I truly think banana bread is one of the best foods. Not only do I convince myself it’s somewhat healthy when it most definitely is not (come on, the title itself alludes to healthiness) but there is nothing like the smell of banana bread baking in the oven. If you have noticed, I’m big on things that smell like Fall when baking. I’m big on Fall anything, really… we just ordered 7 Fall Yankee Candles for the season. We take a love of Fall to whole new level!
Bananas are one of my favorite foods and we go through quite a bit; they are perpetually on the grocery list. However, we occasionally forget about them and that’s what happened last week. There was a sad bunch of bananas sitting on the counter and it’s a shame to let bananas go to waste so something needed to be done.
Usually I turn to Steph’s Banana Muffins, which are truly the most delicious muffins, but this time I wanted something that would match well with cinnamon buttercream. Banana bread cake was the obvious choice. Adapted from Julie’s Frosted Banana Bars, this has the delicious flavor and taste of banana bread yet not as dense. Perfect for dessert after dinner, in the morning with a cup of coffee, as a 3pm snack… really it’s perfect anytime. Hope you enjoy!
- 1 stick of butter, melted
- 2 cups sugar
- 3 eggs
- 4 bananas
- 2 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- Preheat oven to 350 degrees and grease a 13×9 pan..
- In large mixing bowl, combine butter, sugar, eggs, bananas and vanilla. Slowly add in flour and baking soda.
- Pour in to greased pan and bake 25-30 minutes.
- Let cool completely and frost with Cinnamon Buttercream. Enjoy!