Dirty Banana Cake
The only thing "dirty" about this cake is the guilt I felt after eating half of it...
Half the entire cake!
It wouldn't be so bad if say a week went by and that happened. But midway through stuffing my face did I realize that half the cake was gone. I can't remember how it happened either. I am now a firm believer that food amnesia does exists.
Now all I can think about is how long it is going to take me to burn it all off. I should probably take my dog Noodles for an extra-extra long walk today, and tomorrow -- and maybe even for the rest of my life.
I'm thinking I should step away from baking for the moment. I haven't really spent time cooking and I'm sure my poor stove feels very neglected and un-loved lately. That will be my focus for next week. More food, less dessert.
But life is so much sweeter with dessert, don't you think?
Banana Cake with Vanilla Frosting
Adapted from all recipes
Makes two 8-inch round cakes
2 1/2 cups all-purpose unbleached flour
1 tablespoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup white sugar
3/4 cup light brown sugar
3 large very ripe bananas
2/3 cup buttermilk
1. Pre-heat oven to 325 degrees. Grease two 8-inch round cake pans and set aside.
2. In a medium bowl, sift together flour, baking soda and salt. Set aside.
3. In a larger bowl, using an electric mixer, cream together butter, and both sugars. Add eggs, one at a time, then add bananas and buttermilk and beat until batter is smooth.
4. Slowly add in the flour mixture and continue beating until combined.
5. Divide batter evenly between both pans and bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
6. Let cool for 1 hour before frosting.