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 9×13 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).

3 COMMENTS

    • 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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