You are really going to be glad that you made this cake. it’s warm, moist, and super flavorful.
Check out what my pals over at Mr. Food had to say about this recipe:
“One of our favorite ways to use up ripe bananas is to bake ’em into a cake, like this Brown Sugar Banana Cake. This banana cake recipe makes such a moist and delicious cake that no one will be able to keep away!”
Yep! I will either bake a cake with my old nanners or make banana bread. What do you use brown bananas in?
Ingredients
1 1/4 cups Domino granulated sugar
1/4 cup (1/2 stick) Land O Lakes butter, softened, plus another 1/4 cup butter
1 cup Daisy sour cream
2 Eggland’s Best eggs
1 1/2 cups mashed ripe Chiquita bananas (about 4 bananas)
3 teaspoons McCormick vanilla extract, divided
2 1/4 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1/2 teaspoon Morton salt
1 cup light Domino brown sugar
1/4 cup milk
2 cups Domino confectioners’ sugar
Instructions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, with an electric mixer, beat granulated sugar, the softened butter, sour cream, and eggs until creamy. Beat in bananas and 2 teaspoons vanilla. Add flour, baking soda, and salt; mix well. Pour into baking dish.
Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool.
In a small saucepan over medium heat, melt remaining butter. Stir in brown sugar and milk and bring to a boil, stirring constantly. Reduce heat to low and cook 2 minutes. Remove from heat and place in a large bowl. Let cool 15 minutes.
Add confectioners’ sugar and remaining vanilla to bowl and beat with an electric mixer until smooth. Spread frosting over cake and serve.
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Quick Tip: This cake is super yummy with vanilla bean flavored ice cream.
Thank you to Mr.Food for this great recipe.