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Our guest bakers and their yummy desserts

February 25, 2009
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Banana Graham Cracker “Cake”

So Bea, Dani, and I and all 8 of our kids spent the weekend at Grandy and Poppy’s house.  We don’t all get to spend that much time together in one place so it’s always a crazy, noisy treat.  The kids LOVE it.  My kids especially, because Dani and Bea live 5 minutes from each other and their kids go to school together, but my babies are stuck being hours away from their cousins.  Like I said, there are 8 of them – here is the run-down of ages – 10, 9, 8, 8, 6, 5, 4, and 4.   There’s always a short period of time every year when we have one at every age, like stepping stones.  They are the best kids when they’re all together.  You rarely hear arguing – they split off into twos and threes one minute and are just one rowdy crowd the next.

Anyway, Mom had made us a favorite dessert from when we were kids.  For lack of a better name, we’ll just call it banana graham cracker cake.  Just a taste brings back lots of memories.  This is definitely best the day after it’s made when the crackers aren’t crunchy any more, but you have to realize that the bananas are going to discolor some by then.  Mom’s never dipped them in anything because the cake has never been around long enough to worry about it.  You’ll have to decide for yourself how unattractive you find a browning banana and go from there.  This is really fast and simple and comes straight from Grandy’s kitchen.

Recipe:  Banana Graham Cracker “Cake”

4 sleeves of honey graham crackers (we’ve never tried the chocolate graham crackers, but I bet it’d be good)

bananas, sliced into rounds

vanilla buttercream frosting (recipe follows)

chocolate sauce for drizzling on the top, optional

Spread one layer of graham crackers in the bottom of a 9×13″ baking pan.  Coat with a layer of vanilla buttercream frosting; then bananas.  Continue layering the three ingredients until you have as many layers as you want – Mom usually does 4 layers.  End with graham crackers coated with frosting.   Chill in refrigerator until ready to serve.

Recipe:  Vanilla Buttercream Frosting

1 stick unsalted butter, room temperature

3 1/2 c. powdered sugar

1 tsp. vanilla

4 Tbsp. milk (or more, depending on the consistency you want)

Having saved the best for last, we have a sweet chocolate cake made by Evie.  This was made as a surprise for Poppy to help celebrate his retirement.  You can find her baking instructions below.

Evie’s Sweet Chocolate Cake

Recipe:  Evie’s Chocolate Cake

1 1/3 c. water

1/2 c. vegetable oil

3 eggs

box of chocolate cake mix

We just did the box instructions, but instead of putting it in a regular cake pan we put it in a heart shaped cake pan.

3 Comments leave one →
  1. February 26, 2009 12:23 pm

    mmm that banana graham cracker cake sounds great. i’m guessing the graham crackers get all soggy after sitting in that frosting, which is just the way i would like it! reminds me of banana pudding made with vanilla wafers. the cake looks yummy!

  2. oneordinaryday permalink
    February 26, 2009 1:56 pm

    HappyTummy – you’re right, the graham cracker gets nice and soft with the frosting and bananas. It’s pretty tasty and such a quick treat.

  3. March 9, 2009 7:05 pm

    Oh, that looks good. I’m not too worried about the bananas browning. I don’t think it will be around all that long at my house either. Also, I have some “stuff” called Fresh Fruit (?) that is made to sprinkle over fruit that is freshly cut and sitting out. I may give it a try.

    Sounds like a lot of fun you and all the kiddos are having! I have three, a set of twins plus a singleton. It always easier to add three more into the mix than just one of two, even numbers.
    ~ingrid

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