Well, I had five bananas sitting in a vase, over-ripe begging to be transformed. So I threw together a cake recipe on a whim, hoping it would turn out alright. The cakes came out beautifully, smelled great and tasted delish. The caramel vanilla meringue frosting on the other hand ....
The cake had the following ingredients:
1/2 cup pcked brown sugar
1/4 cup veggie oil
4 eggs, separated. yolk is for batter, whites is for meringue frosting
12 oz evaporated 2 % milk
5 ripe bananas
2 1/2 cup flour
1tsp baking soda
1 tsp baking powder
First using a handheld mixer blend the banana with the egg yolk until well combined, then blend in the brown sugar, oil, vanilla and evaporated milk one item at a time.
In a separate bowl, combine the baking powder, baking soda, and flour. Slowly add this to the wet mixture.
Preheat the oven to 350 F, and pour the batter into two 8 inch cake pans lined with wax paper and sprayed with Pam ( or butter)
Bake for 35-40 minutes.
No pictures of this one because I wasnt happy with them this time around.
I also made the mistake of frosting the cake last night and woke up to find that the cake had absorbed most of it turning it into a "wet/moist" banana cake. Some people like this type of pastry - I dont. LESSON LEARNED.
I'm not even going to tell you about the frosting until I perfect the recipe and technique.
Any suggestions for frosting a cake like this? Is there a frosting that will last a few days without being refrigerated? I know lots of people use butter-cream frosting but as you noticed, I didn't even use butter in the cake -- trying to stay away from fat when possible.