Bulbs are blooming, trees are blossoming, and the grass is turning a glorious shade of green . . . in other places. We have fresh snow, and as much as I look forward to spring's full arrival, I am delighted with all the extra moisture the snow will bring.
While it's snowy outside, we'll enjoy a bit of spring inside. Books have been rearranged on the shelves to match the spring decor (it's a thing), and the kitchen never goes long without a fresh loaf of bread in the oven or the ingredients for a new recipe covering the counters.
I go mad for banana bread. It is, without competition, my favorite quick bread. Have you ever tried a slice of banana bread with a little cream cheese spread over it? If not, you're missing something special.
Enter banana cake. All the wonderful delights of the bread in a decadant and flavorful cake. Add the cream cheese frosting and your mouth will be happy (while your body is begging for an extra workout). The cake is rich, though, so you don't need a lot to satisfy your tastebuds.
Banana bread has been around for ages (in it's early forms), but the American cake version apparently came about during the Depression era. Don't take my word for it since I spent less than three minutes researching the history of banana cake. Many variations have since been experimented with and perfected, and thank goodness for creative culinary arts.
As you are selecting your books to read this spring (or late winter), keep your mind extra sharp and try a new recipe to go along with a relaxing tea and book reading marathon.
For your convenience, you can download the Banana Cake recipe here in PDF.
Find more recipes here.