This is just the thing to use up those rapidly ripening bananas in the fruit bowl. I used 3 very ripe bananas for this cake which gave it a great flavour. The recipe calls for buttermilk which results in a more soft and airy texture; but like all banana cakes, it is still quite dense and moist. The cream cheese frosting recipe I followed turned out too sweet for my liking so I added more lemon juice, more cream cheese and a decent amount of whipping cream. The resulting frosting was a little runnier than it would have been because of the cream but it firmed up after an hour in the fridge (I couldn’t wait that long to cut the first slice!). I really enjoyed this banana cake and the housemates helped polish it off within 48 hours- that says it all.
Earlier this week was Census night, which marked 100 years of Census taking in Australia. I registered for a party pack so that I could convince a few people to come over and have some lame fun filling it out together. The pack was a goldmine of stickers, arm bands, key rings, and even a little wooden plane.
To help celebrate I made some fairly simple vanilla cupcakes with a white chocolate & raspberry frosting and covered them in 100s and 1000s to represent all the people filling out their forms around the country.
The actual Census was incredibly boring and I was left out of most questions because I no longer have a job. The best part was when it was over and we got to eat cupcakes. They were pretty good. I’ve actually never made cupcakes before so I don’t have much to compare them to, but the cake was light and fluffy with a tender crumb, and quite moist. They were super easy to make as well so I’ll be going back to this recipe for sure.