I apologize for the delay between posts! I have been canning up a storm at my house. I officially am out of quart jars, and quickly moving through my pints and half pints! Since it was storming today, I couldn’t set up my water bath on the propane burner outside, so it gave me a chance to write up a post for you!
So we bought bananas the other week, and when they got to be a little over ripe, I put them in the fridge to bake with that night. Well… the bananas sort of got lost behind the butter container. By the time I remembered and found them, I had some really really overripe bananas to bake with. So I decided to experiment! I didn’t measure anything, so all measurements are terribly estimated.
RECIPE: Forgotten Banana Cake
Makes 6-9* Servings
*depending on how you slice it
Oven set to 375
4-5 Over Ripe Bananas
Whole Wheat Flour
1) Peal the overripe bananas into a bowl.
2) Use the electric hand beater to beat the bananas into a smooth pulp.
3) Add two eggs, about 1/4 cup of vegetable oil, and about 1/3 to 1/2 cup of sorghum.
4) Sprinkle all spice and cinnamon over the bowl with a heavy hand.
5) Add about a teaspoon of baking powder and a pinch of salt.
6) Beat until sooth.
7) Slowly add the whole wheat flour until a cake batter consistency is formed. Maybe around 2 cups of flour.
8) Use a spatula to ensure that all the ingredients are incorporated.
9) Grease a baking dish before filling with batter. Bake for 20-35 minutes, or until down.
10) Let cool, when cool begin making the frosting.
11) In a bowl, combine a scoop of peanut butter, an equal size scoop of Crisco, and powdered sugar. Beat together, add a little milk if necessary to get the right frosting consistency.
12) Frost the cake and enjoy!
I was surprised how good this whole wheat over ripe banana cake was to eat. The peanut butter frosting was a perfect match, and it had a good balance of sweetness and flavor.