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Randy Graham
Columnist - January 1, 2015 in Columnists, Food
Happy New Year Cake!
So what do you do when you have very ripe bananas that you won’t eat but don’t want to throw away?
If you were thinking I’ll make banana bread but I’m getting tired of that – think about making a dense, moist, small, single-sheet banana cake (leave the butter cream frosting off if your New Year’s resolution is to cut down on calories)!
Cake Ingredients:
2/3 cup sugar
½ cup sour cream
1 egg
2 tablespoons unsalted butter (softened)
2 very ripe bananas
1 teaspoon vanilla extract
1 cup flour
¼ teaspoon salt
½ teaspoon baking sodaFrosting Ingredients:
8 ounces cream cheese (softened)
8 ounces powdered sugar
½ cup butter
1 teaspoon vanilla extract
¼ teaspoon lemon extractCake Directions:
Preheat the oven to 375 degrees.Cream together sugar, sour cream, egg, and butter. Add mashed bananas and vanilla extract and stir to combine. Add flour, salt, and baking soda and mix well.
Pour into greased 8×8-inch pan. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before adding frosting.
Frosting Directions:
Blend cream cheese with butter until smooth. While stirring, gradually add powdered sugar. Add vanilla. Beat mixture until creamy smooth. If not creamy enough to spread, a little water may be added, a half-teaspoon at a time, until just right.Share this:
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Donald Sanders
Visit my WebsiteGeeze, I already weigh 300 lbs! Why do you torture me so? I’m gonna make this cake!
Valley Vegetarian
Visit my WebsiteDonald – I’ll bet if you type away at another column that you’ll burn enough calories to have a piece or two . . .