Can you guess how many recipes I have that contain bananas? No, no. More than that. Goodness, don't be silly. It's around 23. So, now you've been warned.
Banana Cake (cinnamon icing below) (Printer-friendly PDF Version)
2/3 C butter (softened)
1 1/2 C sugar
2 egg yolks
1 C mashed bananas
1 t vanilla
2 C flour
1 1/4 t baking powder
1/4 t salt
2 egg whites
1/2 C hot water
1 t baking soda
Do these things first and set aside: Sift together the flour, baking powder, and salt. Mash 1 cup of bananas (approximately 2 bananas). Heat 1/2 C water in the microwave, leave in microwave until needed. Beat the egg whites until stiff.
Cream together the butter, sugar, egg yolks, mashed bananas, and vanilla. You can cream these together all at once or you can add one ingredient at a time.
Add the flour mixture and mix until well combined. Add the baking soda to the hot water, stir with a spoon to ensure that it is completely dissolved. Mix the hot soda water in with the batter.
Fold the egg whites into the batter. Do not over mix!
Pour the cake batter into a 9 x 13 inch pan. Bake at 350 for 30 minutes. Check it around 25 minutes by poking it with a toothpick. If the toothpick comes out clean, it has finished baking.
Let cool completely in pan or remove the cake from the pan (after a few minutes) and cool on a cooling rack.
When the cake is nearly cooled, make the following cinnamon icing.
Cinnamon Icing
2 T butter
1/4 C milk
2 C powdered sugar
3/4 t cinnamon
Heat the milk and butter over low heat until butter is completely melted and the milk is steamy. Place the powdered sugar and cinnamon in a bowl.
When the milk is warmed, pour approximately half of the milk mixture into the powdered sugar. Mix well. Add more milk until it is a consistency you like. It may seem runny, but the icing will cool quickly and thicken quite a bit. I'm guessing I used around 2/3 of the buttery milk.
Pour and spread the cinnamon icing on the banana cake
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