3 very ripe bananas (12 oz) peeled and mashed
3/4 cup (6 oz) sour cream
3 large eggs
2 teaspoons lemon zest
1 teaspoon vanilla
1 1/4 cup (9 oz) sugar
3/4 cup (5.5 oz) vegetable oil
3 cups (10.5 oz) cake flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
Heat the oven to 350°F. Prepare two 8-inch round baking pans, one standard bundt pan, or one 9 by 13 pan with baking spray.
In a food processor, process bananas and sour cream until smooth. Add the eggs, lemon zest, and vanilla and process until combined. Add the sugar and oil and process until combined.
Whisk together the flour, baking soda, baking powder, and salt together and add to the food processor. Pulse for 3 or 4 pulses, then scrape down the bowl and pulse again until just combined.
Scrape the batter into the pan(s) and bake until set and beginning to pull away from the edge of the pan. The cake should register 200°F in the center, 20 - 30 minutes for 8-inch layers, 30 to 40 minutes for a 9 by 13, or 40 to 60 minutes for a bundt.
Cool 10 minutes, then turn out to a wire rack to cool completely.
Great with cream cheese, chocolate, caramel, or peanut butter buttercreams.
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