I get excited when I buy too many bananas, and we can’t eat them before they become overripe. That’s because it means I get to make banana bread or banana cake. If you don’t have the time to use your overripe bananas now, just freeze them and soften them up in the microwave when you are ready!
Prep Time: 15-20 minutes
Feeds: 12-15 people (depends on how much they like banana cake and therefore how big they cut their pieces!). Yields 1 sheet cake.
Cake Ingredients:
- 1/2 cup softened butter
- 1.5 cups sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mashed overripe bananas (2-3)
Preheat oven to 350°.
Cream the butter and sugar. Mix in the sour cream and vanilla. Gradually add the flour, baking soda, and salt. Stir in the bananas.
Cook 20-25 minutes at 350° in a greased 10×15 baking pan. Toothpick should come out nearly clean (remember it will continue baking in the pan even after it has been removed from the oven).
Cream Cheese Icing Ingredients:
- 8 ounces softened cream cheese
- 1/2 cup softened butter
- 2 teaspoons vanilla
- 3-4 cups powdered sugar
Cut butter and cream cheese into 1 inch cubes to make it easier to integrate them. Then mix all of the ingredients. Use 3-4 cups of powdered sugar based on the desired thickness. Generally, if your house is hot, you may find your icing too thin, so you may need to use closer to 4 cups of powdered sugar. Ice the cake once it has cooled.
