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Not only is this banana cake easy to make but it always comes out delicious and moist! It's a quick-cook recipe and can be used as a yummy dessert or a simple sweetbread in the AM.
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking soda (*less a dash)
1 pinch of salt
1/2 cup unsalted butter
1 cup white sugar (*less 1 tbsp.)
3/4 cup light brown sugar (*less 1 tbsp.)
2 eggs
4 ripe bananas, mashed
2/3 cup sour cream
*measurements adjusted for baking at altitude (5,000 ft. or higher)
Directions:
Preheat oven to 350 degrees F. Grease and flour two 8x8 inch square pans. In a small bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the sour cream. Pour batter into prepared pans.
Bake for 25-30 minutes. Use a toothpick - if you poke the center of the cake and it comes out clean, it's done! Remove from oven and place on cooling racks.
Cream Cheese Frosting:
16 oz. (2 packages) of cream cheese, room temperature
1 cup unsalted butter, cut, room temperature
2 cups confectioners' sugar
2 tsp. pure vanilla extract
In a medium bowl, soften cream cheese. Gradually add butter and continue beating until smooth. Sift in confectioners' sugar and beat until smooth. Add vanilla and stir to combine. Frost middle and top layer of banana cake.
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Well that is certainly true at the Inn, despite some last minute snow the hearty bulbs around the Inn are blooming and we are experiencing a beautiful Utah springtime. We have been hard at work spring cleaning, testing out new recipes and gearing up for a whole host of summer events such as 
This year give Mom the gift of relaxation and rejuvenation!
