Theatre Three in Port Jefferson will hold a Theatre Three Cares Food and Personal Care Items Drive to benefit the Open Cupboard food pantry at Infant Jesus Church on Sunday, Sept. 19. Please note new location: They will be collecting donations at the Infant Jesus Convent Building at 110 Hawkins Street (off Myrtle Avenue) in Port Jefferson from 9 a.m. to noon. The following items are in low supply and greatly appreciated:
They are also accepting donations of grocery store gift cards and cash to purchase whatever else is needed. If you prefer, you can remain in your vehicle for a contact-free drop off. For more information, call Brian at 631-938-6464.
My cooking is largely governed by the seasons. Of course, appetite and occasion figure into it, but it’s mostly all about what’s fresh and abundant. Hence, this column about tomatoes. If you’re like me, you’re wondering what you were thinking when you planted all those cute little tomato plants in May. Or your neighbor is leaving tomatoes on your doorstep daily. Or you just came back from the farm stand and couldn’t resist that basket of tomatoes when you wentjust to pick up a few ears of corn. Personally, I can’t think of a better thing to have too much of.
So tonight it’s going to be a tomato and chick pea salad; for tomorrow I’m thinking maybe some pasta with blistered cherry tomatoes and goat cheese; and for Sunday brunch I’m going to cook up a pan of what my friend Elena calls “eggs from Hell”which are actually eggs cooked atop a smooth but spicy tomato sauce. All this having been said, there’s nothing quite so fine as a just-picked, sun-warmed tomato sprinkled with salt and pepper and drizzled with extra virgin olive oil.
Tomato and Chick Pea Salad
YIELD: Makes 6 servings
Pixabay photo
INGREDIENTS:
2/3 cup extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon cayenne
Coarse salt and freshly ground pepper to taste
3 tablespoons sherry vinegar
1 teaspoon prepared Dijon mustard
6 cups loosely packed chopped Romaine lettuce
2 red bell peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
1 medium cucumber, seeded and diced
1 1/4 pounds cherry tomatoes, quartered or halved, depending on size
One 14-ounce can chick peas, rinsed and drained
DIRECTIONS:
In a large serving bowl, whisk together the oil, cumin, cayenne, salt and pepper, vinegar and mustard. Just before serving add the lettuce, peppers, cucumbers, tomatoes and chick peas; toss well. Serve at room temperature with toasted pita bread and feta cheese.
Penne with Blistered Cherry Tomatoes and Goat Cheese
YIELD: Makes 4 servings
INGREDIENTS:
3/4 cup extra virgin olive oil
4 garlic cloves, smashed
2 quarts cherry tomatoes
1 teaspoon crushed red pepper flakes
2 cups torn basil leaves
Coarse salt and freshly ground pepper to taste
1 pound penne
Basil sprigs for garnish
DIRECTIONS:
In a large pot or skillet heat half the oil; add garlic and cook over low heat until it is soft and releases its aroma, about one minute.Raise heat to medium and add tomatoes, pepper flakes, basil, salt and pepper. Cook, stirring to coat all the tomatoes and mashing some with the back of a wooden spoon, until they start to burst, about 4 or 5 minutes. Continue to cook until a thick sauce starts to form and about half the tomatoes remain intact, about 10 to 12 minutes. Meanwhile bring a large pot of salted water to a boil and cook pasta according to package directions. When pasta is al dente drain and transfer to pot with tomatoes; stirring constantly over medium heat. Transfer to serving bowl and drizzle with remaining oil. Garnish with basil sprigs and serve hot or warm with an arugula and mesclun salad.
Elena’s Eggsfrom Hell
YIELD: 4 to 6 servings
INGREDIENTS:
1/4 cup extra virgin olive oil
2 garlic cloves, chopped
6 to 8 Roma tomatoes, pureed but still chunky
Salt and freshly ground black pepper, to taste
1/2 to 1 teaspoon crushed red pepper flakes
1/3 cup chopped flat leaf parsley
4 to 6 large eggs
DIRECTIONS:
In a large nonstick skillet over medium heat warm the oil, then add the garlic and cook until it releases its aroma and is soft, about 30 to 45 seconds. Add the tomatoes, salt, pepper, red pepper flakes and parsley and cook over medium heat until the excess liquid is evaporated, about 5 minutes. While it is hot carefully break the eggs over the tomato sauce, season with salt and pepper and cook until whites are no longer runny and yolks are still soft. Serve with toasted Italian bread.
