My husband is not a really big fan of cakes (or bananas), so I don’t make them very often. But I had a ton of bananas at home since Joey is currently teething and on a toddler hunger strike. So I decided to challenge myself and make a cake even my banana hating husband would like. And to my disbelief, I did! I’m actually IN LOVE with this cake now! In the future when I’m pregnant with baby number 2, I plan on making this monthly so I can guiltlessly enjoy it.

Cake ingredients:

• 2 c flour, plus a little extra for coating cake pan
• 1 ½ c sugar
• 1 tsp baking soda
• 2 tsp cinnamon
• ½ tbs vanilla extract
• 2 eggs
• 3 tbs softened butter, plus a little extra for coating cake pan
• 5 very ripe bananas

Icing ingredients:

• ¾ c of cold butter, cubed
• 2 bananas, 1 mashed and 1 sliced
• ½ tbs lemon juice
• ¼ tsp vanilla
• 3 ¼ c powdered sugar
• ½ tbs heavy cream

Directions:

1. Preheat oven to 350°. Grease 2 cake pans with butter and coat lightly with flour.
2. In bowl, sift together flour, sugar, baking soda and cinnamon. Set aside.
3. In a separate bowl mash together the bananas. Using a hand mixer is easiest but you can do it by hand, it’ll just take a little longer to smooth out the lumps. Set bowl aside.
4. Using a standing mixer, thoroughly mix mashed bananas, vanilla and eggs. 

   

5. Slowly add the dry ingredients.
6. Split batter between to cake pans and bake for 30 minutes.
7. After 5 minutes take cakes out of pan and cool on wire rack.
8. Once cake in cooled, all you have to do is ice the cake and decorate! The tasty and easy part! 🙂

Frosting:

1. Cream butter thoroughly for about 5 minutes.
2. Add other ingredients (minus sliced banana) and mix for 10-15 minutes until frosting is formed. If it begins to separate then mix a little longer to correct.

*You can use your hand mixer or standing mixer. I chose my standing mixer so I could hold my sous chef while he helped me taste test as we made it.