I buy bananas like crazy. Every time I go to the store, I pick up a bunch. Mainly because my son and husband love them. Also because they can never eat them as fast as I buy them so I have excuses to make yummy goodness like Banana Bread and this Banana Cake. This recipe was given to me by a co-worker many years ago and I cannot even tell you the number of times I have made it. It is just so good (with or without the frosting). So if you have some super ripe bananas, maybe try this cake some time. The riper the banana, the sweeter the cake!
For the cake
1 1/4 cup sugar
1 cup sour cream
4 tablespoons butter, melted
4 medium, super ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon table salt
1 teaspoon baking soda
1 cup chopped walnuts (optional)
For the frosting (optional)
4 tablespoons butter, softened
1/2 cup heavy cream
1 teaspoon vanilla extract
2 1/2 cups confectioner's sugar
Preheat the oven to 375F degrees. Spray 13x9 baking dish with nonstick cooking spray (I like the kind that has flour in it).
In a medium bowl, cream together sugar, sour cream, egg, and melted butter. Add mashed bananas and vanilla extract. Add flour, salt, and baking soda; mix well.
Pour into greased pan. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.
To make frosting:
Cream butter and confectioner's sugar together until smooth. Slowly add the heavy cream; stir until smooth. Stir in vanilla extract. Spread on cooled cake.
Cook’s Note: The frosting really is optional in this. This cake is so moist and is plenty sweet all by itself. It will be more like a snack cake without the frosting. Like cream cheese frosting? Try adding 1/2 block (4 oz.) of softened cream cheese to the frosting mixture, adding a little more milk or heavy cream if necessary to make it spreadable.