This weekend was filled with sugar. Filled! I had some bananas getting that lovely brown color that usually means I will be making Average Jane's Banana Bread soon, but instead I discovered a Banana Cake recipe. My sugar tooth was calling, so I tried it. Wowee! It's fabulous. And fairly easy, for a cake. Okay, you cheat and use a cake mix, but I'm not holding that against this delicious cake. Also, I'm a big cream cheese icing fan. I believe you could put cream cheese icing on a shoe and it would taste great. But it's much better on this great cake!
Banana Sour Cream Cake
1 pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup sour cream
1/4 cup oil
1 pkg. (8 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powered sugar (about 4 cups)
1 cup walnut pieces, finely chopped
Heat oven to 350 degrees. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened. Beat on medium 2 minutes. Pour into greased and floured 13x9 pan. Bake for 35 minutes or until toothpick in cake centered comes out clean. Cool cake completely in pan.
Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.
Remove cake from pan. Carefully cut cake crosswise in half using serrated knife.
Place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top-side up. Frost top and sides.
Press nuts onto sides. Sprinkle a few on top if you're feeling sassy. Refrigerate leftovers.
Oh yeah...After making this on Friday, Goofy Junior and I went to a Cinnamon Roll class on Sunday and brought home two pans of cinnamon rolls.
We had to take turns peeling each other off the ceiling. Yowza!