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 and fat)!
2/3 cup sugar
½ cup sour cream
2 tablespoons unsalted butter (softened)
2 very ripe bananas
1 teaspoon vanilla extract
1 cup flour
¼ teaspoon salt
½ teaspoon baking soda
8 ounces cream cheese (softened)
8 ounces powdered sugar
½ cup butter
1 teaspoon vanilla
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.
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.