My family loves this cake, and this week I had a request for it from someone outside my family, so I’ve decided you might enjoy it too. I usually make this in a 12 x 18 x 1 inch pan, but I’m also following up with measurements for a 10 x 15 x 1 inch pan.
- 3/4 cup butter, softened
- 2-1/4 cups sugar
- 3 eggs
- 1-1/2 sour cream
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 medium overripe bananas, mashed (about 1-1/2 cup)
In a large bowl, cream the butter and sugar, then add the eggs, sour cream and vanilla. In a medium bowl, combine the flour, baking soda and salt. Gradually add the dry ingredients to the creamed mixture, then stir in the bananas.
Spread batter into a greased 18 x 12 x 1 inch pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool and frost (see recipe below). Cut into squares. (I usually do 24 pieces, but you could cut 36 without anyone complaining that you’re stingy.)
Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 3-3/4 to 4 cups icing (confectioners’) sugar
In a bowl, beat the cream cheese, butter and vanilla. Gradually beat in the icing sugar.
For 15 x 10 x 1 inch pan:
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 medium overripe bananas, mashed (about 1 cup)
Use the same measurements listed for larger cake above for the frosting. Thicker frosting never killed anyone.