Just Baking

Last week in blogger world, there was an event put on by Barbara of Winos & Foodies called A Taste of Yellow, that was designed to help support, unify and educate people about the awareness of cancer in our society. I had signed up and knew I needed to submit my yellow-colored food and pictures before last Monday. Unfortunately, over the weekend, I ended up sick and was unable to cook from scratch or even from a box.

Originally, my plan was to do some sort of cauliflower and yellow cheese dish (with herbs for coloring and flavor). I ended up pulling a fast one, my husband rushing to the store to pick up an already-made poundcake (I believe it was a Sara Lee cake). I did the rest of the work, was basically entailed caramelizing bananas in brown sugar, butter and cinnamon and serving it over the poundcake. My idea for a quick one came from a book I had recently picked up at the library- 20 Minute Meals by Sandra Lee. Her dessert was similar, except she made cookies and served the caramelized bananas over ice cream. I figured that to keep a yellow theme going, butter poundcake was my best bet. Normally, I would have no trouble baking a butter poundcake from scratch- but due to my illness, I was unable to.

4 underripe bananas, diced on a slant (quarter sized pieces)
1/8th of a stick of butter
1/4 cup of brown sugar
1/2 tsp of Cinnamon
Ready-to-eat/serve Butter Poundcake
Ice cream or Cool Whip for garnish (optional)

1. Allow the butter to melt in a skillet. When it’s melting and bubbly, add your diced bananas and allow to cook up in the butter sauce.
2. Add the Cinnamon and Brown sugar to the skillet and stir and incorporate it in all together, allow to simmer down.
3. Slice poundcake to desire and spoon the banana mixture on top. Add vanilla ice cream or cool whip on top if you desire.