Banana Cake with Caramel Cream Cheese Frosting

------------------------------------CAKE------------------------------------ 2 c All-purpose flour

1 ts Baking soda

Pinch salt 1/2 c (1 stick) unsalted butter,

-softened 1 c Granulated sugar

2 lg Eggs

1 c Mashed, ripe banana

-(about 3 bananas) 1/4 c Sour cream

1 ts Pure vanilla extract

1/2 c Chopped pecans

-----------------------------------GLAZE----------------------------------- 1/4 c Packed brown sugar,

1/4 c Sweetened condensed milk

2 tb Unsalted butter

1 c Confectioners` sugar

1 ts Pure vanilla extract

----------------------------------FROSTING---------------------------------- 3 oz Cream cheese, softened

6 tb Unsalted butter, softened

1 tb Sour cream,

1 tb Pure maple syrup

1 ts Pure vanilla extract

3 To 3 1/2 cups confectioners

-sugar 1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift

together the flour, baking soda and salt; set aside. 2. Beat butter and granulated sugar in large bowl of electric mixer

on high speed until light, 2 minutes. Add eggs, one at a time, mixing well after each addition. Stop the mixer and add bananas, sour cream and vanilla. Mix in on low speed. Fold in the dry ingredients and nuts with a rubber spatula. 3. Transfer batter to prepared pan. Bake until a toothpick inserted

in the center comes out clean, about 35 minutes. Cool completely on wire rack. 4. For caramel glaze, combine brown sugar and condensed milk in a

small saucepan. Cook over medium heat, stirring often, until mixture begins to bubble. Reduce heat to low and add butter; cook and stir until melted. Remove from the heat and stir in confectioners` sugar and vanilla. Spread over cooled cake. 5. For frosting, beat cream cheese and butter until smooth. Stir in

sour cream, maple and vanilla. Add enough confectioners` sugar to make a smooth, thick frosting. Carefully spread over caramel glaze.