If you're like me, you can never seem to finish a bunch of bananas off before some of them get a little over ripe. Well, that's why recipes like this one were invented - to take advantage of those few remaining bananas that no one wants to eat!
This cake tastes exactly like banana bread without the long baking time. And with frosting! Yummy!
Here's what you need:
1/2 cup brown sugar
1/2 cup sugar
1/2 cup (1 stick) butter, softened
3 or 4 ripe bananas, mashed (should equal about 1 1/2 cups)
2 teas vanilla
2 cups flour (I used half unbleached all-purpose and half white-wheat)
1 teas baking soda
1/2 teas salt
1/2 cup chopped nuts (pecans or walnuts will do)
For the frosting
1/2 cup butter, melted
3-4 cups powdered sugar, depending on how thick you want it
2 teas vanilla
3 TBSP milk
Cream the butter and sugar together until fluffy (I do this in a stand mixer). Beat in the eggs, one at a time. Stir in the mashed bananas and vanilla. In another bowl, sift the flour, baking soda and salt. Add to the wet ingredients and stir until well blended. Stir in the nuts.
Spread the batter in a greased and floured 10x15 jelly roll pan. Bake at 375 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Mix the frosting ingredients together until you reach your desired consistency. I like mine a little thicker, not like a glaze, so I add one cup of powdered sugar at a time until it's just like I want it.
While the cake is still slightly warm, spread the frosting over the top. It will be much easier to spread if the cake is warm.