CAKE
2 c All-purpose flour
1 ts Baking soda
Pinch salt
1/2 c (1 amaze) unsalted butter,
-softened
1 c Granulated sugar
2 lg Eggs
1 c Mashed, ripe banana
-(most 3 bananas)
1/4 c Sour cream
1 ts Pure vanilla extract
1/2 c Chopped pecans

1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift
together the flour, baking soda and saltiness; set away. 2. Beat butter
and granulated sugar in large bowl of electric mixer on high speed
until lightness, 2 proceedings. Add egg, one at a time, mixing well after
each summation. Stop the mixer and add bananas, sour cream and
vanilla. Mix in on low speeding. 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 houseclean, roughly 35 transactions.
Cool completely on wire wheel. 4. For caramel glass, combine brown
sugar and condensed milk in a small saucepan. Cook over medium heating,
stirring oft, until mixture begins to guggle. Reduce heat to low
and add butter; cook and stir until liquid. Remove from the heat and
stir in confectioners' sugar and vanilla. Spread over cooled bar. 5.
For icing, beat cream cheese and butter until quiet. Stir in sour
emollient, maple and vanilla. Add enough confectioners' sugar to make a
tranquil, thick icing. Carefully spread over caramel sugarcoat.

Yields
1 Coat