Bunches of Fun With Bananas

Bananas...one of the first fruits that babies try. I have vivid pictures in my mind of each of my grandchildren eating bananas....squishing them in their little hands...having to hold the whole banana, peel and all to eat it....smushed all over their cute little faces. But bananas are sweet and kids love 'em. Then we learn to love them in banana bread

banana splits, blended in a smoothie or warmed in Bananas Foster. This is such a versatile fruit and they provide so many good vitamins, especially potassium. So what else can you do with these golden gems?

~Put a slice of banana in your s'mores
~Spread some peanut butter or vanilla frozen yogurt on a chocolate chip cookie, layer it with some banana slices and sandwich it with another cookie. Freeze it till firm.
~Make a mini parfait in a pretty glass by layering vanilla pudding, crushed vanilla wafers and sliced bananas. Top with a dollop of Cool Whip and drizzle with chocolate syrup
~Lightly toast a slice of pound cake in the toaster oven. Remove and top with bananas. Drizzle with honey and toasted sliced almonds.

All of these make good after school snacks that are healthy and delicious. And if you are feeling really ambitious, how about a really yummy banana cake? Looking for something to take to a pot luck or to work? This is it.

Banana Snack Cake with Brown-Butter Frosting

CAKE:

1-1/2 cups mashed fully ripe bananas (about 4 medium)

1 Tbsp fresh lemon juice

2 tsp. vanilla extract

2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/8 tsp ground cinnamon

1/2 cup butter or margarine, softened

3/4 cup packed brown sugar
1/2 cup granulated sugar

2 large eggs

FROSTING:

6 Tbsp. butter (no substitutions)

3 cups confectioners' sugar

5 Tbsp. milk

2 tsp. vanilla extract

Directions:

Preheat oven to 350 degrees.

Grease and flour 13" x 9" metal baking pan.

In small bowl, mix bananas, lemon juice and vanilla.

On waxed paper, mix flour, baking powder, baking soda, salt and cinnamon.

In large bowl, with mixer at medium speed, beat butter with sugars until light and creamy, scraping bowl often with rubber spatula.

Add eggs, one at a time, beating well after each addition.

At low speed, alternately add flour mixture and banana mixture, beginning and ending with flour mixture; beat until just smooth.

Spoon batter into pan and spread evenly.

Bake 25 to 30 minutes or until toothpick comes out clean. Cool cake in pan on wire rack.

Prepare Frosting: In 1-quart saucepan, heat butter on medium 6-8 minutes or until melted and dark nutty-brown in color bur not burned, stirring occasionally.

Immediately transfer butter to pie plate; refrigerate 30 minutes or until firm.

In large bowl, with mixer at medium speed, beat butter, sugar, milk and vanilla until creamy and smooth.

Spread frosting evenly over cooled cake.

Good Housekeeping