I volunteer at the local animal shelter and sometimes I bring baked treats to the staff (mostly so I don’t eat them all). One day, they had a literal case of bananas so they gave me a bunch. Actually, like 3 bunches. I ate some and froze the rest.
But frozen ripe bananas are perfect for baking! (tho they look terrible!)
Ingredients
Banana Cake
- ½ cup butter, brought to room temperature
- 1 cup dark brown sugar
- 1 cup sugar
- 3 eggs, brought to room temperature
- 2 cups (or a little more) ripe banana, mushed up
- 2 t vanilla
- 2 cups flour
- 1 ¼ t baking soda
Frosting
- ½ cup butter, brought to room temperature
- 8 oz. cream cheese, brought to room temperature
- 3 t vanilla
- 4 cups powdered sugar
- ½ cup ripe banana
Directions
Butter and flour or spray a 13” x 9” baking dish and set aside.
We’ll start with the cake, of course. Put your butter and both sugars into a large bowl and mix until smooth. Add in the eggs, bananas and vanilla and mix until well combined.
Next, add in the flour and baking soda and again mix until well combined. That’s it – that’s your batter.
Get your prepared baking dish and pour your cake batter into the dish.
Bake at 350 for about 25 minutes, or until it’s golden brown on the edges and a toothpick inserted in the middle comes out clean.
Once it’s done, take it out of the oven and move to a wire rack to cool completely.
Once it’s cool, you can make the frosting.
Add the butter, cream cheese and vanilla to a large bowl and mix until smooth. Next, add in the powdered sugar. Do this a little at a time so the powdered sugar doesn’t go flying everywhere. Mix until smooth.
Finally, get your banana and mush it up. Throw the mush into the frosting and mix until the banana is well distributed (it okay if there are a few lumps of banana in there!).
Frost your cake, cut into squares (of any size your heart tells you to) and enjoy!
