Banana Cake with Cream Cheese and Graham Frosting

I wanted to kick start your week with a nice healthy recipe. I had a couple of perfectly ripe bananas begging to be used, and I wanted to make a nice light semi-healthy muffin or cookie to share with you. Unfortunately, my own selfish desires and cravings overtook my objectives, and I wound up with an unbelievably rich, flavorful, sweet, delicious banana cake. I just so happened to have a leftover box of graham cracker crumbs and a package of cream cheese that was about to expire, so I had to throw those on top. With some Heath toffee bits. Healthy, no. Amazing, yes. At least your calves won't cramp up this week from all the potassium in the bananas (did any of your coaches tell you that growing up?).

Recipe
Cream Cheese Frosting
Graham Topping
Preheat the oven to 350. Cream the butter and sugar in the bowl of a standing mixer, then add in the eggs. In a separate bowl, mix the flour, powder, and salt. Slowly add the flour mixture to the butter mixture, alternating with the milk. In another bowl, mash the bananas, and mix with sour cream, vanilla, and baking soda. Mix it thoroughly into the batter. Grease a 9 x 13 inch pan (or two 9 inch rounds if you want to layer), and bake for about 35 minutes.

Mix all ingredients for the frosting, then spread over the cooled cake. Mix the all graham cracker ingredients except the toffee bits and sprinkle over the top. Add the toffee bits, then place the cake back in the oven for a few minutes to melt.  I am bringing this one in to work, because if you have been following my recent blogging history it's not looking good (for my thighs).

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