Banana-bread fans will love the flavor of this treat that’s a great lunchbox snack for the kids or for you. It’s moist and sweet and just perfect topped with cream-cheese frosting. You can carry this cake right in the baking pan to the guild potluck supper. You won’t have to worry about what to do with the leftovers, because there won’t be any!
The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
And carry your lunch in style using the Fly Away Eco-Friendly Bag shown! (Item# 2764)
Banana Cream Cake
|1-1/2 cups sugar
1/2 cup (1 stick) butter, softened
3/4 cup sour cream
2 teaspoons vanilla extract
2 cups flour
|1 teaspoon baking soda
1/4 teaspoon salt
2 large or 3 medium bananas, mashed
Cream Cheese Frosting (below)
1/2 cup chopped nuts (optional)
Cream the sugar and butter in a mixing bowl until light and fluffy. Beat in the eggs. Add the sour cream and vanilla and beat until smooth. Mix the flour, baking soda and salt together. Add to the sour cream mixture alternately with the mashed bananas, mixing until well blended after each addition. Pour into a greased 10″ x 15″ baking pan. Bake at 350 degrees for 25 to 30 minutes or until brown and the top springs back when lightly touched. Let stand until cool. Spread the Cream Cheese Frosting over the top. Sprinkle with the nuts. Cut into pieces.
Yield: 4 dozen
Cream Cheese Frosting
3 ounces cream cheese, softened
6 tablespoons butter, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Combine the cream cheese, butter, milk and vanilla in a mixing bowl and beat until well blended. Add the confectioners’ sugar and beat until smooth and creamy.