I don’t know about you, but for me it seems as if my banana’s go bad the second I get them home. From yellow to brown in less than an hour. What better way to use up those over ripe banana’s than in this rich and delicious cake topped with a sweet sour cream frosting. You’ll love it so much you’ll be hoping for your banana’s to go brown!
10 TO 12 SERVINGS
- 2 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 ½ cups sugar
- 2 large eggs
- 1¼ cups sour cream
- 1⅓ cups mashed ripe bananas (about 3 large)
- 2 tablespoons fresh lemon juice
- ⅔ cup powdered sugar
- 1 8-ounce package cream cheese, room temperature
Preheat oven to 350°F. Lightly butter and flour 13x9x2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt.
Using electric mixer, beat butter and 1½ cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in ¾ cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.
Bake until top is golden and tester inserted into corner comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)
Beat remaining ½ cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake.
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