The BEST Banana Cake Recipe!

To me there is nothing better than a moist flavorful banana cake covered with rich thick cream cheese icing. And unfortunately while every grocery store and bakery in the South sells chocolate cakes, vanilla cakes, carrot cakes, red velvet cakes and German chocolate cakes, it is almost impossible to find a banana cake. Thank goodness I love to bake! Now, that said, I don’t make my own frosting. I have never made homemade frosting except for a New York Times chocolate dump cake recipe, which I’ll never do again. The dump cake was fabulous…the frosting? Not so much.

But for those of you searching for an easy and very satisfying banana cake recipe and don’t mind using store bought frosting or your own special cream cheese icing recipe, please give this one a try and let me know how you like it.

**For best results let the butter and eggs come to room temperature first.

Ingredients:                                                                                                                                             1/2 cup butter                                             1/4 tsp. baking powder                                                   1 1/2 cups sugar                                         1/2 cup milk                                                                       2 large eggs                                                 1/4 tsp. vanilla extract                                                     2 cups all purpose flour                           1/4 tsp. banana extract                                                   3/4 tsp. baking soda                                   1/2 tsp. salt                                                                         3 very ripe bananas

Preheat oven to 350 degrees then grease and flour (or use Baker’s Joy) a 9×13′” baking pan or two 9″ layer cake pans.

Beat the eggs. Cream the butter, sugar and beaten eggs. Sift the flour several times and during the final sifting add the salt and baking powder, stirring well to mix.

Add the milk and the flour to the creamed butter mixture, beginning and ending with flour.

Mash the bananas and then add the baking soda, mixing well. Add the banana/baking soda to the butter/milk/flour mixture, along with the vanilla and banana extracts, blending throughly.

Bake the layer cakes for 25-30 minutes, the baking pan 35-40 minutes. The cake is done when a toothpick inserted in the middle comes out clean.

Let cool completely on a wire rack before frosting. Easy-peasy! And so tasty!












Baking it Old School Today

Here in sunny South Carolina in the middle of July it is HOT, HOT, HOT! But for some reason I still have an urge to get in the kitchen and create something sweet. That’s when my tried and true No Bake Chocolate Cookie recipe, which I’ve been making for more years than I care to admit, comes in so handy. And they are the perfect summer cookie since you don’t use your oven. Perhaps you’ve never heard of this recipe or have just forgotten about how easy and yummy these little chocolate, peanut butter, oatmeal morsels are. No matter what the reason, when it’s 93 degrees outside, humidity hovering around 60 percent and you are craving some homemade chocolate goodness,  grab these pantry and fridge staples and get started!

No Bake Chocolate Cookies 

  • 1 cup sugar
  • 1/4 cup cocoa
  • 1/4 cup butter
  • 1/4 cup milk
  • 1/4 cup peanut butter (room temperature)
  • 1/2 tsp. vanilla
  • 1 1/2 cups uncooked quick oats

Combine sugar, cocoa, butter and milk in a medium saucepan over medium high heat. Bring to boil while stirring constantly. Once boiling, let cook for 1 1/2 minutes. Remove from heat and immediately stir in the peanut butter and vanilla. Continue stirring until peanut butter is melted. Then quickly add the uncooked quick oats. Stir until all the oats are mixed in. Add raisins if you want to be daring. Then spray a teaspoon with non-stick cooking spray, wiping off any excess. Drop a mounded teaspoon of the mixture onto waxed or parchment paper. Depending on size, the recipe should make 36 cookies though the best I’ve ever gotten is 32. Let the cookies set until cool and then store in air-tight container. Trust me…it may be easier to not even put the lid on the container…that’s how fast they go in my house!

And now for your viewing (and drooling) pleasure!