Description:

Moist and Yummy

Source:

Sheila Kosko from Arca Max

Serves/Makes:12 servings

Ingredients

• 1/4 cup (60 ml) butter
• 1 cup (225 ml) sugar
• 1 cup (225 ml) ripe bananas (mashed)
• 8 oz (224 grm). sour cream
• 2 eggs
• 2 tsp (10 ml). vanilla
• 2 cups (475 ml) all-purpose flour
• 1 tsp (5 ml). baking powder
• 1/2 tsp (2 ml). baking soda
• Frosting:
• 8 oz (224 grm). cream cheese
• 1/4 cup (60 ml) butter, softened
• 1 tsp (5 ml). vanilla
• 2 cups (475 ml) powdered sugar(maybe more)

Preparation

• Preheat oven to 350 degrees (175 C.).
• In a large bowl, cream butter and sugar.
• Add bananas, sour cream, eggs, and vanilla.
• Mix well.
• Add dry ingredients-- flour, baking powder, and baking soda.
• Mix well.
• Pour into a prepared 9 inch x 13 inch pan.
• Bake for 25 minutes.
• Let cool before frosting.
• Frosting:
• Combine and beat all ingredients until desired consistency (You may need to add more sugar...I did).
• Store cake in refrigerator.

Comments

This cake is very fluffy soft, not too sweet, and the frosting is out of this world. It seems more like cake than bars to me but I guess you could cut it into bars if you wanted. It also keeps well (since refrigerated) and you can microwave it, a piece at a time, for 20-30 seconds. Enjoy!