This past weekend was busy. I got to celebrate my very first Fathers Day as a Daddy (baby boy let me sleep until 8am – wow!), we attended a baptism, and we had a Keenan Family Reunion. The family reunion was great, I was able to visit with cousins I haven’t seen in a few years, introduce baby boy, and eat lots of food.
We have a large family; between my grandfathers children, grand children, and great grand kids, there were about 45 of us. We all had a good time, but I think my grandfather enjoyed it most of all. What could be a better Fathers Day present than having your entire family together, eating and enjoying each others company?
My own Fathers Day was nice and low key. I made my own breakfast as baby boy doesn’t quite have the finger dexterity to do much more than suck on his fist. But he was extra smiley, and I got to spend the whole day with him and snuggle him which was just perfect. I do look forward to teaching him how to cook when he gets older, just as I learned from my parents. I think that’s important.
Anyway, before the busy weekend I did get to do some baking. I had some left over bananas from the moist banana bread recipe and was in the mood for chocolate. So I made a Chocolate Banana Cake. It came out very moist with a nice combination of chocolate and banana, neither flavor overpowering the other. I put 7 minute frosting on it as I was short on time. The frosting was tasty but I think I wanted something denser for this cake. Next time maybe I do a cream cheese. If you try something else for the frosting let me know, because this chocolate banana cake is too good to not make again.
Recipe: Chocolate Banana Cake
- 3/4 cup butter
- 1 3/4 cups white sugar
- 2 eggs
- 2 cups mashed bananas
- 1 teaspoon vanilla
- 2 cups flour
- 3/4 cup cocoa
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup sour milk (put 1 tbsp. of vinegar in 3/4 measuring cup, fill with skim milk)
- Preheat oven to 350 degrees F.
- Cream butter with sugar and eggs.
- Mix in banana and vanilla.
- Mix flour with remaining dry ingredients.
- Add flour mixture to margarine mixture in 3 parts, alternately with sour milk.
- Begin and end with flour.
- Spread in 2 greased 8″ cake pans.
- Bake in oven about 40 minutes.
- When cool, frost generously with chocolate butter frosting.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Recipe: 7 Minute Frosting
- 2 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1/3 cup water
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.
- Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn’t dissolved, cook and stir a bit more, until it has.
- Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.
- Once all the syrup is added, stir in the vanilla, and continue to beat till the frosting is thick and will hold a peak.
1. Here is what you will need for the Chocolate Banana Cake.
2. In a stand mixer, mix eggs, softened butter, and sugar.
3. Mix in the banana and vanilla.
4. In another bowl, mix together the dry ingredients.
5. After mixing with the wet ingredients, pour into two cake pans. Yum chocolateyness! (Is that a word?)
6. Bake for 40 minutes and out comes moist chocolate banana cake.
7. While the cake cools, prepare the frosting. Beat egg whites in a stand mixer until frothy. It should not yet form and hold a peak.
8. Combine remaining ingredients in a sauce pan and bring to a boil.
9. Slowly add the boiling liquid to the egg whites while beating. After a few minutes you’ll end up with a thick frosting. Add the vanilla, then try your best to not stick your fingers in and taste it (go ahead, try – it’s impossible).
10. Frost your cake. I used the 7 minute frosting, but in the future I may try a cream cheese frosting. The cake is good enough to eat without any frosting.