Bananas seem to make their way into a freezer bag more often than I like. Usually it’s the result of chips looking better than the fruit bowl. I’m always trying to find new ways to use them up. Nothing against banana bread but sometimes I just need to smother something with frosting. And since I like to pile it on, I’ve replaced some of the oil in the cake with apple sauce. Now to have two pieces! That’s how it works right?
Banana cake with cinnamon frosting
Ingredients
- 2 over ripe bananas
- ¾ cup sugar
- 1 egg
- ½ cup unsweetened apple sauce
- ¼ cup vegetable oil
- 1¼ cup flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
For the cinnamon cream cheese frosting
- 4 oz (half brick) softened light cream cheese
- ¼ cup softened butter
- ½ tsp vanilla
- pinch of cinnamon
- 1½ cups icing sugar
Instructions
- Preheat the oven to 350. Coat an 8 inch pan with cooking spray
- Combine the bananas with sugar and mix until smooth. Mix in the egg, oil and apple sauce. Gradually add the dry ingredients until just combined. Spread evenly in the pan and bake for 30 minutes
- Once the cake is cooled completely it's ready to be frosted
- Make the frosting. Beat the cream cheese and butter until light and fluffy. Mix in the vanilla and cinnamon. Slowly add the icing sugar until smooth.
Hi Angie!
Greetings from a fellow cake-o-holic. I started to drool when I saw your banana cake on Flipboard, so much so that I added it to three of my own Flipboard cooking magazines and I’m already getting “likes” in your behalf– well deserved.
I made the cake today. My only change was to add chopped pecans. This cake was fabulous, easy to make and absolutely delicious, oooh, that yummy frosting! My husband and I are now fans of your excellent cooking. I can’t wait to try many of your gorgeous looking recipes. Many thanks for this banana cake that will be made often, and Happy Thanksgiving!
You made my day Jillian, so nice to hear! The addition of pecans is such a good idea too! Thanks for your kind feedback 🙂 Angie