Hello everyone! I hope you’re excited for Thanksgiving! I know my family is gearing up for having our usual twenty-something people at our house. More on Thanksgiving and holiday desserts to come in a few weeks, though- for now I’m focusing on something that can be made any time of year, not just the holidays!

I’m sure you’ve all experienced having overripe bananas. No one wants to eat them, but you hate to throw the fruit away because it’s technically still edible. This happened in my house yesterday, and I decided that instead of making my usual banana bread, I would break out of the mold and make something new. A banana cinnamon cake!

This cake is moist, sweet, spiced, and drizzled with the perfect cinnamon and sugar glaze. Here’s the recipe!

Cake Ingredients:

• 3 very ripe bananas, mashed (until they’re basically pureed)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Glaze Ingredients:

• 1/2 cup powdered sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp cream of tartar
• 1/2 cup milk

In a stand mixer, stir the bananas, granulated sugar, and brown sugar until they’re well mixed. Add the eggs, oil, and vanilla, and stir to combine. Add the dry ingredients and mix on low speed until the ingredients are fully combined, and then mix on high speed for about 2 minutes.

Grease and flour a 9×2″ round cake pan, and pour the batter into it.

Bake at 350ºF for 40-45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Once the cake is completely cool, start making your glaze. Combine the sugar, cream of tartar, and cinnamon together. Add a little milk at a time and mix the glaze with a hand mixer on low speed until the glaze is fairly loose and runny. When you have reached your desired thickness, turn the mixer onto high speed to add a little air and volume into the glaze.

Pour the glaze over the top of the cake. It will drip down the sides, so you may want to put it on a plate to start with so that the glaze doesn’t end up on the counter! The glaze will become firm shortly (thanks to the cream of tartar), so don’t worry about it being sticky and messy.

And now, enjoy! This cake is so yummy and such a great way to use up those bananas so that nothing goes to waste! I hope you all have a wonderful Thanksgiving, and happy baking (for the bread and for the holiday desserts)!