I could’ve/should’ve called this post  “When good bananas go bad” — because everyone knows that a banana that’s turned on you is a beautiful thing.  You can make all manner of heavenly creations out of bad bananas … smoothies and milkshakes, banana bread, and of course this amazing cake. 
Not to imply that I channel Martha Stewart or anything but I will admit that I make it a priority to keep my prized white vintage hobnail cake stand (c. 1950) loaded up with goodies during cross country season and throughout the school year.  (my green majolica stand is shown today; the hobnail still contains scotcheroos from last week … yes, I’m a freak.)  Runners and studiers are constantly hungry and in need of sustenance and calories, and nothing stops one’a my DamKids dead in his or her tracks faster than this banana cake.  I can’t believe I’ve never shared it here before, in fact … what the heck, that’s weird.

Anyway, here’s what you should do with all those ridiculously cheap bananas you’re going to buy on Wednesday when they’re .19 a pound.  NINETEEN CENTS.  As my youngest would say:  “Cray cray!!” ( — which means ‘crazy’ in middle school speak.) Go get some!  Then let about four of them turn on you, and make this cake for the hungry people in your life.  Even if they don’t run or study, they’re bound to love this cake.

Have a great week.

SERVES:  10-12

2 c. flour (Gold Medal Flour is on sale if you’re running low)
3/4 t. baking soda
1/2 t. baking powder
1/2 t. salt

1 stick butter, room temperature
1 1/2 c. sugar
2 large eggs
1 1/4 c. sour cream, divided
1 1/3 c. mashed ripe bananas (about 3 large) (on sale on WEDNESDAY)
2 T. fresh lemon juice (lemons are on sale)

2/3 c. powdered sugar
1 8-oz. package cream cheese, room temperature

Preheat oven to 350.  Lightly butter and flour a 13 x 9 x 2″ pan (or two 8 or 9″ round cake pans).  In a medium bowl, combine flour, baking soda, baking powder, and salt.  Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended.  Add eggs and beat until fluffy.  Mix in 3/4 cup sour cream, bananas and lemon juice.  Add dry ingredients to banana mixture and beat until well blended.  Transfer batter to prepared pan(s).

Bake cake(s) until top is golden and tester inserted into center comes out clean, about 30 minutes for rectangular pan (slightly shorter for the rounds).  Cool completely on rack.  (Can be prepared two weeks ahead.  Cover cake and freeze.  Thaw before continuing.)

Beat remaining 1/2 cup sour cream, powdered sugar, and cream cheese in large bowl until well blended.  Spread frosting over cooled cake.

NOTE:  The frosting is optional in my opinion; I don’t always layer the cakes and I don’t always make the frosting.  If you go the round/layered route, you might want to double the frosting ingredients to be sure you have enough for the middle layer and the sides.  Another option is to add a cup of mini semi-sweet chocolate chips to the batter right before baking, I always do – the chocolate adds another layer of sweetness and then the frosting isn’t really necessary.  YUM. : )

Featured, Fresh, Frugal, Fabulous | September 11th, 2012