This cake is so good, I might just give up my old banana bread recipe and use this instead. If I want bread, I’ll just bake it in two loaf pans. It’s really moist. The browned butter frosting is a nice touch, but it’s really good without frosting too.
3 very ripe, large bananas
2 eggs
1-1/2 cup sugar
1/2 cup softened butter
1 cup sour cream
2 tsp vanilla
1 tsp baking soda
3/4 tsp salt
2 cups flour
1/2 cup chopped walnuts or pecans
I beat all of the ingredients except for the flour and nuts together, then I beat in the flour, then stir in the nuts.
Bake in a greased 9 X 13 pan at 350 degrees for 35-40 minutes until it’s browned on top and tests done.
Browned Butter Frosting:
3 Tbsp butter, cooked until lightly browned
1-1/2 cups powdered sugar
1 tsp vanilla
3-4 Tbsp half and half or milk
Beat the ingredients together, adding just enough milk until the frosting is a creamy, spreading consistency.