Over- Ripe....

Mommie: I don't know what to do with these bananas. I only bought three...or four.
Me: I could make a cake.
Mommie: Now?
Me: No...
Mommie: Tomorrow?
Me: Maybe....
Mommie: With chocolate fudgey frosting.
Me: I could do that....

So I did. And this is how....

Smush...

2 or 3 over ripe bananas

Cream...
1/2 cup (one stick) butter
1 1/4 cup white sugar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt

Add...
2 eggs

Mix In...
smushed bananas!

Beat In...
1/2 cup buttermilk
a smidge of vanilla extract
a pinch of cinnamon
2 1/2 cup flour









Pour batter into two greased and floured cake pans!

Bake for 35 to 45 minutes in an oven preheated at 350 degrees. You really have to watch these cakes and also when making banana bread. Banana batters become really dense and can take a while to cook. Although, in my uneven oven, it baked pretty fast. I would just watch...

Cool...
Wait tenish minutes to remove the cakes from their pans, and place them on cooling racks.








  *SIDE NOTE*
The Easter Bunnie... aka my mother, left the coolest baking treat in my Easter basket, along with the usual, jelly beans, peeps, robins eggs. It was cooling racks that are stackable to create three levels of cooling space. They can also stand alone... SO COOL!! I can't wait to bake massive amounts of cookies.

For frosting...
I used a twist on a basic butter cream frosting recipe. It is a variation of a chocolate butter cream. I didn't really measure anything (which happens to be a frequent occurrence), and I also added fluff, just because I had some. I also did not have enough vanilla. I kinda just tasted ( yummm) and added until the taste and texture was where I like it.

This is a recipe for a normal chocolate cocoa frosting:
3 cups powdered sugar
1/3 cup butter
2 teaspoons vanilla
1/3 cup baking cocoa
2 to 3 tablespoons milk

Frost....

 

And ENJOY!!!!

ps. we deffo enjoyed