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By francesn

Ingredients

• GLAZE:
• 3 teaspoons plus 3 cups sugar, divided
• 1 cup butter, softened
• 6 eggs
• 1 cup mashed ripe bananas (about 2 medium)
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup (8 ounces) sour cream
• chocolate glaze;
• 1/2 cup heavy cream
• 4 oz semisweet choc.
• heat milk pour over choc. and whisk until smooth
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3 to 4 teaspoons milk

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Directions
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set
aside.

In a large bowl, cream butter and remaining sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Stir in bananas and extracts. Combine flour and baking soda; add to
the creamed mixture alternately with sour cream, beating just until
combined.

Pour into prepared pan (pan will be full). Bake at 325° for 75-85
minutes or until a toothpick inserted near the center comes out

Directions (continued)
clean. Cool for 10 minutes before removing from pan to a wire rack
to cool completely.

In a small bowl, whisk glaze ingredients until smooth; drizzle over
cake. Store in the refrigerator. May be frozen for up to 1 month.
Yield: 12-15 servings.