Categories: Cakes, Desserts 
      Yield: 1 cake 
  
------------------------------------CAKE------------------------------------ 
      2 c  All-purpose flour 
      1 ts Baking soda 
           Pinch salt 
    1/2 c  (1 stick) unsalted butter, 
           -softened 
      1 c  Granulated sugar 
      2 lg Eggs 
      1 c  Mashed, ripe banana 
           -(about 3 bananas) 
    1/4 c  Sour cream 
      1 ts Pure vanilla extract 
    1/2 c  Chopped pecans 
 
-----------------------------------GLAZE----------------------------------- 
    1/4 c  Packed brown sugar, 
    1/4 c  Sweetened condensed milk 
      2 tb Unsalted butter 
      1 c  Confectioners' sugar 
      1 ts Pure vanilla extract 
 
----------------------------------FROSTING---------------------------------- 
      3 oz Cream cheese, softened 
      6 tb Unsalted butter, softened 
      1 tb Sour cream, 
      1 tb Pure maple syrup 
      1 ts Pure vanilla extract 
      3    To 3 1/2 cups confectioners 
           -sugar 
  
  1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan. Sift 
  together the flour, baking soda and salt; set aside. 
  2. Beat butter and granulated sugar in large bowl of electric mixer 
  on high speed until light, 2 minutes. Add eggs, one at a time, mixing 
  well after each addition. Stop the mixer and add bananas, sour cream 
  and vanilla. Mix in on low speed. 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 clean, about 35 minutes. Cool completely on 
  wire rack. 
  4. For caramel glaze, combine brown sugar and condensed milk in a 
  small saucepan. Cook over medium heat, stirring often, until mixture 
  begins to bubble. Reduce heat to low and add butter; cook and stir 
  until melted. Remove from the heat and stir in confectioners' sugar 
  and vanilla. Spread over cooled cake. 
  5. For frosting, beat cream cheese and butter until smooth. Stir in 
  sour cream, maple and vanilla. Add enough confectioners' sugar to 
  make a smooth, thick frosting. Carefully spread over caramel glaze.