Bridget's Recipe Corner

I really like bananas and try to eat at least one every day. However, I'm rather picky about them. I find they must be the perfect ripeness for me to eat and enjoy them. In fact, they need to be on the somewhat 'greenish' side for my palate. If they are slightly mushy or brown, they are relegated to the "baking pile." That said, looking at my counter yesterday morning, I found inspiration in the form of some very brown and very mushy bananas. Since I'm kind of bored with banana bread, I decided a banana cake was in order. Of course, my favorite part is always the frosting. A tasty dessert for both family and friends... Hope you enjoy it too.

Banana Toffee Cake With Happy Frosting & Pecan Brittle

2 1/4 c. flour, sifted

3 eggs, separated

3/4 c. sour cream

1 t. baking soda

1 t. vanilla extract

4-5 very ripe bananas

1/2 c. Heath English Milk Chocolate Toffee Bits

1/2 c. butter, softened

1 1/2 c. sugar

Preheat oven to 350°. Grease, then line with waxed paper, a 15x9 baking pan. In medium-size bowl, beat egg whites until stiff and set aside. In large bowl, combine butter, sugar, egg yolks and vanilla, mix well. Add bananas and mix well. Place sour cream in small bowl. Add the baking soda, mix well and let dissolve. Alternate flour and sour cream to creamed mixture, mixing well over medium speed. Once batter is completely blended, fold in egg whites and toffee bits. Spoon batter into pan and spread evenly. Place in oven and bake approximately 30 minutes or until done. Remove from heat and frost when cool.

Happy Frosting (because it makes me happy when I taste it)

1/2 c. butter, softened

3 1/2 c. powdered sugar

1/4 -1/2 c. Carnation Hazelnut Creamer (sugar free works fine)

2-3 T. low fat (NOT non-fat) cream cheese

In medium-sized bowl beat softened butter and cream cheese until light and fluffy. Gradually add powdered sugar and creamer. Alternate ingredients until blended well. Adjust as necessary. Spread on cooled cake. Sprinkle with pecan brittle.

Pecan Brittle (Optional, but worth it)

3/4 c. pecans, chopped

1/4 c. sugar

3 -4 T. butter

Melt butter in small saute pan. When melted, but not brown add pecans and sugar, tossing and coating well. Cook over medium heat approximately 8-10 minutes, stirring frequently. Be careful not to burn or touch with hand like I did (OUCH). Remove from heat when nuts begin to caramelize. Place on waxed paper and let cool. Before sprinkling on cake, you make have to break into pieces. Frost cake then generously sprinkle on top of frosted cake.