Some of the best memories throughout life stick with you forever as you play them over and over in your head and smile, thinking fondly of those times.
A lot of these good memories are centered around laughs, great conversation and irresistible, mouthwatering food. Family events such as wedding showers or Mother’s Day, or the first day of spring after a bitter winter, can be reasons to celebrate and indulge in something out of the ordinary.
This Dreamy Chocolate Mousse can make those special memories just a little bit sweeter. It’s rich, decadent and full of scrumptious chocolate flavor. Topped with whipped cream and shaved chocolate, it’s the perfect addition to almost any special occasion.
It works as a dessert after a meal or just a special treat. It can be served at a big event or simply a Sunday afternoon at home.
8 ounces bittersweet chocolate, chopped, plus chocolate shavings (optional)
40 large marshmallows
2 1/4 cups heavy cream, divided
DIRECTION:
In large bowl, combine chopped chocolate, marshmallows and 1/2 cup heavy cream. Microwave 2 minutes on high, or until marshmallows are melted. Let mixture cool 1 hour.
Using mixer, whip 1 3/4 cups heavy cream until soft peaks form. Reserve and refrigerate 1/2 cup whipped cream for topping.
In cooled chocolate mixture, fold in 2 cups whipped cream until combined. Add remaining whipped cream and mix until combined.
Spoon mousse into ramekins. Refrigerate at least 2 hours.
To serve, top with 1/2 cup reserved whipped cream and sprinkle with shaved chocolate, if desired.
Alentejo is a grape-growing region south of the River Tagus and southeast of Lisbon in southern Portugal. This extensive region is not only famous for its wines but also plantations of cork oak trees. The most productive cork tree in the world is the Whistler Tree in Alentejo, producing corks since 1820. It is named for the countless songbirds that occupy its dense branches. This tree can supply material for 100,000 wine corks in a single harvest. As a comparison, the average cork oak tree produces material for 4,000 corks.
Alentejo has around 51,000-acres of vineyards producing red, white, rosé, sparkling and licoroso (sweet fortified) wines. Red grapes include Alfrocheiro, Alicante Bouchet, Aragonez (Tempranillo), Cabernet Sauvignon, Castelão, Syrah, Touriga Nacional, and Trincadeira. Red wine production exceeds that of white, and Trincadeira is the region’s most prominent grape. White grapes include Antão Vaz, Arinto (Pedernã), Fernão Pires (Maria Gomes), Manteúdo, Perrum, Rabo de Ovelha, Síria (Roupeiro), and Tamarez.
Portugal produces many cheeses, some from sheep’s, cow’s or even goat’s milk depending on where they are produced. Three popular cheeses (made from sheep’s milk) from Alentejo are Évora, Nisa, and Serpa.
Some recommended wines from Alentejo to enjoy with bites of these cheeses are:
2020 Casa Relvas Herdade de São Miguel Rosé: A blend of Touriga Nacional, Aragonez, and Syrah grapes. Salmon-colored with an aroma of fresh flowers, tropical fruit, and banana. Flavor of berries, honey, and citrus with a lingering aftertaste. Serve with Caesar salad and grilled chicken.
2019 Herdade do Rocim “Amphora” Tinto: A blend of Moreto, Tinta Grossa, Trincadeira, and Aragonez grapes. Black cherry-colored with a bouquet of berries- blackberry and raspberry. Medium-bodied with flavors of caramel, coffee, licorice, and plums. Pair with chicken cooked in a sweet fruit sauce.
2018 EA Red Blend “Cartuxa”: A blend of Aragonez, Trincadeira, Alicante Bouschet, and Syrah grapes. Deep-colored with a bouquet brimming with spicy blueberries and chocolate. Flavors of red fruits, raisins, and dried black plums. Pleasant, slightly bitter aftertaste. Try with grilled vegetables and portobello mushrooms.
