Crazy banana cake with cream cheese frosting

I have a ton of frozen bananas in the freezer. We used Saucy's Two Ingredient Banana Ice Cream and still have plenty. So I went searching and since I have cream cheese in the fridge too, why not?!?!

Crazy banana cake with cream cheese frosting

Ingredients

Cake:
1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
¼ tsp salt
¾ cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
Icing:
½ cup softened butter
8 oz cream cheese, room temp.
1 tsp vanilla
3.5 cups icing sugar (also known as powdered sugar or confectioner's sugar)

Instructions

Pre-heat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan.
Mash banana and mix with lemon juice and set aside.
In a med bowl, mix flour, baking soda and salt. Set aside.
If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
In a large bowl, cream butter and sugar.
Beat in eggs, one at a time. Stir in vanilla.
Beat in flour mixture alternately with buttermilk.
Stir in bananas.
Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
Cream butter and cream cheese.
Beat in vanilla and icing sugar on low until combined, then high until smooth.
Frost cake and enjoy!

Recipe by Happy Hooligans

Two-Ingredient Banana Peanut Butter Ice Cream

Good morning all and happy Tuesday!  I hope your week is going well.  Prayers to those that need them.  I can't believe August is right around the corner, time really does move faster when you are older lol!  Anyway, still having an over abundance here from veggies from dad's garden, I really shouldn't complain they are delicious and just can't seem to use them up fast enough!  Today's recipe has nothing to do with those veggies!  It does how ever have plenty to do with the fact that my problem with ice cream packs on the pounds so I found something I love and that doesn't hurt me quite as bad!  Woo hoo!!!  I'm sure you have all heard of this before but it was knew to me about a month ago.  I have made it three different times, they have all been delicious but a little different in consistency!  Cold and creamy though and that's all I was looking for!!  Hope you enjoy!!

Two-Ingredient Banana Peanut Butter Ice Cream

Yield: Serves 4
ingredients:
4 large very ripe bananas
2 tablespoons peanut butter


1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!

* I now try to keep frozen bananas in my arsenal!  :D

Stay cool!!!

Caramel Banana Pecan Bread Casserole

Hey, hey Friends and Tuesday!  lol  I'm still stuck in the slow cooker and as always a fan of breakfast.  Truthfully this breakfast could almost be a dessert.!  It's simply decadent.  If you are looking for something quick, light and healthy then you should turn around and run, quickly!  I don't need to talk about this recipe, it speaks for itself!  Enjoy a great week, I will meet you back here on Thursday!  Thanx again for stopping by!

Caramel-Banana-Pecan Bread Casserole

Disposable slow cooker liner

1 12 oz loaf french bread, cut into 1 inch cubes (about 9 cups)

2 cups half-and-half, light cream, or whole milk

3 eggs or 3/4 cup refrigerated or thawed frozen egg product

1/4 cup granulated sugar

1 tablespoon vanilla

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 cup packed brown sugar

2 tablespoons butter

1 cup pecans, coarsely chopped and toasted

1 recipe Caramel-Banana Sauce

Line a 3 1/2 or 4 quart slow cooker with a disposable slow cooker liner.  Preheat oven to 300°.  Arrange bread cubes in a single layer on a baking pan.  Bake for 10 to 15 minutes or until cubes are golden, stirring once or twice; cool.  Place cubes in prepared slow cooker.

In a large bowl whisk together half-and-half, eggs, granulated sugars, vanilla, cinnamon and nutmeg.  Pour mixture over bread cubes in cooker.  With back of a large spoon, press bread down slightly to moisten cubes completely.

In a medium bowl use a pastry blender to cut butter into brown sugar until pieces are pea size.  Stir in pecans.  Sprinkle pecan mixture over bread mixture in cooker. 

Cover and cook on low heat setting 4 to 5 hours or until knife inserted in the center comes out clean.  Remove crockery liner from cooker, if possible, or turn off cooker.  Cool for 30 minutes.  Serve casserole with Caramel-Banana Sauce.

