I love making this cake because it tastes wonderful and it makes a good amount. I love to bring a dish to a potluck that will feed a lot of people. I usually cut the pieces smaller. This makes more servings and I figure that everyone is wanting to try a bunch of foods so it works out better this way. Sometimes when I make this make I will also slice up some strawberries and throw that on top as a garnishment. This gives it a pop of color and looks really pretty, not to mention is a delicious add on. This cake is now a favorite of mine to make. I have never had a complaint. I have only given out this recipes like a million times!
Check out what our friends from Tammy Cook Blogs Book have to say about this:
“The banana and coffee flavors go great together.”
A cake with banana and coffee! Who knew that it would be so good!?
2 large eggs
1 teaspoon McCormick’s vanilla extract
2 cups Gold Medal all-purpose flour
2 teaspoons Arm and Hammer baking soda
1/2 teaspoon Morton salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 ounces) Daisy sour cream
1/3 cup Land O Lakes butter, softened
2-1/2 cups confectioners’ sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons milk
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
Pour into a greased 13×9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Slice up bananas to garnish the top with.
Thanks again to Tammy Cook Blogs Book for this amazing recipe.