2018 Monsaraz Reserva: A blend of Alicante Bouschet, Trincadeira, and Touriga Nacional grapes. Garnet-colored with an aromatic bouquet of black cherry and raspberries. Full-bodied and dry with flavors of plums, blackberries, and black tea. A must for veal scaloppine sautéed in a mushroom sauce.
Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].
Golfers dressed as caddies at a previous Putt & Pub Crawl. Photo from PJ Rotary Club
By Julianne Mosher
It’s going to be a “hole” lot of fun.
The Port Jefferson Rotary’s Winter Golf Classic fundraiser is usually held every January, but for 2021 they’re taking it to the village on Sunday, Sept. 12.
The fourth annual Putt and Pub Crawl is a community favorite where golfers from amateurs to professionals can golf inside and outside of nine of their favorite restaurants and bars in downtown Port Jeff.
“This is one of our biggest fundraisers,” said president of the rotary, Robert Dooley. “It’s a bunch of likeminded people who come out to have fun and support our local businesses.”
The Port Jeff Rotary Club serves the local communities of Port Jefferson, Belle Terre, Port Jefferson Station and Mount Sinai. The club’s foundation gives awards and scholarships to local students, works to alleviate hunger in the community through food drives and collections and helps support local nonprofits.
According to Dooley, the Putt and Pub Crawl started a few years ago when the Rotarians were thinking of new ways to fundraise and help local people, businesses and the community. Normally held during the village’s off-season, the golf outing is geared to bring business to the restaurant scene during a slower time of the year.
“Port Jeff in the winter is normally a slower season,” he said. “So we let those businesses kill it in the summer, and if there’s any way we can help create a bump in sales during the winter, we’re there to help.”
That’s when the rotary teamed up with business owners to set up golf holes inside and outside their stores, so people could play, drink and eat in an easy, slow-paced event that appeals to everyone. The first outing was in January 2017.
“We tried to do something a little more active, presented this idea, and it turned out that 100 people came that first year,” he said.
This year, the event was rescheduled from January to September due to the COVID-19 pandemic.
“You go at your own pace to restaurant to bar to restaurant,” Dooley explained. “It’s nothing that’s overly competitive — just having a good time and raising some money in a fun, casual setting.” Each restaurant creates its own setup, and many get creative with it. Some fan favorites include a station outside the Port Jefferson Brewery, Tommy’s Place and one inside Barito Tacos & Cocktails.
Upon arrival and check-in at Danfords Hotel, golfers receive an itinerary with three drink tickets and appetizers for participating locations.
Starting at 10:30 a.m. and concluding at 6 p.m., the Putt and Pub Crawl is an all-day event where participants can come and go as they please. The event wraps with a reception where various awards are given out including best dressed team and best and worst golfers.
“People are chomping at the bits to help people and organizations in need, and to have fun with their loved ones,” he added. “This is an opportunity to help the community and have fun while doing so.”
For more information or to purchase tickets, visit www.portjeffrotary.com. Please note this event is for individuals 21 years of age or older.
Labor Day is more or less the official farewell to summer. It’s a bittersweet holiday marking the end of lazy, languorous days poolside or at the beach with time being some abstract notion governed more by light than by the hands on the clock. In our reluctance to let go of all that summer connotes, we hang on, in wishful perpetuity, to whatever we can salvage despite the back-to-school, close-the-pool regimen.
One thing that endures far beyond the season is cooking on the grill. So what better way to celebrate this holiday than with a barbecue in the great outdoors with all the traditional dishes that we love and crave. It can be anything from a clam bake to a hot dog roast but it must include barbecued chicken too, spicy and sticky and charred. Here are three different ways to do that chicken. Sauces can be thinned out with a little water if they get too thick.
All 3 versions would be great served with any one or combination of the following: tossed salad, garlic bread, corn on the cob, iceberg lettuce with blue cheese dressing, coleslaw, potato salad, sweet potato fries, corn bread, baked beans, macaroni salad.
