Banana consumption is unpredictable chez nous -- some weeks, everyone gobbles them up and they are gone in a flash, but other weeks, no one gives them a second glance.
And since most of us here are fond of slightly green bananas, no one touches them once the little brown spots start appearing.
The last couple of weeks have been stay-away-from-bananas days, apparently. And I had quite a few very, very ripe and almost too-black bananas waiting to be tossed into the compost pile. What a shame, they must be made into something!
I pulled out my More from Magnolia book and found a recipe for banana cake and set about baking the cake when my brother-in-law and his son came over to drop off Hubby's father for a visit.
A nice, moist, amazingly delicious banana cake (you don't want to know how much butter is in there!) and a light and tasty white chocolate and cream cheese frosting to top it off.
I didn't want to make it too fancy, so I made it in a 8 x 13 inch pan, instead of two 9 inch circles that the recipe calls for, and baked a single layer cake with frosting, rather than a double layer with frosting in the middle and all around.
It's a great recipe and everyone agreed. Even the usually very contrary little visitor seemed to agree and happily took home a large section of it to share with his mother and sister.