Caramel-Banana Sauce:  In a medium heavy saucepan combine 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter and 2 tablespoons light color corn syrup.  Bring to boiling over medium high heat, whisking occasionally; reduce heat to medium.  Boil gently, uncovered, for 3 minutes more.  Remove from heat.  Stir in 1 teaspoon vanilla.  Stir in 1 banana, thinly sliced.  

Recipe from Better Homes and Gardens Special Interest Publications Slow Cooker 2012

Banana Roll Up

These are great after school snack for your younger Residents. It is also something they can help make or make on their own- even better!

My Residents are old enough to make this on their own and usually share one.

Banana Roll Up
1 banana
1 soft shell tortilla
Nutella or Peanut Butter

Spread the Nutella on the shell and place th banana on it and roll it up.  That easy! That quick! That simple!

Insane I know, right?

Banana Tea Bread

My Mother-In-Law made banana bread this week and was talking about it on Facebook. So of course my guys wanted some. Thankfully I had bananas in the freezer. So 3 loaves and 12 muffins later...

This is my favorite banana bread recipe (could be the tea part ;). No, there is no tea in the recipe it is for when you serve tea to company!

The only thing I would change in the recipe is the fat. Whenever the Mennonite Cookbook calls for fat I substitute it with half butter and half Crisco. Hasn't let me down yet!

Sorry had to use the vintage effect! Makes it looks so yummy!

Frozen Banana Bites

So my Asylum is trying to change the way we eat and exercise. Whether they like it or not! So I have been searching for easy snacks, especially for me throughout the day.  I tend to snack more than actually eat a meal.  So I searched for a way to use up some of my bananas.

I found these very yummy and they are slightly specific because I record my calorie intake, so I had to break them down. When it was all broke down they were roughly 46 calories per sandwich. Which seems like a lot, but two were enough.

Frozen Banana Bites
Bananas
Peanut Butter
Chocolate Chips (semi or milk)

I sliced the bananas. I got roughly 16-18 slices.

I spread 1/2 tsp peanut butter on a slice of banana and topped it with another.  I placed them on a cookie sheet covered in waxed paper. I placed them in the freezer for a half hour to harden.

I then melted 1 cup of chocolate chips and 1/2 tsp of coconut oil in the microwave.

I put 1 Tsp of melted chocolate on the top of the bananas. Next time I will use less as it upped the calorie count!

I will also coat the whole piece instead of the top. 

Put back in the freezer for another half hour and then toss them all in a bag and store in the freezer.

 

Use up those bananas!

Hello Crazies! I hope you checked out the Saucy Irish's soup yesterday!  So I was laying in bed last night drilling my hubs on what recipe to use today and this popped into my head and I yelled it out randomly and he just went right in watching tv. Guess after 17 years together he's given up!

Black-Bottom Banana Bars

About.com cooking with kids

Ingredients:

• Black Bottom Base
• 1 18.25 oz. devil's food cake mix
• 4 oz. cream cheese, softened
• 1/2 cup butter, melted
• 1 large egg
• 
  
• Cheesecake Layer:
• 2 8 oz. packages cream cheese, softened
• 2 large eggs
• 2 large very ripe bananas, mashed
• 3/4 cup powdered sugar
• 1-1/2 cups miniature chocolate chips

Preparation:

1. Preheat oven to 350 degrees F. Spray the bottom of a 9 x 13 pan with cooking spray.


2. With an electric mixer, beat cake mix, 4 oz. cream cheese, melted butter and egg. Press into prepared pan.


3. Bake 15 minutes.


4. Meanwhile, prepare cheesecake layer: Beat the remaining cream cheese, eggs, banana and sugar until smooth. Stir in miniature chocolate chips. Spread cheesecake mixture over chocolate layer.


5. Bake 25-30 minutes until set. Cool completely, then refrigerate until firm.

I was also informed that since I used the hubs recipe for lasagna the other day and didn't give you proper OCD step by step directions that I have to fix it!  So at some point tomorrow I will attempt to do that-if I haven't admitted him to a real Asylum before then!  He said that there are now people out in the world doing it all wrong! Excuse me while I find him a jacket...