Here’s another great recipe to help you use up your ripe bananas.  This has sour cream in the batter, to help make the cake nice and moist.  And, it is frosted with a wonderful cream cheese frosting.  Now the recipe I have says that you should cool the cake before frosting.  But, I can hardly wait to eat this.  Besides, the frosting tastes so good when it melts over the warm cake – kind of like the cream cheese frosting melts over those warm Cinnabon Cinnamon Rolls you get at the mall.  Oh yum!  You are definitely gonna love this!

 

You will need:

½ cup butter, softened

1 ½ cup granulated sugar

2 eggs

3 very ripe bananas, mashed

¾ cup sour cream

2-1/3 cups all-purpose flour

1 tsp. baking soda

 

FOR THE FROSTING:

6 oz. cream cheese, softened

½ cup butter, softened

3 tsp. milk

1 tsp. vanilla

3 cups powdered sugar

 

Preheat oven to 350 F.

In a large bowl, cream the butter and sugar.

Add the eggs and mix well.

Add the mashed bananas and sour cream and mix well.

Fold the flour and baking soda into the creamed ingredients.

Pour batter into a 13 x 9 baking pan sprayed with cooking spray.

Bake approximately 35 minutes, until toothpick comes out clean when poked into center of cake.

 

To make the frosting, cream together the cream cheese and the butter.

Add the milk, vanilla, and powdered sugar and beat well.

Frost the bars – I highly recommend frosting them and eating them when the cake is still warm.

Serve and Enjoy!