That’s Bananas
You were young and green when I brought you home with me.
I had such high hopes that you would be eaten in a day or two
Or at the most three.
At first, I looked at you often and thought it won’t be long
The first spots appeared, I knew the time had come then
I heard the doorbell ring “ding dong.”
I didn’t even realize when I got up and walked away
That my intention was forgotten, but no worries
Tomorrow would be the day.
Seven days then passed and looking at you made me sad.
You looked like the intersection of regret and despair, and
My feelings went from good to bad.
Then it hit, I wouldn’t give in to this cruel fate and to it bend the knee.
So I tore at the shriveled black skins and made this sweet cake and enjoyed it with my coffee.
Enjoy!
Ingredients (Serves 8)
For the Cake:
2 1/4 cups flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup shortening
1 cup sugar
1 tsp vanilla
2 eggs
1 cup mashed ripe bananas (about 3 medium)
2 tbsp milk
For the Caramel Frosting:
2 cups packed brown sugar
1 cup sour cream
1 tbsp butter
1 tsp vanilla
2 cups powdered sugar, or more for proper consistency
Instructions
For the Cake:
Sift flour, baking powder, baking soda, spices and salt together.
Cream shortening with sugar and vanilla until creamy. Add eggs one at a time and beat thoroughly after each addition.
Combine bananas and milk.
Add dry ingredients and banana mixture alternately in small amounts to and beat thoroughly after each addition.
Pour into 2 greased 8″ pans and bake at 375° oven for 25 to 30 minutes.
Turn onto racks and let cool completely then frost.
For the Caramel Frosting:
Combine sugar and sour cream in a pot and cook until temperature of 238°.
Add butter and vanilla and cool to lukewarm. Mix in powdered sugar until spreading consistency.
Banana Spice Cake with Caramel Frosting
Ingredients
- For the Cake:
- 2 1/4 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup shortening
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup mashed ripe bananas about 3 medium
- 2 tbsp milk
- For the Caramel Frosting:
- 2 cups packed brown sugar
- 1 cup sour cream
- 1 tbsp butter
- 1 tsp vanilla
- 2 cups powdered sugar or more for proper consistency
Instructions
- For the Cake:
- Sift flour, baking powder, baking soda, spices and salt together.
- Cream shortening with sugar and vanilla until creamy.
- Add eggs one at a time and beat thoroughly after each addition.
- Combine bananas and milk.
- Add dry ingredients and banana mixture alternately in small amounts to and beat thoroughly after each addition.
- Pour into 2 greased 8" pans and bake at 375° oven for 25 to 30 minutes.
- Turn onto racks and let cool completely then frost.
- For the Caramel Frosting:
- Combine sugar and sour cream in a pot and cook until temperature of 238°.
- Add butter and vanilla and cool to lukewarm. Beat in powdered sugar until spreading consistency.
- Frost the cake and enjoy!
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
I'd love to hear from you!