Barbecued Chicken #1
YIELD: Makes 4 servings
INGREDIENTS:
Barbecued Chicken. Metro photo
3/4 cup ketchup
1 heaping tablespoon brown sugar
1 heaping tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon za’atar
1/2 teaspoon cayenne
2 garlic cloves, minced
One medium onion, minced
Salt and freshly ground pepper to taste
1 broiler -fryer chicken cut into 8 pieces
DIRECTIONS:
In a large bowl combine ketchup, brown sugar, vinegar, Worcestershire sauce, za’atar, cayenne, garlic, onion, salt and pepper.Place chicken parts in bowl and toss to thoroughly coat. Transfer contents of bowl to a large resealable bag, seal and refrigerate for two hours. Prepare a grill on medium heat and place chicken on grill over indirect heat, turning once and basting with any remaining sauce, until it is lightly charred, cooked through and an instant read thermometer reads 165 F, about 25 to 30 minutes.
Barbecued Chicken #2
YIELD: Makes 8 servings
INGREDIENTS:
1 tablespoon unsalted butter
4 garlic cloves, minced
1 cup ketchup
1/3 cup brown sugar
1/4 cup tomato sauce
1 tablespoon cucumber relish
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
Salt and freshly ground pepper to taste
2 generous dashes hot pepper sauce
8 chicken breast halves, bone in
DIRECTIONS:
In a medium saucepan over medium heat, melt butter, then add garlic and cook, constantly stirring, 30 seconds, until it releases its aroma. Add the ketchup, brown sugar, tomato sauce, relish,Worcestershire sauce, mustard, salt and pepper and hot pepper sauce; stirring constantly, bring to a boil over medium-high heat, then remove from heat and set aside. Prepare grill on medium heat; season chicken with salt and pepper, then grill, covered, turning and basting frequently with sauce, until charred on both sides and cooked through, about 30 minutes.
Barbecued Chicken #3
YIELD: Makes 8 servings
INGREDIENTS:
1/2 cup + 1 tablespoon olive oil
1/2 cup white wine vinegar
1 tablespoon salt
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
8 bone in chicken thighs or half-breasts
1 cup ketchup
1/3 cup packed brown sugar
2 tablespoons smoked paprika
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon cayenne
Salt to taste
DIRECTIONS:
In a large bowl whisk together half a cup of the oil, vinegar, salt, sugar and red pepper flakes. Place chicken pieces in gallon size resealable plastic bag, then pour marinade in, seal bag and tilt and rotate to be sure chicken is thoroughly coated. Refrigerate, turning bag occasionally 4 to 8 hours.
When ready to grill remove chicken from refrigerator and let come to room temperature. In a small saucepan combine the remaining tablespoon oil, ketchup, brown sugar, paprika, chili powder, garlic, cayenne and salt; over medium heat; stirring frequently, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally. Set aside to cool 10 minutes.
Set a grill on medium-low heat to 300 F. Remove chicken from marinade and discard marinade. Place chicken pieces on grill, cover and cook for 10 minutes, turning once. During last 15 to 20 minutes or so of cooking, baste with barbecue sauce and turn frequently. When chicken is charred, sauce is thickened and sticky and a thermometer reads 165 F, it should be cooked through after a total of about 30 minutes.
(Culinary.net) During summer months, it’s common for many people to want to spend as much time outside enjoying the weather as possible. From the minute they wake up to when the sun goes down (and beyond), nearly everyone wants to take advantage of the warm summer heat. Especially kids, who often want to enjoy their break from school for the year.
From beach towels and sunglasses to swimsuits and flip flops, almost everything you need to enjoy some fun in the sun is likely already on-hand. However, summer can be so much sweeter with a fresh and fruity drink in your hand. Made with fresh ingredients, this drink is a perfect addition to any poolside party.
Next time you are looking to relax outdoors all day, try this Tart Lime Smoothie, which is filled with fresh fruit and cool enough to wash away that summer warmth. This chilled, tart drink will have everyone in the family ready to go for round two down the water slide.
Light, fresh and a little bit frothy, this smoothie has a unique texture that may leave you wishing for a second cup the moment you take your first sip. Find more fun summer recipes at Culinary.net.
If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.
