½ (1 stick) cup butter, room temperature
8 oz cream cheese, room temperature
1 teaspoon vanilla
4 cups powdered sugar
Combine dry ingredients, blend well.
Add eggs and oil, mix well.
Add vanilla, pineapple, bananas, and nuts. Stir gently to combine.
Pour into greased 9X13 pan. Bake at 350 for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Blend together the butter, cream cheese, and vanilla.
Slowly add powdered sugar until all is incorporated.
Top cooled cake with icing.
For the Cake
Preheat oven to 375F.
In a stand mixer mix together butter, brown sugar, vanilla, milk, eggs, and bananas.
In a separate bowl mix together the flour, baking powder, cinnamon, baking soda, and salt.
Pour flour mixture into the stand mixer and mix until well combined.
Butter and dust with flour a 9×9 baking pan.
Pour cake batter into the pan and top with streusel.
Bake for 35-40 minutes.
While cake is cooling make the icing.
Once the cake has cooled drizzle icing over the cake.
Serve with a cup of coffee.
For the Streusel Topping
In a mixing bowl using a fork combine both sugars, cinnamon salt, and butter.
Slowly add in flour and use continue to combine using the fork in a cutting action. This will give you that crumbly topping.
For the Icing
In a small sauce pan over low heat combine milk and sugar with a whisk.
Continue to whisk until it turns into a nice glaze.
You may add more milk to thin the icing’s consistency.
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).