Banana Cake with Honey Buttercream

It's snowing and my son has the flu....I NEEDED a treat and I'm always trying to find creative ways to bake up my over-ripened bananas. This Honey Buttercream was the key...Holy Yum! I got the recipe for the frosting from www.cupcakeproject.com

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Cake Ingredients:

1/2 cup butter, room temperature

1 1/2 cup sugar

2 eggs

3 ripe bananas mashed

2 tsp. vanilla

1 cup sour cream

2 cup all purpose flour

1 tsp. baking soda

3/4 tsp. salt

Directions:

Preheat oven to 350. Grease a 9x13 cake pan.  

1) In a bowl mix together flour, baking soda and salt - set aside.

2) In a medium sized bowl with a hand mixer or in the bowl of a standing mixer with a paddle attachment on med speed...cream together the butter and sugar until fluffy. Add eggs one at a time, mixing well with each addition. Mix in vanilla and mashed bananas.

3) On low speed add the flour mixture in three additions, alternating with the sour cream; mixing well with each addition.

4) Pour into the prepared pan and bake on the middle rack for 30 minutes or until a wooden pick comes out clean. Cool completely.

 

Frosting Ingredients:

1 cup salted butter

4 cups powdered sugar

1/2 cup honey

1/2 cup full-fat sour cream (cold)

Direction:

1) In a medium-sized bowl, beat butter for tree minutes with an electric mixer on high speed until light and fluffy.

2) Mix in powdered sugar a little bit at a time until fully combined. 

3) Mix in honey and sour cream until combined. 

Frost cake and top with chopped, roasted salted peanuts or my favorite -  the nut topping you put on ice cream.