Born out of ripe bananas and a love for coconut cream, this cake can pose as dessert or a brunch centerpiece. If you have a 3 year old to smash the bananas and sing about it, then this recipe only gets better! 
Banana Cake with Coconut Cream Icing
By: Bekie A
4 large bananas
1 1/2 cups of sugar
1 stick melted butter
1 1/2 tsp of Vanilla
3 eggs
1 heaping tsp of baking soda & baking powder
2 1/2 cups of flour
1 tsp of Sea Salt
Instructions:
Mash the bananas until smooth. Add sugar, eggs, vanilla, and butter. Whisk for one minute. Add in remaining ingredients. Stir until thoroughly combined. Grease two 8 inch cake pans with coconut oil. Spread batter evenly into both pans. Bake on 350 for 25-30 min until golden and a toothpick comes out clean. Allow to cool to room temperature so your icing does not melt. Remove from pans. Cut the round top off of one of them. Give away to anxious kiddos needing a snack. Spread 1/2-3/4 cup on top. Top with the other cake with round top facing up. Ice the rest of the cake. Spread the almonds onto the sides.
Coconut cream Icing
1 cup coconut oil
1 stick of melted butter
6 cups of powdered sugar
1/2 cup milk & flour
1/2 cup of sugar
1 tsp vanilla
1 cup of slivered almonds
Icing directions:
-Pour milk and flour into a bowl and stir. Heat for 30-40 seconds in the microwave until thick. Allow to cool for a few minutes. Pour into a mixer and add the 1/2 cup of sugar. Beat for 1-2 minutes. Add in remaining ingredients for the icing and whisk on high until smooth and silky. Refrigerate until you are ready to ice.
