Banana Poke Cake with Cream Cheese Brown Sugar Frosting

Once again, I apologize for this spotty, at best posting schedule.  My parents need raised, my grandchildren moved to town, and my sister from Cinci was here for a week, and, and, and....   I swear when September hits, I will be back on schedule.  I appreciate all of you who have stuck around and continue to support me here, and on social media!  Make sure to join me on those if you haven't!  I love your comments here on the website, please keep them coming!

So, back to the raising of my parents.  Pffftt.  My mother has the audacity, after raising 10 kids, and living 81 years, to have an OPINION!  Can you believe it?!?  I spent a week, a couple of weeks ago and needed to run for some groceries.  My mom needed her bananas, for her ritual cereal and banana breakfasts.  She sent me with a list and as I perused the produce section, which by the way in my hometown grocery store is like the size of your living room, I saw a bargain bin!  YES!  An entire bag of bananas for .69!  I nabbed them up, continued my shopping and headed for home.  When I walked in with my finds, my mom gives me this "look".  It was a look I have seen often, one of disappointment and, oh wait, let me clarify I never actually did anything to get that look in my younger days.  Do you believe me?  Anyway I got this, "Chhhrriisssss, those bananas are way over ripe".  Excuse me Marlene?  I can remember a day, she would have just cut out the dark spots, saved them and used them for banana bread and eaten or fed us the rest of the banana.  Kids are grown, and diva queen wants her bananas a little "green"?!?  (for anyone who at this point thinks I am serious, please know, in my family, we tease, we laugh and we joke, I adore my mother and she deserves whatever she wants!) 

So the point is, I took my bag O' bananas and I brought them home.  Hmmppfff.  This cake was born from them and I think you will agree, she can keep her GREEN bananas!  Overripe ones always turn into something amazing too!

Don't ask how I know this, but this cake freezes like a dream and I kind of liked eating a piece half frozen!

2 cups flour (all purpose)
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup softened butter
2 cups sugar
2 eggs
3 very ripe bananas, mushed to perfection
1 box instant vanilla pudding

Preheat oven to 350 degrees F.  Spray a 9x13 pan with nonstick cooking spray and set aside.  Combine all ingredients EXCEPT flour.  When all ingredients are well combined, add in flour just until mixed.  Pour into prepared cake pan and bake 40-50 minutes.  When a toothpick comes out clean it is done!  Let cool completely.  Using the round handle of a spoon or whatever else you can find with a round end, (I shutter at what people might use), poke holes all over the cake.   Prepare pudding per package directions and slowly pour over the cake.  Refrigerate for 15 minutes while you prepare the frosting!

Cream Cheese Brown Sugar Frosting
8 ounces cream cheese, softened
1 tsp. vanilla
1 1/2 cups brown sugar, packed
3 T butter, softened
1-2 T milk.

Combine, cream cheese, vanilla, brown sugar and butter.  Beat for 3-4 minutes, until creamy and smooth.  Add in milk according to how you like your frosting.  Less milk for stiffer, more for thinner.  Spread over cake and sprinkle with nuts of your choice, IF you choose!  Enjoy!

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