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…

Pinterest Inspired

Ingredients:

• 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

Directions:

1. Preheat oven to 375*. Spray a 9×13″ baking pan with nonstick cooking spray.
2. In a large mixing bowl, beat together the butter, sugar, eggs, sour cream, bananas, and vanilla until creamy.
3. Add flour, baking soda, and salt. Blend for about 1 minute until smooth. Stir in pecans and mini chocolate chips.
4. 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.
5. For frosting: heat butter over medium heat in a medium sized sauce pan.
6. Watch carefully and when the butter begins to boil and becomes a light brown, remove from the heat.
7. Quickly whisk in the powdered sugar, adding in the milk when the frosting becomes thick. Finally, whisk in the vanilla.
8. 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!

~ Kate