Chocolate-It's What's for Dinner

I once again had an accumulated of fastly ripening bananas. So I went to my trusty recipe archives and found that I had marked this one off to try. Since I followed the recipe (shocking I know), I'm just posting the link. I used the butter and opted for using 2 eggs as mentioned in the header notes. It is a very nice moist cake with nice banana flavor. It reminds me of my French Toast recipe because of the way you combine the brown sugar and butter and use it to "line" the pan. There is a lot of banana flavor since basically you use 5-6 bananas. I think next time I would try to add 1T of rum to the brown sugar and butter and go for a Bananas Foster type thing. I think it would add some additional flavor.

I don't get to make this cake often - the Sous Chef is not a fan. So if I make it, I have to eat the whole thing, which is not really so much of a chore, but still I shouldn't be eating a whole cake myself. I often make it when I need to bring a cake somewhere or if we are having guests over. Easter seemed like a good opportunity to make it so I did. Banana Cake (Adapted from some page photocopied out of some cookbook at some point) 1 c butter (2 sticks) 1 c sugar 2 eggs 1 c mashed bananas 1 3/4 c flour 1/2 t salt 2/3 t baking soda 5T buttermilk 1 t vanilla 2 bananas, sliced Frosting: 8 oz cream cheese, softened 6T butter, softened 3 c confectioners' sugar, sifted 1t vanilla juice 1/2 lemon and zest (optional) Grease and flour 2 - 9" cake pans and set aside.  Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed bananas. Whisk together flour, salt, and baking soda. Add half...