Archive for June 15, 2015

Banana Cake with Cream Cheese Frosting

You know sometimes you have those bananas that start turning pretty brown before you’ve had a chance to eat them? You hate to throw them away but they really aren’t good for a banana sandwich any more…well, this recipe is a great way to use them!

It’s pretty simple and oh-so-delicious! Everybody who’s tried it LOVES it! I think I love it a little TOO much…oh well…maybe I’ll burn those calories off somehow! 🙂

I hope you enjoy it as much as my family and I do!

Happy Cooking!

~Renee

Creaming together the butter and sugar.

Creaming together the butter and sugar.

Beating in the eggs.

Beating in the eggs.

Here, I'm adding in the sour cream and vanilla.

Here, I’m adding in the sour cream and vanilla.

Adding the dry ingredients and beating well.

Adding the dry ingredients and beating well.

Now, I'm folding in the mashed bananas. (The riper the bananas, the better!)

Now, I’m folding in the mashed bananas. (The riper the bananas, the better!)

Getting it spread in the pan...mmm...I can hardly wait! :)

Getting it spread in the pan…mmm…I can hardly wait! 🙂

Making the frosting:

Now...on to the frosting! I'm creaming the softened butter and cream cheese together.

Now…on to the frosting! I’m creaming the softened butter and cream cheese together, along with the vanilla.

A little at a time, I beat in the powdered sugar til the frosting is the consistency I want.

A little at a time, I beat in the powdered sugar til the frosting is the consistency I want.

I'm spreading on that yummy frosting...almost time to dig in!

I’m spreading on that yummy frosting…almost time to dig in!

And, the best part...I get to enjoy every morsel (at least of this piece)!!!

And, the best part…I get to enjoy every morsel (at least of this piece)!!!

Banana Cake with Cream Cheese Frosting

1/2 Cup Butter, softened

1 1/2 Cups Sugar

2 Eggs, room temperature

1 Cup (8oz) Sour Cream

1 1/2 tsp Vanilla

2 Cups All-Purpose Flour

1 tsp Baking Soda

1/4 tsp Salt

2-3 Ripe Bananas, mashed (about 1 cup)

1/2 Cup nuts, chopped (optional)

Frosting:

1 (8oz) Package Cream Cheese, softened

1/2 Cup Butter, softened

2 tsp Vanilla

3 3/4-4 Cups Powdered Sugar

1. Preheat oven to 350°F. Spray a 13 x 9 inch pan with cooking spray or Baker’s Joy; set aside.

2. In a mixing bowl, cream together the butter and sugar about 30 seconds or so til light and fluffy. Beat in eggs. Add sour cream and vanilla and mix thoroughly. 

3. In a separate bowl, combine the flour, baking soda and salt. Beat into the butter mixture.

4. Fold in the mashed banana and nuts (if using).

5. Spread batter in the prepared 13 x 9 inch pan. Bake at 350°F for 35-45 minutes or til cake is golden brown and center springs back when lightly touched. Remove cake from oven and cool in the pan.

To Make Frosting:

In a medium mixing bowl, cream the softened butter and cream cheese together, along with the vanilla. Gradually beat in enough powdered sugar to reach the desired consistency. Spread frosting over cooled cake. 

Store cake in refrigerator.

**RECIPES AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

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