Banana Cake with Cinnamon Glaze

Usually I post recipes on my other blog, Delicious in Season, but I want to highlight this one because it is so yummy and perfect this time of year, with a hot mug of tea or cocoa. My boys love bananas, and we always have leftover bananas lulling away in the freezer. This recipe is a great way to use them. The glaze is optional -- the cake is moist and delicate and doesn't *need* it if you're short on time or what to save a few calories.

Banana Cake with Cinnamon Glaze
1-1/2 cups flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts (pecans, walnuts, cashews, peanuts, etc.), optional
1 cup sugar
1/2 cup oil
2 eggs
2 mashed ripe bananas
1/2 cup sour cream
1-1/2 tsp pure vanilla extract

Cinnamon Glaze:
1 cup confectioners' sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1 to 2 tbsp milk or cream

Preheat oven to 350F. Spray nonstick cooking spray on a 9 x 13-inch baking pan.

In a small bowl, combine flour, cinnamon, nutmeg, baking soda, salt, and chopped nuts. Stir until evenly mixed.

In a large bowl, beat sugar and oil. Add eggs, bananas, sour cream, and vanilla extract. Beat for 2 minutes until thoroughly combined. Add dry ingredients, stirring only until all ingredients are combined. Pour into prepared pan. Bake for 30 to 35 minutes until lightly browned and top springs back when lightly touched. Let cool to room temperature.

Cinnamon Glaze:
Whisk together confectioner's sugar, cinnamon, vanilla extract, and milk or cream. Add only enough cream to make a spreadable glaze. Top cooled cake with cinnamon glaze before cutting.

Yield: 24 to 36 servings, depending on cut size. Prep Time: 10 minutes, Cook Time: 30 minutes