To Die For Banana Cake with Vanilla Bean Frosting (ButterYum)

Original cake from ButterYum’s blog. What a way to dress up the humble banana! All her recipes seem great.

To Die For Banana Cake with Vanilla Bean Frosting
makes one 8×8-inch pan (double recipe for a 9×13 pan)
2/3 cup sugar
1/2 cup sour cream
1 egg
2 tablespoons butter, softened
2 mashed super ripe bananas (about 3/4 cup)
1 teaspoon pure vanilla extract
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons butter, softened
1/4 cup heavy cream
1/2 teaspoon vanilla bean paste (or equal amount of pure vanilla extract)
1 1/4 cups confectioner’s sugar
To make cake (easily mixed by hand):
Preheat the oven to 375F (see note below). Cream together sugar, sour cream, egg, and 2 tablespoons softened butter. Add mashed bananas and 1 teaspoon vanilla extract. Add flour, salt, and baking soda; mix well. Pour into greased 8×8 pan. Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Beyond Moist Chocolate Cake – super easy

This cake is unbelievably moist. I also make a small one when I’m just in the mood for chocolate and don’t want to go into a coma. Ingredients are listed for both.

Need: Sugar, flour, soda, butter, cocoa powder, oil, water, buttermilk, vanilla, eggs, confectioner’s sugar, milk

Regular 9×13 sheet cake:

Mix together and set aside:

  • 2 cups sugar
  • 2 cups flour
  • 1 tsp. soda

Bring to boil:

  • 1 stick butter
  • 1/2 cup oil
  • 1 cup water
  • 4 T. cocoa powder

Pour over dry mixture.


  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla

Add to chocolate mixture and mix well.

Bake at 375 for 25 minutes.

Bring to boil:

  • 1 stick butter
  • 2 T. cocoa powder
  • 3 t. milk

Remove from heat and add 1 tsp vanilla, then enough confectioner’s sugar to make an icing consistency (about 1/2 box)


Mix together and set aside:

  • 1 cups sugar
  • 1 cups flour
  • 1/2 tsp. soda

Bring to boil:

  • 1/2 stick butter
  • 1/4 cup oil
  • 1/2 cup water
  • 2 T. cocoa powder

Pour over dry mixture.


  • 1 egg
  • 1/4 cup buttermilk
  • 1 tsp vanilla

Add to chocolate mixture and mix well.

Bake at 375 for 20 minutes.


Bring to boil:

  • 1/2 stick butter
  • 1 T. cocoa powder
  • 2 t. milk

Remove from heat and add 1 tsp vanilla, then enough confectioner’s sugar to make an icing consistency

Aunt Edith’s Apple Cake

Aunt Edith is famous for many things…biscuits, fried apple pies and an apple cake. The women in our church routinely prepare a meal for the family on the day of the funeral of a church member or their immediate relative. Aunt Edith always prepares this cake, which used to include nuts Uncle Art shelled and apples from our orchard. (Our orchard is long gone, and Uncle Art is with the Lord now, so my guess is that Edith’s apples come from Wal-Mart, the only grocery store in Oneida.) She refers to the cake as the “Funeral Cake” because she prepared it for that reason so often, but it’s also “to die for,” which would also cover that. I’ve added a glaze at the end that you can do or leave off. It’s great either way. ALSO, I have made it using self-rising flour, less the salt, soda, and it was just as good.

Aunt Edith’s Apple Cake

  • 1 tsp. soda
  • 1 tsp. salt
  • 1 ½ cup oil
  • 3 cups all-purpose flour
  • 3 cups sour apples, diced
  • 1 ½ tsp. vanilla
  • 2 cups sugar
  • 1 cup chopped pecans
  • 3 eggs
  • 1 cup flaked coconnut
  1. Dice apples; set aside.
  2. In a large bowl combine sugar, eggs and oil and vanilla.
  3. Mix flour, soda and salt. Add to sugar/egg/oil/van mixture
  4. Stir in apples, pecans and coconut, mixing well by hand. 

Spray Bundt pan with shortening. Pour batter into pan and bake in a preheated 350 degree oven for 1 hour and 20 minutes.OR

bake as muffins about 15 min, testing with toothpick for do nenes

Remove from oven and let cool 20 minutes before turning out onto serving plate.
Sauce (optional) (except I ALWAYS do it…)

  • 1 cup sugar
  • 1 stick butter
  • ½ cup buttermilk
  • ½ t. baking soda
  • Bring to boil, boil for 1 minute, then pour over cake (or muffins).

