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Emily's Favorite Banana Cake

When I get too-ripe bananas, I used to always make banana bread. Until I tried this recipe for banana cake. It is so moist and delicious, I have pretty much forgotten about banana bread. I made some for my my friend, Emily, and she loved it so much she hid it from her kids so she wouldn't have to share. I totally do the same thing. She's been asking me for the recipe, so I thought I'd share it with her and with you too! You have got to try this recipe!

Emily's Favorite Banana Cake

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 very ripe bananas, mashed

Cream butter and sugar. Add eggs, sour cream and vanilla. Combine dry and add to wet. Stir in bananas. Pour in greased 9x13 pan and bake at 350 degrees for 20-25 minutes, or until a toothpick inserted comes out clean.

Frosting *
1 8oz package cream cheese, room temperature
1/2 cup butter, room temperature
2 teaspoons vanilla
2-4 cups powdered sugar

Cream cheese and butter until smooth, then beat in remaining ingredients, adding only enough powdered sugar to give it a good texture.

* Regular buttercream frosting is also good, depending on your mood (or what you have in the fridge).
The Craft Patch
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  1. This looks so good! How sweet is this cake? Should I reduce the sugar (especially in the icing) to make it more of a breakfast cake?

    1. The cake itself is not too sweet, but the frosting is. If I were serving it for breakfast, I would definitely add as little sugar to the frosting as possible. I might even make fresh whipped cream with a pinch of cinnamon instead of frosting.


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