For the last couple days, I have walked past the over ripe banana sitting in the kitchen thinking, I really should make up some banana bread. But yeah know what? I am tired of banana bread. Every time we have over ripe bananas I make bread. Well not this time! I knew there HAD to be something else I could do with those darn bananas.
And that, my friends, is when a light bulb went off over my head. You see the littlest country kid LOVES my banana bread. But who said banana bread had to be in bread form. What if I could take that flavor and tweek it a bit and make it into something better, like cake. I mean come on, who doesn’t love cake?!?!
But why stop at just cake? Let make this fancy! So I pulled out my neglected bundt pan and got to work. The end results were a lovely dense bundt cake with enough banana flavor to appease even the littlest country kid! But why stop there. Yes, it tasted good and looked lovely, but I wanted to take it over the top. Then another light bulb went off and I decided to whip up a cream cheese frosting to top the cake. When was a nice cake, was now a rock star on the red carpet of my kitchen! No. there is no red carpet in my kitchen, but if there were, this baby would be rocking it!
I started by greasing and flouring my bundt pan. There is nothing worse then making a cake that wont come out. You know what I am talking about, right? When you flip the pan over and it doesn’t budge, or worse yet, part of the cake starts to come and then it rips into a heartbreaking mess.
Once your pan is ready, turn your oven on at 350 degrees to preheat while you mix your ingredients. You could do this recipe by hand, but since I have a mixer, I of course to the mid aged, lazy bakers way out. *wink*
Now if you have ever read any of my other recipes before, you will know by now, I am a commando baker. No blending or sifting, wet vs. dry….. I just throw everything in the mixer and turn it on. And from the look of the batter and the smell, I knew I was on the right track as I poured it into my bundt pan.
I let the cake bake for an hour total. Of course with any oven, temps vary, so I would set your for 50 minutes and check it. You will know it is done when a toothpick inserted comes out clean.
It looks good, right? But it could look so much better with a nice layer of cream cheese frosting on top, don’t you agree? Of course if you are trying to cut down on sugar and eat a little healthier, you could always leave the frosting off….. And while the cake is good without it…. it is so amazing with it!
Once the cake is done and cooled, the frosting takes just a few minutes to whip up and put on. It is thick but workable. If you prefer a thinner frosting you can add anpther teaspoon or so of milk to the frosting recipe. I like it thicker, because it stays on the cake, no running drippy, messy frosting for the country kids to get all over.
Now I am not one of those food blogger folks who stage their culinary wonders for photos, if I were, you wouldn’t see the crumbs in the frosting or on the plate. But you see, I have two kids (and a hubby) who were waiting for their dessert, so I was quickly cutting and plating. I got one photo before they all rushed in and started claiming plates! But I think you can see just how yummy and beautiful this cake turned out!