Ladies and gentlemen I have found the recipe to the most amazingly easy, quick, moist banana bread cake with a delicious creamy frosting that you will EVER eat.  This cake will be sure to have your family and all of your friends asking for the recipe.  I have been making this cake for a while now and am excited to share it with you.  This cake is a pleasant twist of home and succulent.  This cake is not too rich and because there is fruit in it, you won’t feel too bad having a second piece.

Preparation Time: 20 Minutes

Baking Time: 40 Minutes

Freezing: Excellent

Serves 12 +

Preheat oven to 350° (180° C)

Ingredients:

• 2 cups All Purpose Flour
• 1¾ tsp. Baking Powder
• 1 tsp. Baking Soda
• ½ tsp. Salt
• 1¼ cups Granulated (White) Sugar
• 1 cup Mashed Ripe Bananas (2 Large)
• ½ cup Softened (Room Temperature) Butter (Easier To Mix In)
• ½ cup Buttermilk (You buy this in the milk section of the grocery store)
• 2 Eggs
• 1 tsp. Vanilla

1. Combine flour, baking powder, baking soda and salt in a large mixing bowl.  Add, sugar, banana, butter and buttermilk.  Beat with electric beaters on medium speed for 2 minutes.  Add eggs and vanilla.  Beat at medium speed for 1 minute.  Spread batter evenly in prepared pan(s).
2. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.  Cool for 10 minutes in pan(s) on rack, then remove from pan(s) and transfer to cool completely.  When cool completely; then frost.  see Below.

Banana Butter Frosting

Ingredients:

• ½ cup Softened (Room Temperature) Butter (Easier To Mix Together)
• ½ cup A Ripened Mashed Banana (About 1 Large)
• 4 cups Icing Sugar
• 1 tbsp.  Half-and-Half (10%) Cream (You buy this in the milk section of the grocery store)

1. In a large mixing bowl, cream butter, mashed banana and half of the icing sugar on medium speed with electric mixers, until creamy.  Add cream.  Add remaining icing sugar gradually, beating until smooth and creamy.
2. Makes about 3 cups of frosting.
3. Enough to fill and frost a 9-inch, 2-layer cake.
4. You can garnish this cake with dried banana chips, nuts or a flower seen above.  If you plan on eating the whole cake the same day as it is baked, you can add a layer of sliced bananas between the cake layers.

Tips:

• This cake can be prepared in two 8-inch round pans, greased and floured or two 8-inch square pans which  cuts 18 perfect pieces.  This cake can also be prepared in a 13 x 9 inch cake pan, just increase time of cook by 5 minutes.
• If you don’t have buttermilk put 1½ tsp. of vinegar or lemon juice in a measuring cup and fill with milk to make a ½ cup.  Let stand for 5 minutes, then stir.
• The riper the bananas, the better the flavor.  Ripe bananas also give a nice texture and appearance to baked goods.  The dark flecks scattered throughout are very attractive.  If your bananas aren’t thoroughly ripened then mash them at the beginning of the recipe and let stand while doing the rest of your preparation.  This will allow them to age a bit faster.
• If this cake is not consumed the same day, make sure you keep it refrigerated as it has milk products in it.
• Don’t forget to lick the beaters, you can’t beat the feeling of your youth and enjoying the creamy taste of frosting in your mouth.

I hope that you, your family and your friends enjoy this light, moist and big on banana flavor recipe and please come back and tell me what you think of it!!  It’s a hit in my house, how about yours? 

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At this exact moment my mouth is watering, just thinking about all of the delicious meals that I would like to put in my mouth right now!! 

Sometimes my daughter and I go to bed and talk out loud about all of the wonderful foods that we would like to be eating at that moment.  It is amazing how vast her palatal desires are though.  For being four years old she truly embraces most everything.

So with a little wiggle she lets off every time we name a tasty treat, this is how it goes…….

“Mommy, what can we dream about, if we were jumping in clouds of food, which cloud would we jump into first?”

Mmmmm, Lobster (Always, number one one the list, she definitely will not be a cheap date. lol) with butter, lemon juice and garlic powder.

Steak Medium Well with Worsherter and HP sauce.

Lasagna (Not just any Lasagna though mine or my mothers)

Clouds of broccoli and cauliflower (with a little bit of vinegar)

Salmon with baby red potatoes

Yellow Beans (a full plate of them)

Roast Beef with potatoes, carrots and turnip

Rubens

Curry Chicken (preferably my dad’s)

Ham and Potato Scallop (coated with mustard)

Clam Chowder (Not from a can)

Chicken Fricot (And yes, the Acadians make it the best)

These are just a few of the scrumptious meals that my daughter and I like to envision before closing our eyes at night.  Then upon saying a prayer, we hold hands and have quite literally, sweet dreams!!

What are you having for supper?  What are some of your favorite meal ideas?  Even if we don’t know each other….but we all have a desire to eat!!

 In a blender, combine soy sauce, sugar, molasses or honey, cayenne pepper, garlic and ginger.In a disposable aluminum 10×12 inch pan (or a regular pan lined with foil), pour blended mixture over the still-frozen chicken wings.

Place on center oven rack and bake at 250°F for 2 – 2 1/2 hours, turning and basting every 30-40 minutes. When wings are done they will be tender. Remove from sauce and serve immediately or keep warm in a Crock-Pot.

If you have an amazing chicken wing recipe, please share it with me!!