Banana Cake With Caramel Cream

2 c All-purpose flour

1 ts Baking soda

Pinch salt 1/2 c (1 stick) unsalted butter,

-softened 1 c Granulated sugar

2 lg Eggs

1 c Mashed, ripe banana

-(about 3 bananas) 1/4 c Sour cream

1/2 c Chopped pecans

--GLAZE--

1/4 c Packed brown sugar,

1/4 c Sweetened condensed milk

2 tb Unsalted butter

1 c Confectioners' sugar

--FROSTING--

3 oz Cream cheese, softened

6 tb Unsalted butter, softened

1 tb Sour cream,

1 tb Pure maple syrup

1 ts Pure vanilla extract

3 To 3 1/2 cups confectioners

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

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

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 glaze.