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.