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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: 3 1/2 c Confectioners Sugar
Heat oven to 350F degrees. Grease a 13- by 9-inch baking pan. Sift
together the flour, baking soda and salt; set aside. Beat 1/2 cup
butter and granulated sugar in large bowl of a mixer on high speed
until light, 2 minutes. Add eggs, one at a time, mixing well after
each addition. Stop the mixer and add bananas, sour cream and
1 teaspoon vanilla. Mix in on low speed. Fold in the dry ingredients
and nuts with a rubber spatula. Transfer batter to prepared pan.
Bake until a toothpick inserted in the center comes out clean,
about 35 minutes. Cool completely on wire rack.
Combine brown sugar and condensed milk in a small saucepan. Cook over
medium heat, stirring often, until mixture begins to bubble. Reduce heat
to low and add 2 tablespoons butter; cook and stir until melted. Remove
from the heat and stir in 1 cup confectioners' sugar and 1 teaspoon
vanilla. Spread over cooled cake.
Beat cream cheese and 6 tablespoons butter until smooth. Stir in sour
cream, syrup and 1 teaspoon vanilla. Add enough of the 3 1/2 cups
confectioners' sugar to make a smooth, thick frosting. Carefully spread
over caramel glaze.
| Ingredients:
2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Baking Soda
1 Pinch(s) Salt
1/2 Cup(s) Unsalted Butter, softened
1 Cup(s) Granulated Sugar
2 large Eggs
1 Cup(s) Mashed Ripe Banana
1/4 Cup(s) Sour Cream
1 Teaspoon(s) Pure Vanilla Extract
1/2 Cup(s) Chopped Pecans
1/4 Cup(s) Packed Brown Sugar
1/4 Cup(s) Sweetened Condensed Milk
2 Tablespoon(s) Unsalted Butter
1 Cup(s) Confectioners' Sugar
3 Ounce(s) Cream Cheese, softened
1 Tablespoon(s) Sour Cream,
1 Tablespoon(s) Pure Maple Syrup |
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