Best Ever Banana Cake with Brown Sugar Icing came about out of necessity or
at least a bit of frugality this week. We have had a full-on fruit fly invasion, and
while I was able to refrigerate my other fruits and veggies, I ended up storing my
bananas in a brown paper grocery sack in the pantry. While the fruit flies couldn’t
get to them, they ripened very quickly. So what do you do when life gives you a
bunch of ripe bananas, you bake!
The frosting tastes so much like a maple bar, but there is no maple in it. It’s sweet
and caramel-ly and I love it on this banana cake. Here is what I used to make it:
1 1/2 cups sugar
4 T. softened butter
1 cup of sour cream
2 cups of mashed ripe bananas
1 t. vanilla
2 cups of flour (or gluten free flour)
1/8 t. salt
1 t. baking soda
1 cup of chopped walnuts (optional)
In a large mixing bowl cream together the sugar and butter. Fold in the sour cream, bananas, eggs and vanilla and set aside. In a second mixing bowl combine the flour, salt, and baking soda. Add nuts and stir in to cover with flour mixture. Fold in sugar mixture and spread in a greased 13″ x 9″ baking dish, baking for about 30-35 minutes until toothpick comes out clean from the center of the cake.
Cool on counter until ready to frost.
Brown Sugar Icing
1/2 cup of butter
1 cup of packed brown sugar
1/4 cup of milk
2 cups of powdered sugar
In a medium nonstick pan melt the butter and stir in the brown sugar. Bring to a boil and boil for 2 minutes, stirring constantly. Add the milk, bring to a low boil again, then remove from heat to cool to lukewarm.
In a medium mixing bowl, measure out 2 cups of powdered sugar, and add brown sugar mixture, beating with a hand mixer until smooth. The icing should be a little thick, if desired, you can add a bit of hot water to thin it out. Spread over banana cake and prepare yourself for compliments.
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