Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1-1/2 cups mashed ripe bananas (about 3 medium)1 cup sour creamCOFFEE FROSTING:1/3 cup butter, softened2-1/2 cups confectioners’ sugar2 teaspoons instant coffee granules2 to 3 tablespoons 2% milk
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Sprinkle with additional instant coffee, if desired.
