We seem to have a problem at our house. I am asked to buy bananas by my tall-dark-handsome husband. I buy them…most of them sit in the fruit bowl and become over ripe. I am not a huge banana fan. I will eat them when they are yellow with the faintest bit of green on the creases. That is it and that window between a little green and too ripe closes wicked fast. My kids will eat them when just ripe, no spots but they are random in their wanting one. If I don’t have bananas in the house because no one has been eating them so why buy them they want one. If I have them they don’t. Really? But such is my life.
At this point, I don’t have a deep chest freezer (don’t get me started on that as the movers ruined it). So making copious amounts of banana bread and freezing some is not an option. Much like actual bananas my family will only eat so much banana bread. Cake on the other hand they will eat…ALL THE TIME if I let them.
I came across this recipe from Baking Bites and thought it might solve my banana problem. The kiddos and I were invited to lunch and figured we would make it (great kids helping recipe) and bring some as a “hostess” gift. All I have to say is yummy. Okay anything with brown butter and brown sugar I’m a fan of even if it has banana in it. I made the cake recipe as is (I know shocker). For the frosting I cut back the powdered sugar by about half and substituted 1 TBSP dark brown for one light brown sugar. Everyone liked it. Robert thought it could do without the frosting so it would be more like bread, to which I say really? because you don’t eat much banana bread, but you ate the cake. Seriously!