Sour Cream Banana Sheet Cake

I'm not a cake decorator, so I like making sheet cakes. They don't need to look pretty, they only need to taste good. I've had this recipe for many years, but I decided to adapt it to sheet cake form and add cream cheese frosting. My husband said it's one of the best cakes he's ever had! I refrigerated the leftovers, and it tasted great cold too. I topped it with some chopped walnuts.

Sour Cream Banana Sheet Cake

3/4 cup butter

2 cups sugar

2 eggs

1 1/2 tsp vanilla

3 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 1/2 cups sour cream

1/2 cup milk

1 1/2 cups mashed banana

1. Preheat oven to 350 degrees. Spray a 13in x 18in baking sheet with cooking spray.
2. Cream butter and sugar and beat until light and fluffy. Beat in eggs one at a time; add vanilla.

3. Mix dry ingredients together in a separate bowl. In another bowl combine sour cream and milk.

4. Add dry ingredients to butter and sugar mixture alternately with sour cream and milk. Begin and end with dry mixture.

5. Add mashed banana mixing until just blended. Spread on to prepared baking sheet and bake for 25 minutes.

Cream Cheese Frosting
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
4 cups powdered sugar

In a large bowl, cream butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.