WIMM Sour Cream Banana Cake

Happy Monday!  I can't believe that school is almost finished, and my kiddos are going to be home for the summer in just a little more than a week!  Time flies, y'all.  It's so much fun and it breaks my heart.  Doesn't it yours?

Well with it being end-of-the-school-year, I thought I'd share with you my favorite cake to take to the teachers' lounge for Teacher Appreciation Week or Conference Week.  It's easy to make, travels like a beaut, and tastes so so good you won't believe it.  And I know that most of you may not even have read this far because the name of the cake is so underwhelming....but I'm telling ya that this cake is divine. So moist from the sour cream and ripe bananas in the batter yet not obnoxiously "banana".  My kids beg for it.  And when I made it for my elementary teachers last year, they called me for the recipe so they could copy it and hand it out among the faculty.  So between school teachers and this soft-around-the-center girl, you have all the references you need. 

Now if your kids are Helen Tyson Hornets, Southwest Cougars or HarBer Wildcats, then this cake is off-limits for your teachers...it's MY go-to. You'll have to make it for a company picnic or somethin' like that.  Deal?  Deal.

 

SOUR CREAM BANANA CAKE

For the cake:

1/2 cup butter, softened to room temperature

1 1/2 cups sugar

2 eggs, room temperature

1 cup whole sour cream

1 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

2 medium ripe bananas, mashed

 

For the frosting:

1 block cream cheese, softened to room temperature

1/2 cup butter, softened to room temperature

2 tsp. vanilla

3-4 cups powdered sugar

1/2 medium ripe banana, mashed

In the bowl of a stand mixer (or with a hand-mixer), cream butter and sugar.  Add eggs one at a time.  Add sour cream and vanilla.  Mix well.   combine flour, soda, and salt in another bowl.  Gradually add the flour mixture to the creamed mixture and mix until well-combined.  Stir in mashed bananas.  Spread in a greased 10x15 jelly roll pan.  Bake at 350 degrees for 20-25 minutes until a toothpick inserted in the middle comes out clean

For the frosting, cream the cream cheese, butter, vanilla and banana in a mixer.  Add in 1 cup of powdered sugar at a time until the frosting is the right consistency for spreading.  Frost the cake once it is completely cooled.

Store in refrigerator, letting stand at room temperature for 5-6 minutes before serving.