Strawberry Banana Sour Cream Breakfast Cake

Image found here

I had a slow weekend, and whenever I don't have any plans, I usually bake something. I had a mushy banana, some strawberries that were about to turn, and sour cream I needed to use up. And with those ingredients, Google gave me this recipe from the blog Flour Me with Love.


Ingredients:
1/2 C butter, softened 
3/4 C brown sugar
1 egg
1 tsp. vanilla
2 C flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C sour cream
1 banana, mashed
1/4 C strawberry preserves
4 large strawberries, diced small
1-2 Tbsp. sugar

Directions:


1. Preheat oven to 350° F; grease an 8 x 8″ baking pan.
2. Cream the butter and brown sugar together.

3. Beat in the egg and vanilla.

4. Mix in 1 cup of flour, baking powder and salt.

5. Mix in the sour cream and banana.

6. Mix in the strawberry preserves and the remaining cup of flour.

7. Fold in the diced strawberries.

8. Pour into prepared pan and sprinkle the sugar on top.

9. Bake for 40-45 minutes; until a toothpick in the center comes out clean.

10. Allow to cool for about 15 minutes before serving.

I think the only change I made was that I didn't have strawberry preserves per se, just some strawberry jam/jelly from Trader Joe's. But otherwise I stuck to the recipe, and this cake came out great (plus, it was easy to get out of the pan, which is always helpful)! The cake is a little dense (probably because of the banana), so be forewarned about that. But I wouldn't serve it just for breakfast; this would be delicious any time!