POTLUCK BANANA CAKE
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 ounces) sour cream
1/3 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons milk
Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.
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 the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
Pour into baking dish. Bake 35-40 minutes, or until a toothpick inserted near the center comes out clean. 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. Yield: 12-15 servings.
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