I first made this cake about 10 years ago when my workplace had a carry-in for Good Friday and it was SO GOOD. But then I lost the recipe and have tried many others over the years, never finding quite the right one. After much trial and error and experimentation, I think this is it.
This cake is super moist and so yummy – it doesn’t even need frosting (but I will tell you – it is AMAZING with some homemade whipped cream and strawberries on top). And it always reminds me of Easter, which gives me a hankering for it this time of year. Also, it apparently brings out the 90-year-old in me because I start using words like “hankering”.
This is a great one to make with my kids because they really love mashing the bananas. My 4 year old is starting to want to do more than just pour and mix things with a spoon, so I let her hold the electric mixer while I scraped down the sides of the bowl. Her arms got tired after about 30 seconds, but she had fun doing it!
Quick tip: be sure you mash the bananas really, really well. Otherwise, you might end up with slimy clumps of banana throughout your cake (ask me how I know). If your bananas aren’t super ripe, you may want to give them a whirl in your food processor.
- 1/4 cup avocado oil
- 1/8 cup rice vinegar
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon sugar
- 1/2 tablespoon butter
- 1/3 cup chopped walnuts
- 5 ounces kale, spinach, and Swiss chard (it's the "power greens" mix at the grocery store)
- 1 pear, chopped
- 1/2 cup asparagus tips
- 1/4 cup crumbled goat cheese
- 1/4 cup dried cranberries
- Whisk together dressing ingredients. Refrigerate at least an hour.
- Melt butter in a skillet on medium heat. Add walnuts and cook until lightly browned. Remove walnuts and set aside.
- Toss together greens, pears, and asparagus.
- Sprinkle with cheese, cranberries, and walnuts.
- Drizzle with dressing just before serving.