"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Sour Cream Banana Cake Recipe

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This recipe for Sour Cream Banana Cake, by , is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Johnson

Category:
Category:

Ingredients:  
Ingredients:  
Cream and beat together until thick and fluffy: 1/4 cup butter (I use 1/2 c), 1-1//3 cups sugar, 2 eggs, 1 teaspoon vanilla.
Sift together: 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt.
Add dry ingredients to the creamed mixture alternately with: 1 cup dairy sour cream.
Add: 2 medium ripe bananas (mashed), 1/2 cup chopped nuts.
Stir briefly. Turn into a buttered baking pan, 13x9x2 inches and bake 35 to 40 minutes in a 350 degrees oven. Test with a toothpick inserted into the center for doneness. Toothpick should feel dry to the touch.

Directions:
Directions:
Caramel Frosting:
Sour cream banana cake is real cause for celebration when frosted with caramel frosting. This one is a quickie. Use a one-quart sauce pan. Combine together:
1/2 cup butter, 1/2 cup brown sugar, 1/4 cup cream or evaporated milk.
When mixture boils (stir constantly), remove from heat and cool. When mixture is warm to the touch, add 2-1/4 cups powdered sugar and 1 teaspoon vanilla. Beat until smooth and spread on cake.

Personal Notes:
Personal Notes:
So, rejoice, enjoy one another and eat well.

 

 

 

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