How to Turn Your Very Ripe Bananas into a Sweet Treat Everyone Will Want
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Why does it seem like bananas get so ripe, so fast? I feel like I buy them one day, then turn around and they are already getting a little soggy. Then I find myself needing to use them fast. My mom always made banana bread, which I love. This time I wanted to try something new and possibly a bit lighter.
Enter Banana Cake with Cream Cheese Frosting. What a perfect cake to throw together any day of the week! It was so easy, and turned out just perfect. I think bananas are magical because they make such moist and pleasing foods from pancakes to bread and of course, now cakes! You won’t be sorry you tried this one and neither will your loved ones.
Recipe and photo courtesy of Food.com.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS
Quick Tip: You can use the suggested cream cheese frosting or whipped topping for a lighter taste.
One Comment
Oven temp and time for cake? This is delicious and I know that before I even try it. Thanks!!