I don’t think I’ve made so many sweets and treats in my life, than over the past week. We celebrated my hubbys birthday 4 days after my babys, so there’s been ridiculous amounts of sugar running through our family’s bloodstream.
It’s been good and bad, all at the same time. Good for my taste buds…. bad for my thighs. Good for the smiles on my birthday boys faces…. bad that my kids have been on a sugar high for a week. Emma was running so fast in our hallway the other night, she ate the wall. Literally. She had paint in her mouth, and a nice little bump on her chin to prove it. : /
I’ve had a pile of bananas sitting on my counter for a week. Who’s going to eat a nice, healthy banana when you’ve got mounds of cake in the fridge!? I thought I better make one last treat with them… ya know, so they did’nt go to waste 😉
So banana cake it was. It was moist, delicious and divine. I would serve this for a dessert or even for a brunch. When you taste it, you might even eat it for breakfast. It’s that good!
1-1/2 cups sugar
1 cup sour cream
1/2 cup butter, softened
1-3/4 cups ripe bananas, mashed (3 or 4 bananas)
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
DIRECTIONS: Heat oven to 375 degrees (350 degrees, if using a dark pan) Grease and flour a 10×15 inch jelly roll pan.
Beat first 4 ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend one minute. Spread in prepared pan. Bake 20-24 minutes or until golden brown. Cool and then frost with browned butter frosting.
Browned Butter Frosting
1/2 cup butter
4 cups powdered sugar
1-1/2 teaspoons vanilla extract
3 Tablespoons milk
DIRECTIONS: Heat butter in a saucepan over medium heat. Heat past the melting point until it’s boiling, and a delicate brown. Remove from heat and immediately add remaining ingredients. Stir until well combined. Pour and spread over cooled cake. Serve and enjoy!