If you like warm banana bread, you'll love this moist, delicious cake. This is yet another great recipe I found on Jadi's recipe blog. I had some overripe bananas I needed to use and this was a scrumptious way to do it.
2 sticks butter
2 cups sugar
2 eggs
4-6 smashed bananas
1 cup milk
3 cups flour
2 tsp. baking soda
1/2 tsp. salt
Cream butter, eggs, and sugar until fluffy. Stir in bananas and milk. Combine dry ingredients and stir into the creamed mixture. Pour into a greased and floured 9x13 pan and bake at 350 for 40-45 minutes.
Frosting
1 stick butter
1 cup brown sugar
1/4 cup hot milk
3 1/4 cups powdered sugar
Melt butter in sauce pan and add brown sugar. Bring to a boil for 1 minute over medium heat. Cool 15 minutes and add milk. Whip until smooth. Then add powdered sugar. Let cool before serving.
Jadi pointed out (and I agree with her) that the frosting is rich so you only need a thin layer. I stored mine in the fridge afterwards since there is milk in the frosting. This was really yummy--I highly recommend it!
3 comments:
I am so happy you liked the cake! It is one of our favorites. I am going to have to make some again soon.
I made this and it was great. Thanks for the recipe, guys! I bet it would also make a great layer cake. There's certainly enough of the glaze to go between layers and all around the cake, plus it wouldn't take as much room in the fridge as a huge pan. Just thinking.
This sounds delicious, and I have ripe bananas that I was planning on using in banana bread this week, so I may try this cake instead.
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