I had brought home some great bananas a while back but with everything else in the house to eat, they just sat there, getting riper by the minute. Being my mother’s son, I wasn’t about to throw them out – so into the freezer they went. We used a couple of them for a banana bread but a couple more were still taking up room in our ever-crowded freezer. It’s amazing how fast it can fill up – even as we use something from it almost daily.
Victor is practicing for retirement, so while I was at work, he pulled the last of them out for a banana cake!
He’s an old pro at changing recipes around, so he took his favorite BH&G Yellow Cake and tweaked it for bananas. He then made a simple banana cream cheese frosting that is out of this world.
I do love cake. I love dessert, period. I’ll pass up the buffet and head right over to the dessert table. They’re all my favorite – but cake is up there with the most-favorite. And a homemade cake made by someone else sitting in the kitchen when you get home?!? Perfection.
- 3/4 cup butter
- 3 eggs
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups sugar
- 2 tsp vanilla
- 1 cup milk
- 1 cup pureed banana
Preheat oven to 375°F. Grease and flour cake pans.
Combine flour, baking powder, and salt. Set aside.
Cream butter until light. Slowly add sugar and mix until light and fluffy. Add eggs one at a time, mixing well after each addition.
Add vanilla. Add flour and milk in three additions – starting and ending with flour.
Stir in bananas.
Spread into pans and bake about 20-30 minutes, depending upon pan size. Check with toothpick.
Cool and frost with Banana Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 8oz cream cheese, softened
- 1/2 cup banana puree
- 1 tsp vanilla
- 3 cups powdered sugar
Mix butter and cream cheese together until light and well-mixed. Add banana puree and vanilla and mix well.
Slowly add powdered sugar and mix until you have a spreadable frosting, adding more powdered sugar, if necessary.
I think I’m really going to enjoy Victor’s retirement.