Tag Archives: dessert


Fresh Banana Cake

As I have said before, I come from an incredible line of women who are even more amazing cooks.  This recipe for fresh banana cake is my great grandma Ruth’s.

She was a great cook and left my family many awesome recipes that I use to teach my children about their ancestors.

This cake is very versatile and lends itself very easily to many adaptations and additions. Plus, it all made in one bowl with just a spoon.  No digging out your mixers!


You start with the oil and sugar,


add the eggs and give it stir.

Then grab those brown bananas,

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and mash them up with a fork and add them to the batter.


Sprinkle the baking soda and salt over the batter and make sure it is well incorporated,

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add the flour and stir!  It will take a little bit to get all of the flour incorporated.


Now here is one of the great things about this recipe.  It can be cooked in any size baking pan.  I used a 15×10 baking dish, but you can use a 9×13, cake rounds, loaf pans


Stick it in the oven and bake it off!


this is what it looks like at the half way point.


The finished product!

It gets pretty dark from all of the sugar, so don’t be alarmed.


 You can serve it as is (and eat it for breakfast), or be really decadent


and slather it with cream cheese frosting!

Get my recipe for cream cheese frosting here!

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Fresh Banana Cake
Fresh Banana Cake
  • 1½ cups vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 large banana, smashed
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2½ cups flour
  1. Preheat oven to 300 degrees.
  2. Combine oil and sugar.  Add in the eggs and vanilla.
  3. Stir in the smashed bananas.
  4. Sprinkle the baking soda and salt over the batter and combine well.
  5. Add the flour.
  6. Pour into your greased pan and cook at 300 degrees for 40, then lower the temperature to 275 degrees for 15 more minutes or until the cake tests done.

 Recipe Notes:

If you use smaller pans the cooking time will be shorter.  I would start checking at the 30 minute mark for cake and loaf pans.

A 9×13 will take longer, because the cake is thicker.

Feel free to add any additions you can think of: chocolate chips, chopped pecans, toasted coconut!  The sky is the limit.

Toss your add ins with a couple tablespoons of flour before adding them to the batter so they don’t sink to the bottom of the pan when cooking.


Cream Cheese Frosting

The best part of any cake or cupcake!


Cream Cheese Frosting
Cream Cheese Frosting
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted powdered sugar
  1. Beat together all ingredients until smooth.  Can add a little bit of milk if too thick to spread.


My grandma Betty passed away about 8 years ago.  She was an awesome cook.  A couple of years before she passed, she put together recipe packets every month for a year for the whole family.  I am so grateful to have these family heirlooms.  This recipe for Rich’n’Chocolate is one of her signature dishes.  You will find out why once you taste taste it!

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You start by mixing up some flour, chopped nuts (I used walnuts, but any nuts will do), and a stick of softened butter.


Then press that mixture into a 9×13 pan and bake it off.

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Then beat up some cream cheese, powered sugar, and cool whip.


Spread the cream cheese mixture over the cooled crust.


Mix up some instant chocolate pudding and milk, and spread that over the cream cheese mixture.


Then top the whole thing off with more cool whip.  Look at those layers!


I like to garnish it with more chopped nuts and chocolate swirls.  Keep in the fridge until ready to eat.


  • 1 stick of butter, softened
  • 1 cup flour
  • 1 cup chopped nuts
  • 1 8oz cream cheese, softened
  • 1 cup powered sugar
  • 16 oz cool whip, thawed
  • 2 small instant chocolate pudding mixes
  • 2½ cups milk
  • more chopped nuts and chocolate curls for garnish
  1. Mix together butter, flour, and chopped nuts with a fork. Press into a 9x13 baking dish. Bake at 350 degrees for 20 minutes. Cool.
  2. Beat cream cheese, powered sugar, and 8 oz of cool whip together until smooth. Spread over baked and cooled crust.
  3. Mix together chocolate pudding and milk. Spread over cream cheese mixture.
  4. Top with the remaining 8 oz of cool whip and garnish with chopped nuts and chocolate curls. Keep refrigerated until ready to eat.