What makes this a loaf cake, and not a quick bread? Butter, mostly, and the creaming method of incorporating sugar into the butter. While this recipe was originally billed as banana bread, I’m calling it a loaf cake because of its ingredients and its process.
Most quick breads use vegetable oil as their fat, and a process of mixing the dry ingredients in one bowl, the wet ingredients in another, and then combining them all at once and mixing until they’re just combined. This recipe calls for creaming the butter and sugar – mixing the sugar into the butter until the mixture becomes light and fluffy – and then adding the remaining wet ingredients of eggs and sour cream, followed by the dry ingredients, like you would mix cake batter.
Whatever you call it, this banana loaf cake – which actually makes two 8 x 4 loaves – is a good way to use up overripe bananas. The streusel topping is optional, and of course you could mix in some walnuts or pecans if you prefer. Next time, I might make a chocolate drizzle icing instead of the streusel topping.
For the cake
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 3 very ripe medium bananas, mashed
For the streusel topping
- 6 tablespoons flour
- 6 tablespoons packed light brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons butter, cold, cut into cubes
Preheat oven to 350 degrees. Spray two 8 x 4 loaf pans with cooking spray.
Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl; set aside.
In a mixer, combine butter and sugar; cream together on medium speed until light and fluffy, about 2-3 minutes.
Add eggs and sour cream and mix well, then add mashed bananas and mix well.
Add flour mixture and beat until combined.
Divide batter evenly between loaf pans.
Make the streusel: in a medium bowl, combine flour, brown sugar, and cinnamon; cut in butter until the mixture looks like coarse crumbs.
Sprinkle streusel over each loaf; you’ll have enough for both, with just a bit left over.
Bake for 40-45 minutes, until a cake tester comes out clean. Cool completely or serve warm.