————————————CAKE———————————— 2 c All-purpose flour
1 ts Baking soda
Pinch salt 1/2 c (1 stick) unsalted butter,
-softened 1 c Granulated sugar
2 lg Eggs
1 c Mashed, ripe banana
-(about 3 bananas) 1/4 c Sour cream
1 ts Pure vanilla extract
1/2 c Chopped pecans
———————————–GLAZE———————————– 1/4 c Packed brown sugar,
1/4 c Sweetened condensed milk
2 tb Unsalted butter
1 c Confectioners’ sugar
1 ts Pure vanilla extract
———————————-FROSTING———————————- 3 oz Cream cheese, softened
6 tb Unsalted butter, softened
1 tb Sour cream,
1 tb Pure maple syrup
1 ts Pure vanilla extract
3 To 3 1/2 cups confectioners
-sugar 1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift
together the flour, baking soda and salt; set aside. 2. Beat butter and granulated sugar in large bowl of electric mixer
on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula. 3. Transfer batter to prepared pan. Bake until a toothpick inserted
in the center comes out clean, about 35 minutes. Cool completely on wire rack. 4. For caramel glaze, combine brown sugar and condensed milk in a
small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners’ sugar and vanilla. Spread over cooled cake. 5. For frosting, beat cream cheese and butter until smooth. Stir in
sour cream, maple and vanilla. Add enough confectioners’ sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.