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2 c All-purpose flour
1 ts Baking soda
1 pn Salt
1/2 c Unsalted butter; softened
1 c Granulated sugar
2 lg Eggs
1 c Mashed; ripe banana (about 3
-bananas)
1/4 c Sour cream
1 ts Pure vanilla extract
1/2 c Chopped pecans
CARAMEL GLAZE
1/4 c Packed brown sugar
1/4 c Sweetened condensed milk
2 tb Unsalted butter
1 c Confectioners’ sugar
1 ts Pure vanilla extract
FROSTING
1 pk (3-oz) cream cheese;
-softened
6 tb Unsalted butter; softened
1 tb Sour cream
1 tb Pure maple syrup
1 ts Pure vanilla extract
3 -(up to)
3 1/2 c Confectioners’ sugar
From: Rebecca Radnor japlady@nwu.edu
Date: 6 Dec 1994 15:06:03 -0500
1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift
together the flour, baking soda and salt; set aside.
2. Beat butter and granulated sugar in large bowl of electric mixer on high
speed until light, 2 minutes. Add eggs, one at a time, mixing well after
each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix
in on low speed. Fold in the dry ingredients and nuts with a rubber
spatula.
3. Transfer batter to prepared pan. Bake until a toothpick inserted in the
center comes out clean, about 35 minutes. Cool completely on wire rack.
4. For caramel glaze, combine brown sugar and condensed milk in a small
saucepan. Cook over medium heat, stirring often, until mixture begins to
bubble. Reduce heat to low and add butter; cook and stir until melted.
Remove from the heat and stir in confectioners’ sugar and vanilla. Spread
over cooled cake.
5. For frosting, beat cream cheese and butter until smooth. Stir in sour
cream, maple and vanilla. Add enough confectioners’ sugar to make a smooth,
thick frosting. Carefully spread over caramel glaze.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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