was awesome. K enjoyed it too. I still liked my Banana Cake with Cream Cheese Frosting better, but this cinnamon cake is not as dense as that one and is a little bit easier to make.