The other day, I was lurking at Cook's Talk, the online forum at Fine Cooking magazine, and saw a thread for banana cake. That reminded me of the two overripe bananas on the counter at home. Much to my complete delight, someone at the forum posted a recipe for a banana snack cake that sounded pretty simple to put together. Before I took Claire to her Girl Scout meeting, I set out the refrigerated ingredients so that they could come to room temperature, and also assembled the dry ingredients. Then, while Claire was at her meeting, I made the cake batter, got it in the oven, and had the cake done before I needed to head out the door to pick her up.
This cake is very good. It's extremely moist and bakes up tall in the pan. You could eat it plain, I suppose, or if you happen to have any leftover chocolate frosting sitting around the house (I mean, seriously, who doesn't?), you could finish it off with that. I've been thinking that this cake could be really good split into two layers, filled with frosting and sliced bananas, then frosted on the top and sides.
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