I used up three ripe bananas to make this cake which I altered a bit according to the ingredients I had on hand. Namely, I only used 1/2 cup white sugar, yogurt instead of sour cream, cake flour instead of all-purpose, olive oil instead of vegetable, and then I added about 1/2 cup chopped chocolate and 1/2 cup sliced almonds, and did not frost the cake.
Since it's not frosted, the chocolate and almonds add a welcome crunch and extra flavor. It's a nice alternative to the banana bread I usually make (posted about back in December). It's tasty and moist as-is but frosting would make it pretty decadent.
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