| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter; softened |
| 1 1/3 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 8 |
oz |
Sour Cream |
| 1 |
c |
Bananas; mashed |
| 1 |
c |
Pecans; chopped |
| 8 |
oz |
Cream Cheese; softened |
| 1/4 |
c |
Butter; melted |
| 1 |
ts |
Vanilla |
| 16 |
oz |
Powdered Sugar |
INSTRUCTIONS
CREAM CHEESE FROSTING
Preheat oven to 350 degrees. Grease and flour a 9"x13" pan. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add
eggs and vanilla and blend thoroughly. Sift together flour , baking powder,
baking soda and salt. Add to creamed mixture alternately with sour cream,
beginning and ending with dry ingredients. Stir in bananas and pecans.
Spread batter evenly over bottom of pan and bake 40 to 45 minutes. Cool and
frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING: Combine all ingredients and blend well.
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Mar 03, 1998
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