When you have some suddenly very ripe bananas to deal with, but your plans to make banana muffins go awry when you realize that you don’t have baking sode, you have to pivot. Fortunately, while in the process of looking for said baking soda, I came across several boxes of cake mix. They are well past their “best by” date, but since it was only dry goods, and we’re in the middle of a pandemic, I figured, “Why not?”
So, I prepared the cake according to the package directions and folded in the mashed bananas. I had some cream cheese frosting (the kind that comes in a little plastic container) leftover from my Pi Day cake. So, I scooped it into a bowl, added in a scoop of peanut butter and popped it in the microwave. Note: Sixty seconds in the microwave liqufies the frosting… but not the peanut butter. But, the peanut butter was softened, so I carefully stirred to blend it in. Then, since it was so liquidy, I just poured it over the cake and spread it around. Easiest frosting job ever!
The end result? Pretty darn tasty!