3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup butter, softened
1 cup sour cream
2 medium (1 cup) ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
1/3 cup half and half
1/4 cup butter
1/8 teaspoon salt
2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans, if desired
Heat oven to 350°F (180 C). Stir together flour, baking powder, baking soda and 1/4 teaspoon salt in medium bowl ; set aside.
Combine sugar and 1/2 cup butter in large mixer bowl . Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs 1 at a time, until creamy (1 to 2 minutes). Add sour cream, bananas and vanilla; continue beating until well mixed (1 minute). Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed (1 minute). Stir in 1/2 cup walnuts by hand.
Pour batter into greased 13 x 9-inch baking pan. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, cook brown sugar, half and half, 1/4 cup butter and 1/8 teaspoon salt in 2-quart saucepan over medium heat until mixture comes to a full boil (6 to 8 minutes). Cool to lukewarm (15 to 20 minutes). Stir in all remaining frosting ingredients; beat until smooth. Spread on cooled cake; sprinkle with 1/4 cup walnuts.
Makes 15 servings.
Date: January 27, 2004