So simple yet so delicious!
What to to with 2 nice bunches of very ripe bananas, but bake?! This cake is made with a recipe I’ve been using since the early 90’s. It is very simple, with few ingredients, but it is so delicious and moist!
I usually top it with a Brown Sugar Glaze, but since I had cream cheese, this time I decided to make a traditional Cream Cheese Frosting for the cake.
1/2 cup shortening or butter (I used softened butter)
1 cup sugar (or Swerve)
1 cup (2 med) bananas, mashed
Cream shortening (or butter) and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add flour to mashed bananas and mix well. Next, add the banana and flour mixture to the cake batter. Stir well. Pour into greased pan. Bake at 350º for 45 minutes or until cake is browned on top and springs back to the touch.
***NOTE- I used a 7 x 11 glass baking dish and the cake rose to the top of the dish and was fairly thick. The layer could be sliced and a filling added to make a 2 layer cake.
Cream Cheese Frosting
½ cup butter
1 (8 oz.) package of cream cheese
½ teaspoon of vanilla
3 ½ cups of powdered sugar (or Swerve Confectioners)
In a medium sized mixing bowl cream the butter and cream cheese together. Add the vanilla. Slowly add the powdered sugar. When you are adding the powdered sugar, use a low speed on the mixer. After you have it all in, put up on a medium to high speed. Mix the frosting until it is fluffy.
Make sure your cake is completely cooled and spread the cream cheese frosting on it.
More delicious cakes:
Chocolate Chip Cheesecake (sugar free)
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