So I was choosing from my “To-Bake” list what recipe(s) I would try to make use of my left-over sour cream. I was looking for easy ones (I mean not time-consuming recipes) and spotted Simply Recipes‘ Banana Sheet Cake and this Peanut Butter Cup Muffins. Luckily, we have lots of overripe bananas. It’s really nice to have bananas at your fruit basket all year long. We, banana-lovers, can whip up something easy like banana cakes, banana muffins and banana bread.
This banana sheet cake calls for a 10×15″ baking pan. I only have 9×13″ but the size is too big for us so I halved the recipe and used an 8×8″ square pan. I was thinking of using a smaller pan like 4.5×8″ because I wanted a thicker/higher cake, but went on with 8×8″. It is a “sheet” cake after all. Continue reading