    I have also halved this recipe and made in 1 pan or in muffin tins (1/2 makes about 15-18) This is much safer for those who easily lose control when faced with such luscious-ness…

Homemade Cough Syrup

This was given to me by my friend Ginger.  Since Ginger teaches Sunday School, I know this is strictly medicinal…and which is probably why it only uses 1/4 cup whiskey.


1/4 cup lemon juice

1/2 cup honey

1/4 cup whiskey

Mix all ingredients and store in airtight container.  Mason jar if you live in the south… Put 1 or 2 tsp in a cup of hot tea.


Mamaw and Erin’s Rolls for Italian Night

  • 2 – 3 cups bread flour
  • 2 1/2 t. quick-rise yeast (or 1 pkg)
  • ½ cup milk
  • ¼ cup water
  • 2 T. Butter
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • ½ tsp. garlic powder
  • 2 tsp. Italian seasoning (or oregano/basil blend);
  • little rosemary (abt ½ tsp dried or fresh)
  • 2 T sugar
  • ¾ t salt

In mixing bowl mix together:

  • ¾ cup of the flour
  • Cheese
  • Garlic powder
  • Italian seasoning
  • Sugar
  • Salt
  • Yeast

Over medium heat, heat until warm (120 to 130 on thermometer):

  • Milk
  • Water
  • Butter

Stir into flour mixture. Stir egg in mixture. Add enough remaining flour to make a soft, sticky dough

Cover and let rise in warm place about 10 minutes.

Divide dough into 8 pieces. Put in cake pan. Cover and LET RISE until almost double.

Bake @ 375 for 15-20 minutes or until golden brown.

If preferred, you can butter and garlic salt tops of rolls after you take them from oven, but only if you can say

Ciao Baby! (Erin with her rolls)

Banana Bread with a Kauai Twist

I love banana bread, and always find myself with about 3 dark bananas by Saturday morning. I have a lot of banana bread recipes, but this one is my favorite. I hesitate to even call it bread, since it’s more like CAKE. I spent a week on the island of Kauai with my oldest, and loved the tropical food everywhere. Most prevalent was pineapple, which is not included anywhere in this recipe. HA! Who knows, maybe I’ll try a pineapple extract in this as well…or pineapple cream-cheese icing…hmmm


  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 tsp coconut extract
  • 1 cup (about 3) mashed bananas
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 T. wheat germ
  • 1 T flax seed
  • 1/8 cup white chocolate chips
  • 1/2 cup flaked or shredded coconut
  • 1/2 cup chopped pecans


Preheat oven to 350

    • Mix butter and sugar in mixing bowl. Add egg and extracts. Beat on high until thickened. Stir in bananas slowly.
    • In separate bowl, combine dry ingredients, then gradually add to banana mixture until just mixed.
    • Fold in coconut and pecans. For LOAF, stir in chocolate chips. See muffin below.

For loaf:

  • LOAF: Pour into 8x4x2 inch loaf pan. Bake at 350 for 50-60 minutes or until a toothpick comes out clean.
  • MUFFINS: Mix in same manner, but add 3-5 chocolate chips in each muffin, to prevent over-chip in one and zero-chip in another.  People take their chocolate seriously…Check after about 15 minutes with toothpick. Bake longer if needed.

Aunt Ruth’s Pumpkin Roll

Aunt Ruth’s Pumpkin Roll, exactly as she sent it to me. I noticed the main difference is that she uses granulated sugar, and most recipes call for confectioner’s sugar. I’ve tried it both ways, and for whatever reason, Aunt Ruth’s is the best.  Could be because she’s Aunt Ruth and does everything right…

“Elaine, when I double this, I use a whole can (small) of pumpkin.  I use an Xlarge 17×11 pan (or use a cookie pan with sides)

Pumpkin Rolls

Cut wax paper to fit pan bottom – spray with Cooking Spray (I spray pan before adding paper as well)
Begin by mixing:

  • 3 eggs
  • 3/4 cup self rising flour
  • 2/3 cup pumpkin
  • 1/4 tsp cinnamon
  • 2/3 cup sugar

Pour in pan. Bake 8-11 min at 325. Cake will be slightly sticky and think.

Have cloth ready (lightly sprinkled with sugar).

  • Immediately turn cake out on cloth. Peel off waxed paper. Gently roll cake in cloth. Let cool completely. Unroll and spread with filling


  • 8 oz. cream cheese (room temp)
  • 3 T butter (room temp)
  • 2/3 cup sugar
  • 1/2 t. vanilla

Mix together until smooth – spread on cake.

Gently roll cake again (without cloth).   Keep in fridge before cutting into slices. Keep in fridge in covered container.

Best when made 1 or 2 days ahead.