We didn’t celebrate Christmas at our house, which means, there wasn’t a whole lot of baking going on here. For this reason, I don’t feel one bit guilty for making a pan of my Banana Cake. Looks like I might need another piece. If you want to come up with some reason for making a pan of your own, I hear that it’s national hand-washing awareness week. Let’s celebrate! Here is my recipe:
Button Counter’s Banana Cake
- 2 ripe bananas, mashed
- 1/2 cup butter
- 1 1/2 cups sugar
- 3/4 cup sour cream
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup walnuts, chopped
mix all ingredients. Make sure to dig out the egg shells that you accidentally dropped in the bowl. Pour into a greased, 9×13 inch pan. Bake at 350 degree oven for 35-40 minutes. Let cool to room temperature.
Cream Cheese Frosting
- half a bag of powdered sugar (2 cups?)
- 2 Tablespoons butter, softened
- 4 oz. cream cheese, softened
- 1/2 teaspoon vanilla (I sometimes use imitation banana)
cream all ingredients together, then frost the top of the cake while in pan. I like to sprinkle more walnuts on top of the frosting.
*sometimes, during more well known celebrations, such as National Potato Week, I will add chocolate chips to my cake batter. I know!
I hope you love it so much that you share only half the pan.
Where can I find the nutritional value of this recipe?
bananas are good for you