Oh. My. Gosh! This is delicious! The icing is what makes it taste sooo good. The cake itself tastes almost like a banana bread, but much sweeter and smoother. It would be yummy by itself, but with the icing…yum! The icing is just addicting! I found this recipe on pinterest and changed a few things that worked better for me. You’ve gotta try this!
2/3 c. white granulated sugar
1/2 c. sour cream (use the good stuff!)
2 TBSP. butter, softened (use the good stuff)
2 mashed ripe bananas
1 tsp. vanilla extract
1 c. a/p flour
1/4 tsp. salt
1/2 tsp. baking soda
2 TBSP butter, softened
1/4 c. heavy cream
1/2 tsp. vanilla
1-1/4 c. confectioner’s sugar
Preheat oven to 375 degrees. (glass pans heat to 350)
Cream together the first 4 ingredients. Add the mashed bananas and the vanilla. Add in the last 3 cake ingredients and mix slowly. No lumps from flour…banana lump is okay, but you really should mash those well before you incorporate them into the mix. Pour into a greased 8×8 pan. Bake at 375 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean! Cool completely before icing this.
To make the icing: Cream together the butter and the confectioner sugar until smooth. Slowly add the cream in…(this is what makes it so good!) Add in the vanilla extract and mix until smooth. Put in the fridge if your waiting for the cake to cool because this has cream in it. But if your cake is cooled, then ice away!
No joke…this is soo good!
*I doubled this the very first time I made it! Cooked it in a 9×13 pan and it worked well.