Banana cake. Cream cheese frosting. Chopped pecans.
This is a great banana cake. You may even want to eat the frosting by the spoonful. I did.
OK. That’s a fair criticism. I have posted a number of banana cake and bread recipes on Blue Cayenne. It is fair criticism unless, of course, you come from the school of thought that holds that there can never-ever-never be too much banana cake. (That’s my alma mater!)
The truth is that this is the high season for all sorts of fruits and vegetables I love and I’ve been shamelessly overbuying. As you can see from the photograph below, this week I have two overflowing fruit bowls for my one-person household. How in the world did I let that that happen?
I confess that overbuying fruits and vegetables is a life-long problem for me. My personal control flies out the window when I’m around beautiful produce. My heart quickens and my imagination goes into overdrive picturing all the great things I can make.
This week my market was overflowing with beautiful peaches, nectarines, plums, apricots, cauliflower, and beets. Bottom line, my banana bowl has been neglected and once again I needed to bake with overripe bananas.
This particular banana cake is a slightly different take on baking with bananas. It is a yogurt banana cake topped with a to-die-for cream cheese frosting and sprinkled liberally with chopped pecans. Wow!
Hungry yet? Here is the recipe and remember that you can type bananas into the search bar on the right side of this post to find other wonderful banana bread and cake recipes. You may even decide to purposely let your bananas get overripe!
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This recipe is adapted from one that appeared on http://eatlittlebird.com.
