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Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1 pinch salt

  4. 1/2 cup -- (1 stick) unsalted -- butter, softened

  5. 1 cup granulated sugar

  6. 2 large eggs

  7. 1 cup mashed -- ripe banana - -- (about 3 bananas)

  8. 1/4 cup sour cream

  9. 1/2 cup chopped pecans **GLAZE**

  10. 1/4 cup packed brown sugar

  11. 1/4 cup sweetened condensed milk

  12. 2 tablespoons unsalted butter

  13. 1 cup confectioners' sugar

  14. 1 teaspoon pure vanilla extract **FROSTING**

  15. 3 ounces cream cheese -- softened

  16. 6 tablespoons unsalted butter -- softened

  17. 1 tablespoon sour cream

  18. 1 tablespoon pure maple syrup

  19. 1 teaspoon pure vanilla extract

  20. 3 1/2 cups confectioners -- up to

  21. 3 sugar

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift together the flour, baking soda and salt; set aside.

  2. Beat butter and granulated sugar in large bowl of electric mixer on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula.

  3. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool completely on wire rack.

  4. For caramel glaze, combine brown sugar and condensed milk in a small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners' sugar and vanilla. Spread over cooled cake.

  5. For frosting, beat cream cheese and butter until smooth. Stir in sour cream,! ! maple and vanilla. Add enough confectioners' sugar to make a smooth, thick frosting. Carefully spread over caramel gl

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