Halloween Frosted Banana Cake

6

October 31, 2014 by Roe

Halloween stopped being interesting to me after middle school. I just got tired of it. Many people love getting creative with makeup and props and dressing up – I am not one of those people. But I love the sport of Halloween, the effort put into costumes. But I am merely an observer, not a participant. I’ll gladly hand out candy at the door rather than shiver around town to collect it (my dairy-intolerance/wheat avoidance aside).

With that said, the weather today was nippy! Probably the coldest day we’ve had in a while. I found myself shivering in the house with the heat on, sweater zipped all the way up, patiently waiting for my tea to cool, blanket wrapped around me. I needed to warm up the house – why not turn on the oven?

I’m a firm believer in using things for their usefulness. I know that may sound redundant, but I hate the idea of buying or investing in something if it’s just going to sit there, you know? I like using up leftovers, making sure fruits and veggies don’t go bad (because it feels like such a damn shame when they do). So today when I realized there were two items in my house that we don’t usually have (Apple Cider and exactly FOUR bananas), I decided to put them to good use.

I found myself once again browsing Gluten-Free Goddess (her recipes are simply amazing) and discovered this scrumptious Frosted Banana Cake! Needless to say it turned out delicious, albeit a little on the sweet side. Maybe cut the sugar a bit if you plan on trying it at home. The ripe bananas and agave make it sweet enough! 😉

My ingredient spread

My ingredient spread

Add all dry ingredients except for the brown sugar

Add all dry ingredients except for brown sugar

Whisk

Whisk

In a separate bowl, break up your bananas into small chunks

In a separate bowl, break up your bananas into small chunks

Mash 'em up!

Mash ’em up!

In a separate bowl, beat two eggs

In a another bowl, beat two eggs

Add the brown sugar and the rest of your wet ingredients

Add the brown sugar and the rest of your wet ingredients

...including your banana puree!

…including your banana puree!

Beat accordingly

Beat accordingly

Now add your dry ingredients. It should look like this

Now add your dry ingredients. It should look like this

Once your batter is thoroughly blended, pour it into a 9x13 pan lined with parchement

Once your batter is thoroughly blended, pour it into a 9×13 pan lined with parchment

Roe Tip: I find that having the parchment stick to the glass pan makes for a overall better baking experience when pouring the batter. I used to spray Pam, just to add a layer of adhesiveness so the parchment paper would better form to the pan. But I always felt annoyed during clean-up when I had to scrub and really wash the pan to the get oil off. Today I tried something different and it worked great: Use water instead of oil. The water will act as an adhesive barrier between the pan and parchment, but will cleanly evaporate while in the oven!

Extra Roe Tip: Trim the the edges of your parchment paper as best as you can! If you leave them long and put them in then oven, they have the tendency to burn at the edges. FIre safety! This happened the me once – just burnt edges and an acrid smell, no fire – luckily. Ha!

Voila! A beautiful, fragrant banana cake!

Voila! A beautiful, fragrant banana cake!

After cools, ice it and add some walnuts if you wish!

After cools, ice it and add some walnuts if you wish!

Roe Tip: If you’re not big into icing, cut the icing recipe in half! That’s what I did and that’s what you see above. A little goes a long way; Often when I make icing I make too much – more than I know what to do with. (The cake is sweet enough as it is – you may not even need it) 😉

6 thoughts on “Halloween Frosted Banana Cake

  1. Sam says:

    Yummmm this is so up my alley!!! Using up ingredients that are about to go bad or in surplus is one of my main motivators to cook too. 😀 love the step by step pics!

    Like

    • Roe says:

      Thank you!! I most definitely was thinking of you and your cooking blog when I did it 😉 It was a new thing for me! I’d never written a post like this and since I’m getting acquainted with my mom’s fancy Canon PowerShot, I figured I’d give it a try and put the camera to good use.

      Liked by 1 person

      • Sam says:

        Awww hahah yay! That’s awesome. I really want a Canon point-and-shoot. Love the pics. Wish I could snag a piece. I made chocolate cake in the steamer today and it actually came out decently, given that I eyeballed everything since I don’t own measuring cups at the moment! 😀

        Like

      • Roe says:

        Nice!! That’s some Food Network level ish! As I go on with cooking and baking, I notice I’m getting better at eyeballing. Esp things that are so pesky to measure, like Smart Balance and Peanut Butter.

        Like

      • Sam says:

        🙂 Yes! Ugh, measuring peanut butter is the. worst. i feel your pain!

        Like

      • Roe says:

        It gets all sticky!

        Like

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