1-1/2 c sugar
1 c Greek yogurt
1 stick butter, softened
3 very ripe bananas
2 tsp vanilla
2 c flour
1 tsp baking soda
3/4 tsp salt
Optional: 1/2 c chopped walnuts
1 stick butter
4 c confectioners sugar
1-1/2 tsp vanilla
3 TBS light cream
Preheat oven to 375 degrees.
Prepare 10x15 jelly roll pan (grease with butter and flour).
Cream butter, sugar, yogurt and eggs.
In separate bowl, mash bananas.
Blend bananas and vanilla into butter mixture.
Add flour, baking soda and salt, and mix for one minute.
Spread batter into prepared pan.
Optional: sprinkle top with walnuts.
Bake 21-24 minutes.
Remove cake from oven and make frosting.
Do not make frosting ahead of time, because it cools too quickly and won't spread.
Melt butter in sauce pan over medium heat. Let it just start to boil. As soon as butter starts to brown, turn off flame and remove from heat.
Immediately add confectioners sugar, vanilla and light cream. Stir.
Immediately pour frosting on warm cake. Smooth to cover top. Frosting will harden as it cools.