Monday, March 6, 2017

Bananas, Bananas B-A-N-A-N-A-S

Just in case you haven't made this cake. And you've got bananas just crying out to be saved from their frozen brown sticky state or limp, lackluster existence on your counter, you really must make this cake. If you are out of bananas or a banana hater you can use pumpkin. 

I made it again the other day and not one crumb remained. And this little moist beauty sat right next to one of June Findlay's peach pies. The cake went first. I need a blue ribbon, please. Is that the highest award? Why do I think purple is better? Is it? Then I need a purple ribbon. No. Let's just make that a rainbow of ribbons. This cake deserves a rainbow. 

Fern was all atwitter because I made it her way again with the flaxseed and such. 

(Speaking of Fern. I'm not supposed to mention this. I was actually forcefully FORBIDDEN! But I don't expect her to read this. She mentioned my comments were drivel one day when talking about the Paradise Paragraphs newsletter I edit. 

Well, drivel this, Dearest! 

Anyhoo...she's going on date number 2 tomorrow. Hmmmm maybe I should start concocting wedding canap├ęs. I could do it right under her nose since we are hoping that Kathryn and the detective start humming "Here Comes the Bride!" Ooooh! That gives me an idea!) 


Banana Cake with Cream Cheese Frosting

Makes one deep sheet cake. Or a shallow sheet cake and 8 x 11 if you want a thinner cake and more of it. Or a 9 x 13 plus an 8 x 8.  Or good grief, cupcakes. About 40 of them. Heat your oven to 350.  Grease and flour a jelly roll pan. Or pans. Or fill your muffin tins with paper liners.


¾ Cup coconut oil (You may use butter if y’all think that’s better. I will say Fern's suggestion of coconut oil did add a different and tasty spin on this cake.)
3 Cups flour or whole wheat pastry flour
1 Cup water
½ Cup milk (¼ cup if using eggs instead of ground flaxseed)
2 TBSP ground flax seed (or 2 eggs and decrease milk amount as noted above)
2 Cups sugar
1 teaspoon slightly mounded baking soda
1 ½ teaspoons vanilla
1 ½ Cup or 4 ripe mashed bananas (or 1 1/2 Cup pumpkin puree)
Pinch of salt
1 teaspoon cinnamon
Optional but recommended: 1-2 Cups chopped pecans or walnuts

Place the water, coconut oil (or butter) and milk into a saucepan. Bring to boil then remove from heat.

Place every other ingredient into a large mixing bowl where you have smashed the bananas. Pour the hot liquid over the other ingredients and mix very well.

Pour and spread into the prepared pan(s). Test the cake at 20 minutes. A toothpick or knife should come out clean or with wet crumbs. If wet give it an additional 5 minutes and test again. And repeat.


½ package cream cheese (4 ounces)
4 Cups powdered sugar
dash of vanilla
1-2 TBSP milk, added 1 TBSP at a time.

Mix it to the consistency you want. I made mine pretty thick.

Spread over the cooled cake. Serves at least 20 people.

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