Never throw ripe bananas away! Whenever bananas get too ripe to eat I make banana bread or put the bananas with peel on in a freezer bag and put in the freezer to use later. When you want to bake with ripe bananas just remove them from the freezer, thaw, and slip from peel into a bowl.
I found this recipe for Banana Cake that makes a luscious dessert. The recipe suggests Coffee Frosting. For kids, family members, and guests who don’t have a palate for coffee flavor, make Vanilla Butter Cream or Cream Cheese Frosting.
Banana Cake
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon Watkins Vanilla Extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 ounces) sour cream
Coffee Frosting
1/3 cup butter, softened
2-1/2 cups confectioners’ sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons milk
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15 servings.
Vanilla Butter Cream Frosting
1/3 cup butter, softened
2-1/2 cups confectioners’ sugar
1 teaspoon Watkins Vanilla Extract
2 to 3 tablespoons milk
Place all ingredients in a bowl and mix until creamy. Spread on cake.
Cream Cheese Frosting
This cream cheese frosting is for the person that wants a REAL cream cheese taste, as if they were eating actual cheesecake. This is not a sweet, sweet, sugary frosting.
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. This frosting has a tang from the cream cheese. If you prefer a sweeter frosting add another cup of confectioners’ sugar. Frost cake. Store extra frosting in the refrigerator.
Cream Cheese Frosting II
1 ( 8 ounce) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon Watkins Vanilla Extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Frost cake.
Eleisia
Independent Watkins Associate 335001
www.NotJustVanilla.com
eleisia@NotJustVanilla.com
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