Forgetting about bananas is almost considered to be a reward in the Whitaker household, for the sole reason that unappealing oxidizing bananas become banana cake! I don’t believe I will be making Banana Bread ever again…
- 1/2 c. butter, softened
- 1.5 c. sugar
- 2 eggs
- 3 ripe bananas, mashed
- 1 c. sour cream
- 2 tsp. vanilla extract
- 2 c. all purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1/2 c. pecans, finely chopped
- 1/2 c. mini chocolate chips
Browned Butter Glaze
- 1/2 c. butter
- 2.5 c. powdered sugar
- 1.2 tsp. vanilla
- 2 Tbsp. milk
- Preheat oven to 375*. Spray a 9×13″ baking pan with nonstick cooking spray.
- In a large mixing bowl, beat together the butter, sugar, eggs, sour cream, bananas, and vanilla until creamy.
- Add flour, baking soda, and salt. Blend for about 1 minute until smooth. Stir in pecans and mini chocolate chips.
- Pour batter evenly into the prepared baking pan and bake for about 25 minutes or until the center is firm. Insert a toothpick and if it comes out clean and not wet, then it is finished. Remove from the oven and place on a cooling rack.
- For frosting: heat butter over medium heat in a medium sized sauce pan.
- Watch carefully and when the butter begins to boil and becomes a light brown, remove from the heat.
- Quickly whisk in the powdered sugar, adding in the milk when the frosting becomes thick. Finally, whisk in the vanilla.
- Pour evenly over the cake and use a butter knife to smooth out the frosting. Allow to cool completely before cutting!
Yields 12 pieces.
Eat, Bork, and Be Merry!