Tart Lime Smoothie
Yield: 1 1/2 cups
Ingredients:
2 kiwis, peeled and halved
2 ripe bananas
3 tablespoons fresh mint, chopped
2 limes, juice only
1 cup orange juice
2 cups ice, crushed
Directions:
In blender, blend kiwis, bananas, mint, lime juice, orange juice and ice until smooth.
Ruggero’s Family Style Restaurant, located at the Shoppes at East Wind, 5768 Route 25A, Wading River has announced that Brian Crawford has joined the team as the new executive chef introducing a fresh culinary perspective for a new refined menu.
We’re tempting to fashion classical Italian food in a modern bistro setting” says Crawford, “by using fresh local ingredients, seasonal ingredients, corn, tomatoes when they are in season and then other ingredients when the season changes.”
Growing up in the Berkshires, Chef Crawford developed an appreciation for cooking from his parents, who were both chefs “My parents were an inspiration into cooking overall, sometimes I call it a carnival lifestyle, restaurant world is the last of the carnies. So, they drove us all hard, and which helped me along my journey.” A 30-year journey of traveling the globe took him to in Chicago, San Francisco, DC, Shanghai and New York, honing his culinary skills. Most recently at as Culinary Director at BEA Restaurant, Executive Chef at Dean and Deluca’s, and serving as director and partner at the famed The Todd English Food Hall at the Plaza Hotel in New York. “I mentored under a chef in Chicago … Chef John Vlandis , he specialized in the California style of cooking Alice Waters – fresh organic and then as well I spend several years working with Todd English – learned fine Italian food and how to apply that to the American palate…I want to take all those experiences and put them on a plate for the guest.”
Crawford’s vision for Ruggero’s is to offer a “slow food” approach to the cuisine. Founded by Carlo Petrini in Italy in 1986, “Slow food” is an alternative to “fast food”, a concept based on dishes made from fresh locally sourced ingredients. Chef Crawford plans to offer more seasonal items sourced from Long Island, while also keeping with the traditional Italian fare that people expect when they visit. “We’re dealing with a lot more, fresh organic items, heirloom tomatoes, fresh organic broccolini so we want people to experience the freshness. We’re not just a sauce house, we’re a classic Italian sauce house, but we also have a variety of experiences for the more contemporary guest. So, if people had flavors in Manhattan or California, where they are looking for something more modern, and not just pasta and sauce, then we want them to have that experience.”
“At Ruggero’s we are very good about trying to keep what we do local, especially this time of year when everything is so fresh. Why buy a tomato shipped green two weeks ago from California and gassed up in a truck cross country when local Beefsteaks and Heirlooms are in peak season. Our fish is bought on Long Island from Mastic Seafood, our Meats and Chicken are mostly butchered locally at the Rocky Point Cow Palace, with some special duck breasts coming from the Crescent Duck Farm in Aquebogue, NY. We also work with a special program with Baldor Produce that connects chefs and restaurants with local in season produce. From that we get Kale, Spring, Mix and Baby Spinach from Sutur Farms in Calverton and Micro Greens From Koppert Cress in Cutchogue, NY among others. When I go out shopping myself for the restaurant I love the honey, corn, berries and peaches from May Farms in Wading River, but my favorite stop is Hudun Farms on Middle Country Road in Calverton. The squash and cucumbers make a perfect salad, and tomatoes are at peak now. Beefsteak tomatoes have a savory taste when salted, it’s like having a steak. And for about $45 you can pick up a bushel of plum tomatoes for making sauce. 50 pounds will come out to about 12 quarts of sauce” he said.
Crawford’s desire is for people to not only taste his food, but to appreciate the presentation, and how it feels on their palette. “I want you to have a total joyful experience in your food. And so, when you come, you’ve had great food and wonderful time and I just want people to come happy and leave happy.”
Ruggero’s menu includes favorite classic Italian dishes made with handmade fresh pasta and more modern dishes made from fresh, local ingredients like tuna avocado crudo.Gluten free and other dietary option are available upon request.
