I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Saturday, March 20, 2021

Banana Cake with Coffee Frosting

How can ugly overipe bananas turn into a moist and fluffy cake? Easy! And no sour cream required for this recipe. You probably have all the ingredients in your kitchen right now so get baking!

1  1/3 cups mashed banana (3 or 4 bananas)
2  1/2 tbsps lemon juice, divided
1  1/2 cups milk
3 cups flour
1  1/2 tsps baking soda
1/4 tsp salt
2 pinches nutmeg
2/3 cup softened butter
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 tsp vanilla

Coffee frosting:
1/3 cup softened butter
2 cups icing sugar
2 tsps instant coffee granules
2-3 tbsps milk

So...those overripe bananas. Just toss them in the freezer unpeeled, no need to peel and package.  Then defrost, bring to room temperature and squeeze the banana from nature's individual wrapper (I mean that slimy black peel!) and you're ready to bake!

Preheat oven to 350°F

Add 1  1/2 tbsps lemon juice to the milk, set aside.
Mash banana with 1 tbsp lemon juice, set aside.
Now, beat the butter and sugars together. Then add eggs, one at a time and the vanilla. Beat 2-3 minutes or until fluffy.

Whisk the flour, baking soda, salt and nutmeg together. Combine the flour mixture, milk and butter mixtures alternating until mixed well. Fold in the bananas.
Pour into a greased and floured 9 X 13" baking pan.

Put pan in preheated oven and immediately reduce heat to 300°F. Bake for 60-70 minutes or until a cake tester comes out clean.

Cool on rack. The original recipe said to take the pan directly from the oven to the freezer for 45 minutes to lock in moisture. Not sure if this is good for your freezer.

Once cooled make the frosting.
Dissolve the coffee granules in milk. Cream the butter then add the icing sugar in 2 to 3 additions until smooth. Add the coffee/milk and spread evenly over cake.

Maybe some swirls 😀

Serves 15

Dig in!
This cake is a nice change from banana bread or banana muffins but if you want to give those a try with your overripe bananas these are my go-to recipes.

Black Banana Bread 

Banana Streusel Muffins

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