On the weekends we like to have a nice breakfast, however I don’t like spending hours in the kitchen preparing it. I’m always trying to come up with quick, easy and delicious recipes. This Strawberry Banana Sour Cream Breakfast Cake will definitely be my go-to recipe from now on. The addition of sour cream makes the cake moist, and the combination of banana and strawberries is superb. We enjoyed this cake so much I made it two days in a row! This recipe is the perfect addition to breakfast or any meal…enjoy!
Ingredients are as follows:
1/2 C butter, softened
3/4 C brown sugar
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
Preheat oven to 350 degrees; grease an 8 x 8″ baking pan.
Cream the butter and brown sugar together.
Beat in the egg and vanilla.
Mix in 1 cup of flour, baking powder and salt.
Mix in the sour cream and banana.
Mix in the strawberry preserves and the remaining cup of flour.
Fold in the diced strawberries.
Pour into prepared pan and sprinkle the sugar on top.
Bake for 40-45 minutes; until a toothpick in the center comes out clean.
Allow to cool for about 15 minutes before serving.