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
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.
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).