1 1/4 cups all-purpose flour
1/2 cup butter or margarine, softened
2 eggs
1 cup mashed ripe banana
1/2 teaspoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2/3 cup chopped walnuts (or hazelnuts or cashews)
Glaze: 1 cup mashed ripe banana, 1 cup powdered sugar
1 cup heavy cream
2 tablespoons lemon juice
1 tablespoon brandy
1/2 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1/2 cup butter or margarine, softened
2 eggs
1 cup mashed ripe banana
1/2 teaspoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1 teaspoon active dry yeast
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2/3 cup chopped walnuts (or hazelnuts or cashews)
Glaze: 1 cup mashed ripe banana, 1 cup powdered sugar
1 cup heavy cream
2 tablespoons lemon juice
1 tablespoon brandy
1/2 teaspoon ground cinnamon
Preheat the oven
Mix together 1 cup all-purpose flour and 1/2 cup butter or margarine
Add the eggs, bananas, and vanilla extract
Beat well
Add the sour cream
Mix together the flour, yeast, baking soda, and half the cinnamon
Add to the mixture and mix lightly, just until combined
Mix in the walnuts with 1/4 cup all-purpose flour and the remaining cinnamon
Place 1/3 of this mixture into a ring mold or hollowed-out cake pan, cover with 1/3 of the batter, and continue alternating layers
Bake in a moderate oven for 45 to 60 minutes or until a toothpick inserted comes out clean
Let cool in the pan for 10 minutes
Remove from pan and let cool completely
Spread the glaze over the cake
Glaze: combine bananas and powdered sugar in a small saucepan, cook over medium heat for 5 minutes, stirring constantly
Remove from heat, add lemon juice, brandy, and cinnamon, and let cool slightly before pouring over the cake
Serve warm or at room temperature, cut into 6 to 8 slices.
