I am not a big banana cake lover. My husband loves banana bread. To me it is usually dense and they always use overripe bananas. When a friend gave us a bunch of bananas too ripe for me to eat, I decided to make banana cake. I looked up a recipe online, The Best Banana Cake I’ve Ever Had by Sally McKenney, but of course I didn’t have the ingredients I needed to follow the recipe. Since I was out of flour, I decided to use a couple of yellow cake mixes. The original recipe called for 3 cups of flour so I decided to use 2 cake mixes. With the recipe as my guide I softened a stick of unsalted butter. I added a 1/2 cup of dark brown sugar, I didn’t have buttermilk but I did have yogurt. So I used a cup and a half of Greek Yogurt. A dash of cinnamon, and a splash of vanilla which I made with rum and vanilla beans. I used 5 eggs but 2 were larger than normal. I mashed 7 bananas, mixed them with butter, sugar, cinnamon and vanilla, added in eggs and yogurt, then the cake mixes.

I spooned batter into silicone muffin cups, baked in my air fryer at 350 for 20 minutes. These are really the best banana muffins I’ve ever eaten!

Late night baking after work isn’t always the best but luckily everything turned out well this time!