Banana Cake With Sour Cream Frosting

Easy to make cake, delicious with the frosting or without! Could even use the batter in muffin cups!

Banana Cake with Sour Cream Frosting

• 2 cups whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup (1 stick) unsalted butter, room temperature (organic)
  
• 1/2 cup raw honey
  
• 2 large free range eggs
• 1 1/4 cups sour cream (organic, if possible)
  
• 1 1/3 cups mashed ripe bananas (about 3 large)
• 2 tablespoons fresh lemon juice
• 2/3 cup powdered cane sugar or powdered xylitol
  
• 1 8-ounce package cream cheese, room temperature (organic if possible)
• 1 teaspoon organic vanilla extract
  

Preparation

Preheat oven to 350°F. Lightly butter and flour 13 x 9 x 2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and honey in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan.

Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.)

Beat remaining 1/2 cup sour cream, powdered sugar/xylitol, vanilla and cream cheese in large bowl until well blended. Spread frosting over cooled cake.