Wednesday, May 23, 2012

The Best Banana Cake with Cream Cheese Frosting!

Ok so who hasn't had brown or maybe even black bananas sitting on their counter at one point or another? Usually when thats the case in my house I'll whip up some bread or muffins but after awhile you want to try something new! I started searching through cookbooks and the internet and found this glorious recipe and to be honest the name really doesn't do this cake justice. To say its the Best Banana Cake would be an understatement!  I beg you to try this!!! Oh and be sure to serve it with a big tall glass of milk! 

The Best Banana Cake with Cream Cheese

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk


1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

*Please see my note at the bottom about the frosting. =)


Chopped Walnuts

  • Preheat oven to 275°.
  • Grease and flour a 9 x 13 pan.
  • In a small bowl, mix mashed banana with the lemon juice; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  • Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  • Beat in the flour mixture alternately with the buttermilk.
  • Stir in banana mixture.
  • Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted icenter comes out clean.
  • Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.- *(I did not put my cake in the freezer because I baked it in Pampered Chef Stone and if you use them you know you cant put them into a cold freezer straight from the oven. My cake is still VERY moist despite not putting it in the freezer).
  • For the frosting, cream the butter and cream cheese until smooth.
  • Beat in 1 teaspoon vanilla.
  • Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake.
  • Sprinkle chopped walnuts over top of the frosting, if desired.
  • Some have suggested to keep it in the refrigerator, that its best served cold! =)

  • *Note- For me the frosting is alittle too much for a 9x13 pan so next time I will half the frosting recipe and put a thin layer on the cake. If you were making this in two 8" or 9" pans where you spread some frosting in between and frost the whole cake then the original recipe would be a perfect amount!!

    Sunday, May 6, 2012

    Slow Cooker Salsa Chicken

    Slow Cooker Salsa Chicken

    4-Boneless, Skinless Chicken breast
    1-Cup Salsa (I would add maybe 1/2 cup more)
    1-can condensed cream of chicken soup
    1-Packet taco seasoning (I would only use half a packet)
    1/2 Cup Sour Cream (I used about 3/4 Cup)

    Place Chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl combine soup and salsa. Pour over chicken. Cook on high 4 hours. (mine only took 2 hours on high). Shred chicken with two forks and stir in sour cream. Add chicken back to crock pot to combine. Serve on tortillas or as desired. We added cheese and extra salsa to our tortilla when we ate them. =)