Weeks ago, (and yes, I know that means I’m admitting that I am way behind on post), I had a pile of bananas that were drifting out of the land that I refer to as ‘their prime’. I’m a banana a day girl, but for some reason that week I didn’t feel like eating my regular mid-morning snack. This is where most people would make banana bread, but I have a history of making the driest banana bread on Earth.
What’s a girl to do with a bunch of over ripened bananas if she’s not going making banana bread?
The Cake: I did add an extra banana to the batter. The reviews led me to believe this was the cool thing to do for a super banana flavor. Plus, look at all of those damn bananas I had! Of course I was going to throw in an extra banana!
The Icing: The picture that you see on the recipe’s page has a frosting that looks incredibly dark. When flipping through the reviews, someone had mentioned that their frosting did not turn out the same shade as the cake sported in the picture. Naturally, I assumed that person did something wrong. Well, if they did, we both did. My frosting also turned out more of a milk chocolate shade. That’s okay, no worries! It was delicious.
The Nuts: The recipe calls for chopped pistachios to be sprinkled on the cake after frosting. A sad and unpopular fact about me is that I hate pistachios. Lucky for me, I had a brand new jar of roasted peanuts. I threw those babies in my Pampered Chef hand processor and chopped them up.
The beau rated this cake at a nine. He says he can’t wait for fall to come back around so I can make the only cake he ever gave a 10, the Pumpkin Cake. I haven’t had the heart to tell him that they sell canned pumpkin in the store year round.
Want to make this amazing cake? You can find it here on the Taste Of Home page.