Best Ever Banana Bread Cake with Brown Sugar Icing

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:

Banana Bread Cake
preheat oven to 375*, makes a 13″ x 9″ cake

1 1/2 cups sugar
4 T. softened butter
1 cup of sour cream
2 cups of mashed ripe bananas
2 eggs
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
(source)

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.

Enjoy!!