Banana Bundt Cake

Banana Bundt Cake

½ Cup Butter (softened)
1 ½ Cups Sugar
1 ½ Cups Mashed Bananas (about 3)
2 Eggs
1 teasp. Vanilla
2 Cups Flour
1 teasp. Baking Soda
½ Cup Sour cream
½ teasp. Salt

Cream butter; add sugar.
Add in eggs and vanilla beat til fluffy then add in bananas.
In separate bowl mix flour, soda and salt then add slowly to the banana mixture. Mix until blended then add sour cream slowly and blend will –careful not to over mix.
Spread into a greased 8 cup Bundt pan.
Bake @ 350 degrees F for 45 minutes.
Let cool for 5 minutes before removing from the pan.

Banana Cupcakes with Dulce de Leche Butter Cream Frosting

Banana Cupcakes with

Dulce de Leche Butter Cream Frosting

Makes approx 28 cupcakes

· 3 cups cake flour

· 1 1/2 teaspoons baking soda

· 3/4 teaspoon baking powder

· 3/4 teaspoon salt

· 1 teaspoon ground cinnamon

· 6 ounces (1 1/2 sticks) unsalted butter, softened

· 1 1/2 cups packed light-brown sugar

· 3 large eggs

· 4-5 very ripe large bananas, mashed (about 2 cups)

· 3/4 cup Sour cream

· 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

Mix dry ingredients in a large bowl, set aside.

Cream butter and sugar with a mixer until light and fluffy.

Add eggs, 1 at a time, beating after each addition.

Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry.

Divide batter among muffin cups, filling each 2/3 full (do not overfill).

Bake about 20 minutes.

Let cool in tins on wire racks.

Dulce de Leche Butter Cream Frosting

1 cup unsalted butter, softened

6-8 cups confectioners' sugar

1/2 Hershey’s Dulce de Leche Syrup

· Place the butter in a large mixing bowl, beat on med high for approx 3 minutes.

· Gradually add in 4-6 cups sugar & beat on high for approx 7-10 minutes (only add enough sugar to meet desired consistency).

· Gradually add in the Dulce de Leche syrup and mix until blended.

· Add in more sugar if a thicker consistency is desired.