Vorbereitungszeit 0h10m
Kochzeit 0h30m
Portionen 15 pieces

Zutaten
1/2 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup sour cream (full-fat is best)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed bananas (about 2 or 3 bananas)
1/2 cup butter, softened
1 bar (8 oz) cream cheese (full-fat is best)
1 teaspoon vanilla extract
2 1/2 - 3 cups powdered sugar
3-4 tablespoons heavy whipping cream

Anweisungen
Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, sour cream, and vanilla. Blend together until combined and creamy.
In small bowl, add flour, baking soda, and salt. Whish together to break up clumps. Add it into the wet batter and stir with spatula just until mixed and no flour pockets reamin.
Add mashed banana and gently stir together. Dump batter into the baking dish and spread out evenly. It makes it easier if you dump large spoonfuls of the batter all over the baking dish, instead of just one big pile of batter.
Cook for 25-35 minutes or until toothpick inserted in middle does not come out with wet batter. The edges and top will be light browned. Mine takes about 32 minutes.
Let cake cool completely before frosting.
To make frosting: beat butter and cream cheese together until combined. Add in vanilla extract, 2 cups of the powdered sugar, and 3 tablespoons heavy cream. Beat together until frosting forms. Add more powdered sugar and/or milk until desired frosting consistencey is reached. * I end up using just the 3 tablespoons heavy cream + 2 3/4 cup powdered sugar. it gives me a nice, thick frosting and stays put on the cake when I cut it. * NOTE: if you use anything other than heavy whipping cream, start with 1 tablespoon and work from there. Heavy cream is so thick that you need more of it, lower fat milks you will need less of.
Cut into squares and garnish each piece with banana slices and chopped walnuts.


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