Banana Snack Cake with Cream Cheese Frosting

INGREDIENTS

• 3 cups all-purpose flour
• 2 teaspoon. baking powder
• 1 teaspoon baking soda
• 1 teaspoon McNess ground cinnamon
• ½ teaspoon salt
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• ½ cup vegetable or canola oil
• ½ cup sour cream
• 2 teaspoon McNess Champion Madagascar Vanilla Compound
• 3 large eggs
• 4 medium overripe bananas mashed

• Frosting:
• 1 8 oz. cream cheese, softened
• ½ cup salted or unsalted butter, softened
• 2 teaspoons vanilla
• 3 1/4 cups powdered sugar
• heavy cream or milk to thin frosting, if needed
• ½ cup toasted chopped pecans or walnuts

INSTRUCTIONS

1. Preheat oven to 325°F. Spray with baking spray a 13 x 9 inch baking pan. Set aside.
2. In a medium-size mixing bowl. use a whisk to sift together the flour, baking powder, baking soda, cinnamon and salt.
3. In a separate bowl, whisk together granulated sugar, brown sugar, oil, sour cream, eggs and vanilla until sugar is dissolved. Whisk in mashed banana until well blended.
4. Add wet ingredients to the dry. Whisk until fully combined.
5. Pour into prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center shows a few moist crumbs.
6. Cool completely on a baking rack or in the fridge.
7. To make frosting: In a medium size mixing bowl using an electric mixer, beat together cream cheese, butter, sugar and vanilla. Gradually add powdered sugar. Add cream or half and half 1 tablespoon at a time to thin the frosting, if desired.
8. Frost cooled cake, sprinkle top with toasted pecans or walnuts. Store chilled.

NOTES

To toast nuts: Spread in a single layer on a baking sheet. Toast for 6-8 minutes in a 300°F preheated oven until fragrant. Cool completely.