Grandma's Banana Cake

2/3 cup unsalted butter, room temp.
2 1/2 cups flour, sifted
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups mashed bananas (about 3 bananas)
1 cup sour cream
3 large eggs, room temp.
2/3 cup chopped nuts (or 1 cup semi-sweet mini morsels)

Preheat oven to 350F.
Cream butter and sugar; add eggs one at a time and beat well.
Sift flour, baking powder, soda and salt together into a bowl.
Add alternately with bananas and sour cream to the creamed mixture.
Don't overmix. Fold in nuts, saving a small amount for topping on frosting.
Pour into greased and floured pan(s).
Bake 9" layers about 30 min., 13x9x2" pan about 40 min., about 60 min. for bundt, or until a wooden skewer comes out clean.


1/2 cup milk
2 heaping Tbs. flour
1 teaspoon vanilla
1/2 cup brown sugar
4 oz (1 stick) unsalted butter
Pinch salt

Mix milk, flour in saucepan.
Cook slowly until thick, remove from heat and add vanilla; cool.
Cream sugar and butter until creamy. Add cool pudding mixture and beat until fluffy.
When cake is cool-frost and sprinkle with reserved nuts.
The texture on this frosting is very soft and remains soft on the cake, won't crust over.

Source: Amy (schnitzel)