Banana Cake with Cream Cheese Frosting

I've been a blog posting slacker as of late.  For the holidays, I made three goodies trays: one for each of our parents and one for a friend who was having a holiday party.  I made a variety of baked goods, which included: Chocolate Chip Cookie Bars, Pumpkin Cookies with Vanilla Glaze, Peanut Butter Blossoms, Homemade Brownies, Graveyard Cookies, and this... Banana Cake with Cream Cheese Frosting.  I've realized through my 'tour of the use of banana in baking' that banana really makes baked goods moist and delicious... and besides, you don't feel as guilty eating a cookie or cake when it has fruit in it... because it's 100% healthy, right?  Right?!?!  Anyway, this was no exception.

1/2 c butter, softened

1 1/2 c sugar

2 eggs

1 c sour cream

1 tsp vanilla extract

2 c all purpose flour

1 tsp baking soda

1/4 tsp salt

2 medium ripe bananas, mashed (about 1 c)

Frosting:

8 oz cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

3 3/4 to 4 c confectioner's sugar

Preheat oven to 350 F.  In a large bowl, cream butter and sugar.  Add eggs, sour cream, and vanilla.  Combine flour, baking soda, and salt.  Gradually add into the creamed mixture.  Mix in bananas.  Spread into a greased 13x9 pan.  Bake for 30 minutes or until toothpick comes out clean.  Cool.

For frosting, in a large bowl, beat the cream cheese, butter, and vanilla.  Gradually, beat in enough confectioner's sugar to achieve desired consistency.  Frost cooled cake.  Cover, store in frig.