Banana Cake With Sour Cream Frosting

Name: Banana Cake With Sour Cream Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 13x9 baking pan, 10-12 serving(s)
Ingredients: 2 cups all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, room temperature; 1 1/2 cups sugar; 2 large eggs; 1 1/4 cups sour cream; 1 1/3 cups bananas, mashed (3 large); 2 tablespoons fresh lemon juice; 2/3 cup powdered sugar; 1 (8 ounce) package cream cheese, room temperature

Recipe by Jason Stevenson

Bon Appétit, March 1998

READY IN: 1hr

SERVES: 10-12

YIELD: 1 13x9 baking pan

UNITS: US

INGREDIENTS

Nutrition

2

cups all-purpose flour
³⁄₄

teaspoon baking soda
¹⁄₂

teaspoon baking powder
¹⁄₂

teaspoon salt
¹⁄₂

cup unsalted butter, room temperature
1 ¹⁄₂

cups sugar
2

large eggs
1 ¹⁄₄

cups sour cream
1 ¹⁄₃

cups bananas, mashed (3 large)
2

tablespoons fresh lemon juice
²⁄₃

cup powdered sugar
1

(8 ounce) package cream cheese, room temperature

DIRECTIONS

Preheat oven to 350°F Lightly butter and flour 13 x 9 x 2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.
Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.).
Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake.