Over the holiday weekend I had one of those “uh-oh” moments. I was asked to bring dessert to a family get together and I forgot all about it. So here I was with only basic ingredients in my cabinets.
Then I noticed the two over ripe bananas sitting on the counter… Yes! Another make-do success! This cake is delicious and perfect for using up those over ripe bananas. Give it a try.
Gone Bananas Cake
2-1/4 cups all-purpose flour
1-1/2 cups sugar
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 large or 3 medium)
3/4 cup buttermilk or sour milk
1/2 cup *coconut oil or non-hydrogenated shortening
1 teaspoon vanilla
- Preheat oven to 350 degrees. Grease and lightly flour a 13x9x2 inch baking pan and set aside.
- In a large bowl stir together flour, sugar, baking powder, baking soda and salt. Add bananas, buttermilk, or sour milk, coconut oil or shortening, and vanilla. Beat with an electric mixer on low speed until combined. Add eggs, beat on medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in 350 degree over for 25 to 35 minutes or until a wooden toothpick comes out clean. Cool on wire rack for 10 minutes then removed from pan. Cool completely before frosting.
*If you are using coconut oil and it is in liquid form reduce the amount slightly. If it is in solid form use the amount stated and soften it a bit by heating it a little. If, while you are mixing, the batter gets very thick do not add more liquids. The coconut oil will sometimes start getting thicker while it is in the mix (usually in a cooler room). If that happens just place your mixing bowl in a warm area for a few minutes. I just sit mine on the stove top. The preheated oven softens it.
1/3 cup butter or non-hydrogenated margarine
1/2 cup unsweetened cocoa powder
4 cups sifted powdered sugar (adjust to your preference of thickness. If you don’t sift the sugar it won’t be fluffy)
1/4 cup milk
1-1/2 teaspoons vanilla
More milk as needed
- In a mixing bowl beat butter till fluffy. Gradually mix in cocoa powder then gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
- Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistency. Frost the cake