If your kids are like my kids, then you go through BANANA phases at your house. Sometimes I can't stock up with enough because the KIDDOS are eating them like crazy. Other times I have bunches that are brown because nobody has even given them a GLANCE. I can't keep up! I don't usually mind having the EXTRA ripe ones around though because I get to make nummy things like this oh-so-wonderful cake. It is seriously one of THE BEST things you can do with bananas. Period. (Wish I had a better picture to do it the justice it deserves. My new camera is being shipped as we speak though, so hooray!)
Banana Sheet Cake with Caramel Cream Cheese Frosting
3 very ripe bananas, mashed
1 box white cake mix (yellow would work too)
Ingredients called for on box
1/3 cup sour cream
1 small box instant banana cream pudding mix
Caramel Cream Cheese Frosting
1 (8-ounce) package cream cheese, room temp
1/4 cup salted butter, room temp
1 cup packed brown sugar
1 teaspoon vanilla
Pinch of salt
1 cup Cool Whip
Preheat oven to 350 degrees.
In a bowl, combine the bananas, cake mix, and ingredients called for on box and mix until smooth. Stir in the sour cream and dry pudding mix. Pour onto a cookie sheet with sides (roughly 11 x 17 in) that has been prepared with nonstick spray. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
In another bowl, beat together the cream cheese and butter until smooth. Beat in the brown sugar, vanilla, and salt. When thoroughly combined, gently fold in the Cool Whip. Refrigerate until ready to serve.
TIP: Drizzling caramel ice cream topping over individual slices would make this extra luxurious. Ooooh, and maybe some sort of chopped nut. You pick.