1/2 cup softened butter
2 eggs
1 tsp baking soda
1 cup sugar
3 ripe bananas
2 cups flour
4 TBS sour cream
1/2 cup nuts (optional)
Mix all ingredients well and pour into a greased 9x13 pan or a greased cookie sheet. Bake at 350 degrees for 30 minutes or until knife inserted into the center comes out clean.
Cool completely and frost with caramel icing.
Caramel Icing:
Melt 1/2 cup butter in sauce pan. Add 1 cup brown sugar and boil over low heat for 2 minutes stirring constantly. Stir in 1/4 cup milk and bring to boil. Remove from heat and cool to lukewarm.
Pour into mixing bowl and gradually mix in 1 3/4 to 3 cups powdered sugar. Spread on cake.
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