| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Desserts, Cakes, Fruits |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sour cream |
| 1 |
ts |
Baking soda |
| 1/4 |
c |
Butter, softened |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
lg |
Banana, mashed |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour |
| 2 |
tb |
Butter, softened |
| 1 |
c |
Powdered sugar |
| 1 |
tb |
Milk |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
FROSTING
1. Preheat oven to 350°. Grease & flour a loaf pan.
2. Combine sour cream & baking soda in a bowl; set aside for 5 minutes.
3. Beat butter, sugar and eggs together; stir into sour cream. Mix banana
in well. Add vanilla and flour; mix well.
4. Bake in prepared pan 1 hour or until cake tests clean. Cool in pan 10
minutes; transfer t wire rack to finish cooling.
5. Beat butter and sugar until creamy. Beta in milk and lemon juice until
spreadable. Frost top and sides of cake.
Creative Cooking: Desserts Carolyn Shaw 7/97
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