Who doesn’t have bananas that have been around too long to eat, but not long enough to throw out? Use em up with this recipe.

Banana Cake with Brown Butter Brandy Frosting
Diana Santospago, Inn at Isle au Haut Cookbook

Heat oven to 350°.

½ pound (2 sticks) unsalted butter
2½ cups sugar
4 eggs, beaten
2 teaspoons baking soda
½ cup sour cream
2 cups mashed bananas
3 cups flour
1 teaspoon course salt
2 teaspoons vanilla
1 cup chopped walnuts

Grease and flour two 8-or 9-inch round cake pans. Cream the butter and sugar, and add the beaten eggs. Dissolve the baking soda in the sour cream and add it to the mixture. Beat well. Add the bananas, flour, salt, and vanilla. Mix well. Mix in the walnuts. Pour into the prepared pans and bake for 35-45 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes and turn out on to a wire rack to cool completely. Frost and fill with Brown Butter Brandy Frosting. Decorate the top with a sprinkling of chopped walnuts.

Serves 12.

Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut.