Today is Griffin's 12th birthday! Wow....I can't believe I have a kid that old. That makes me.....OLD TOO!
We love this cake at our house....it's sooooo yummy. It's supposed to be a layer cake, but I made the two 8" pans and put one in the freezer for another day. Here's the recipe:
Banana Cake with Cream Cheese Frosting
Serves: 10-122 c. flour
2 c. flour
3/4 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, room temperature
1 1/2 c. sugar
2 large eggs
1 c. sour cream (I often substitute 1 c. vanilla yogurt)
1 1/3 mashed ripe bananas
1 c. mini chocolate chips (optional)
2/3 c. powdered sugar
1 8 oz. package cream cheese, room temperature
Preheat oven to 350. Lightly butter two 8" round cake pans. In a medium bowl, combine flour, baking soda, baking powder, and salt. Using electric mixer, beat butter and sugar in large bowluntil blended. Add eggs and beat until fluffy. Mix in 3/4 c. sour cream and bananas. Add dry ingredients to banana mixture and beat until well blended. Transfer to prepared pans.
Bake cakes until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool cake completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)
Beat remaining 1/2 c. sour cream, powdered sugar, and cream cheese in a large bowl until well blended. Spread frosting over cooled cake. Garnish with extra mini chocolate chips and banana slices.