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December 17, 2012

Sour Cream Banana Pecan Cake

GREENVILLE — South Cream Banana Pecan Cake – Charman Davis

¼ cup Butter softened                       1 tsp. Baking Powder

1-1/3 cup Sugar                                1 tsp. Baking Soda

2 Eggs                                              ¾ tsp. Salt

1 tsp. Vanilla                                      1 cup Sour Cream

2 cups sifted Flour                            1 cup mashed Bananas

½ cup chopped Pecans

Grease and flour a 13 x 9 x 2 inch pan.

Beat butter until fluffy in a large bowl.  Gradually add sugar and continue beating until light and fluffy.  Beat in eggs, one at a time.  Add vanilla.  Sift flour, baking powder, baking soda and salt.  Add to sugar mixture alternately with sour cream.  Add bananas and pecans.  Mix until blended and pour into pan.

Bake at 350 degress for 40 minutes or until center springs back when lightly pressed with fingertips.

Cool cake in pan for 10 minutes and turn out onto wire rack.

Cool completely.

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