Tuesday, August 26, 2008


I've been using the same recipe for banana bread for over 30 years (from my Good Housekeeping Cookbook). I don't recall making banana cake, however, so with a bunch of overripe bananas, I figured I'd be economical and make Larry some dessert. Larry and I have very divergent tastes when it comes to bananas (and music and condiments as well). I like my bananas just ripenend; he likes his very, very ripe. The problem is he doesn't care to eat a banana with his cereal every day. Usually I peel and freeze the overripe ones and, when I have a big baggie full, use them in banana bread. Yesterday I couldn't stand looking at the brown bunch on the microwave. This recipe was simple. It took about 20 minutes to prepare and 60 minutes to bake. I have to rely on Larry's tastebuds. He says it has a very good banana flavor, but is not overly sweet. The icing has an odd proportion--compared to others I've made--of sugar to butter, but he said it's tasty. The toasted coconut provides a nice contrast.


4 1/2 oz unsalted butter, softened (125 g)

1/2 cup sugar (115 g)

2 eggs, lightly beaten

1 tsp vanilla extract

1 tsp baking soda

1/2 cup milk (125 ml)

4 very ripe bananas, mashed

2 cups self-rising flour, sifted (250 g)*

1/2 tsp pumpkin pie spice

1/4 cup flaked coconut, toasted (15 g)

*add 1 tsp baking powder per cup all purpose flour to make self-rising flour


4 1/2 oz unsalted butter (125 g)

3/4 cup confectioners sugar (90 g)

1 tbs lemon juice

Preheat the oven to 350 degrees F (180 C). Lightly grease an 8 inch (20 cm) round cake pan; line the base with waxed or parchment paper.

Cream the sugar and butter using an electric mixer until light and creamy. Add the beaten egg gradually. Add the vanilla and banana and beat until combined.

Dissolve the baking soda in the milk. Using a metal spoon, gently fold the sifted flour/spice alternately with the milk into the banana mixture. Stir until the ingredients are just combined and the mixture is smooth. Spoon into the prepared pan and bake for 1 hour--or until a skewer inserted into the middle of the cake comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.


Beat the butter and confectioners sugar and lemon juice until smooth and creamy. Spread over the cooled cake with an offset spatula and sprinkle with toasted coconut flakes (spread coconut on cookie sheet in a 350 degree oven for about 5 minutes; watch carefully so it doesn't burn).


  1. Arlene,

    Thanks for visiting!
    At home they call me a monkey because I love bananas so much. In fact I have a banana and a glass of water just before running every morning. However, this here monkey deserves something sweet this weekend, so I would love to try your delicious cake!
    Mmmmm... Log house? you must live in Colorado LOL! I love, love,love the snow and cannot wait for the ski season!

  2. I'm going to pass on this one. I love banana anything. Put dirt on a banana and I'd most likely eat it. Having a piece of cake and putting the rest in the freezer won't work. Frozen cake tastes good, too. ALAS!! Peg

  3. Banana cake is one of my faves! I just made banana cupcakes last night. I'll be posting the recipe with pictures today! :)

  4. Hola Arlene. Thanks for visiting my site. I was so glad to see your name on there. How did you know I love bananas? I usually make banana bread but I'm going to give your banana cake a whirl. Sounds delicioso! I like the simple frosting too! Talk to you again soon.

  5. Thanks for adding me to your list! It's still a little strange to realize people out there are reading my blog! But I'm certain I'll grow accustom to it ;)
    I'm highly jealous of you though, I miss log houses so...

  6. Arlene--Great looking cake. I like the addition of the pumpkin pie spice in it. That's interesting. The proportion of the butter to sugar is odd but I bet it was very good! How can you go wrong with butter, he?

  7. What a great way to use up leftover bananas! :) I am not a lover of bananas, but it looks great!


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