What to do with your over-ripened bananas? Make a lemon flavored banana poppy seed cake. Covered with a softly fluid orange, lemon flavored icing at serving time!

Serves 12 or more

4-5 bananas, over-ripened (so that the skins are black, or nearly so)

3/4 c. sugar

1/3 c. corn oil

1 c. orange juice

1 t. salt

3 t. baking soda

1 T. poppy seeds

1 pkg. Cook & Serve Lemon Pudding & Pie Filling by Jello

2 c. flour

2 c. powdered sugar

1/2 c. orange juice

2 t. fresh lemon juice

Peel bananas and place in large mixing bowl. Mash till smooth.

Add sugar, corn oil, orange juice, salt, baking soda and poppy seeds. Beat with wire whisk till smooth.

Add lemon pie filling mix. Beat till thoroughly incorporated.

Add flour, one cup at a time, and beat till very smooth.

Pour into greased and floured 8 inch round cake pans.

Bake in preheated 350 degree oven for 30 minutes, or till toothpick comes out clean when inserted in center of cakes.

Remove from oven and cool on wire racks for 10 minutes.

Run sharp knife between cake and edge of each pan. Place rack on top of each cake, invert, tap bottom of pan several times in several places, lift off pan, then turn cakes upright on racks to further cool.

To make icing: Combine powdered sugar, orange and lemon juices in mixing bowl. Stir till creamy and smooth. Icing will be thin.

To serve: Place cakes on 2 plates. Cut cake in wedges as needed. Place on individual dessert plates, then drizzle a couple of T. of icing over each serving and serve.

Notes: Serve cake at room temperature or chilled. Do not chill icing. You want it to remain fluid.

It’s important that you use very, very ripe bananas. Whenever I have over-ripened bananas, I simply let them ripen further and make this cake.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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