Restaurant hours are Sunday,Wednesday and Thursday from 11:30 a.m. to 9 p.m., Friday and Saturday from 11:30 a.m. to 9:30 p.m. Closed Tuesdays. For more information, call 631-886-1625 or visit www.ruggerosrestaurant.com.
It seems like just yesterday but it was actually last year that I wrote about summer soups. And I’m doing it again not just because it’s perfect weather for them, but also because I keep coming up with new concoctions and discoveries. Here are my three most recent favorites. I came up with the salad soup one night when we had a vegetable drawer full of salad ingredients and not much else. The pappa al pomodoro came from what else? A bumper crop of tomatoes. And the garlic soup? Well, that’s a long story that I don’t have room for here.
Salad Soup
This is sort of like a gazpacho but is a little tamer.
YIELD: Makes 4 servings
INGREDIENTS:
6 large ripe tomatoes, chopped
1/4 Vidalia onion, peeled and chopped
1 cucumber, peeled and seeded
2 large red bell peppers, trimmed and chopped
2 garlic cloves, lightly bruised
1 cup cooked arborio or long- grain rice
2 cups water
1/4 cup extra virgin olive oil, preferably from Liguria
1 tablespoon red wine vinegar
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Basil leaves or dill for garnish
DIRECTIONS:
In a large bowl combine all ingredients and stir well; cover and refrigerate for at least four hours; remove garlic and reserve for another use: adjust seasoning if necessary. Place ingredients in a food processor or blender until very finely chopped but not pureed. Return to bowl, cover and refrigerate another hour. Ladle into stemmed glasses of dishes, garnish, and serve with focaccia on the side.
Pappa al Pomodoro(Tomato and Bread Soup)
This is a great way to use those tomatoes that seem to ripen all at once and stale bread.
YIELD: Makes 4 to 6 servings
INGREDIENTS:
2 garlic cloves, peeled and chopped
3/4 cup extra virgin olive oil
1 large sprig sage, stems removed
1 2/3 pounds stale Italian or French bread, sliced thin
1 2/3 pounds fresh ripe tomatoes, puréed
Sea salt and freshly ground pepper to taste
Fresh sage leaves for garnish
DIRECTIONS:
In a deep skillet heat oil over high heat; add garlic and sauté briefly, about 30 seconds. Add sage leaves and bread, and, turning once, sauté until bread turns golden; add tomato puree, salt and pepper and, stirring frequently, boil for 5 minutes. Add just enough cold water to cover mixture, then over low flame bring to a simmer. Stirring occasionally, cook for 30 minutes until mixture achieves a mushy consistency that is neither too thick nor too runny. Serve chilled, lukewarm or at room temperature with fresh corn on the cob.
Garlic Soup
This is not your usual garlic experience; creamy and smooth, it actually has a rather mellow flavor.
YIELD: Makes 4 servings
INGREDIENTS:
1/4 cup extra virgin olive oil
1/2 medium onion, peeled and minced
8 garlic cloves, peeled and chopped
1 medium russet potato, peeled and chopped
4 cups chicken broth
1 cup cream
2 tablespoons sour cream
Salt and freshly ground pepper to taste
Snipped fresh chives for garnish
DIRECTIONS:
In a medium saucepan over medium-high heat, briefly sauté the onion until it becomes opaque and the garlic until it releases its aroma, about 3 to 5 minutes. Add potato and chicken broth, bring to a boil, then lower the heat, cover and simmer about 20 to 30 minutes, until potato and garlic are soft and mushy. In a blender or food processor, puree mixture until smooth, transfer to a bowl, cover and refrigerate until cool. When ready to serve, ladle into bowls or mugs, stir in cream and sour cream, add salt and pepper and garnish with chives. Serve with crusty bread and cheese.
(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite. Find more dessert recipes at Culinary.net.
Frosted Banana Cake
INGREDIENTS:
2 medium ripe bananas
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/4 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
Nonstick cooking spray
Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3 cups powdered sugar
DIRECTIONS:
Heat oven to 350 F.
Peel, slice and mash ripened bananas; set aside.
In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.
Prepare 9×13 baking pan with nonstick cooking spray. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.
To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.
Frost cake. Store in refrigerator until ready to serve.
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