1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup white whole-wheat flour
1 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
3 medium-size (1 1/2 cups) ripe bananas, mashed
1 cup sour cream
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 flours, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
1/3 cup butter, softened
2 1/2 cups powdered sugar
2 tsp instant coffee granules
2 to 3 tbsp milk
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.
Top each piece of cake with a couple of fresh banana slices when serving, if desired.Yield: 12 - 15 servings
Note: This is my version of a recipe I got from an old TOH Holiday Celebrations Book.