The Banana Cake that Stole the Show

So I made this on a whim because I had a ton of over ripe bananas and I needed something to take to our ward picnic. It made a ton and I am glad it did they were a big hit and I had over five different people ask for the recipe...the problem is that I changed the recipe. I was careful to write down the changes I made but then the paper got thrown away. Bummer. So this is what I think I did if I remember correctly, which I am pretty sure I am remembering this right. Enjoy!

Ingredients

Cake

• 1 cup butter, softened
• 2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 TB vanilla extract
• 3 cups all-purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 generous cups mashed ripe bananas

Frosting

• 1 cup salted butter, softened
  
• 2 -4 TB sour cream
  
• 1/2 package of cream cheese, softened
• 1 1/2 tsp vanilla
  
• powdered sugar to liking
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 10x15 inch jellyroll pans.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pans.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.(mine took 20 minutes)
4. While the cake is cooling mix the frosting. With a standing mixer cream the cream cheese until smooth, then add the butter, when that is all smooth and getting whipped nicely add the sour cream and the vanilla sour cream. Whip until light and fluffy.
   
5. While the mixer is going slowly add the powdered sugar. Keep adding it until it is the the consistency you like best. I think I adjusted the frosting a little with a bit more sour cream to give it a bit more creamy taste and a bit more tang. I like my frosting fluffy but still thick enough to hold its shape.
   
6. When the cake has cooled completely frost it and then refrigerate them until you want to serve it...not necessary but something about a cold banana cake is just delightful on a hot summer day. This is a great recipe to feed a crowd. The cake is light and fluffy but has a rich taste and the frosting is a hybrid of butter cream and cream cheese frosting. Yum.