Years ago Pepperidge farm made a frozen frosted banana cake. Its been about a dozen years since I have seen it here in the NYC area. My mom is on chemo and loosing weight, sweets are the one thing she wants to eat. It was her favorite so im trying to recreate it.
The cake was light but not really fluffy, sadly I dont remember what kind of frosting they used but it was light colored and not vanilla. If you have hints for me or a recipe it would be wonderful.
(for the same reason im thinking of making chocolate pudding with heavy cream and skim plus since it has extra protein anyone tried this?)
Good wishes to your mother, it's nice that she can enjoy sweets now. This cake
is very very good, it might appeal.
Also, I make pudding all the time with half & half, it's nice and thick so I can fill cream puffs and eclairs. Tapioca and bread and rice puddings usually contain eggs, and of course there's plain custard. Would she like a Tres Leches Cake?
The old 60s(?) Betty Crocker picture cookbook has a banana cake recipe that I love. It's fatty and heavy on the bananas. The frosting is a quick buttercream.
GNC carries a drink, Nature's Best Isopure 0 Carb, that's heavy in protein, but clear and sweet like koolaide. They also have protein powders that can be added to dishes. My aunt was stirring that into almost everything she ate.
Search recipes for Hummingbird Cake, a Southern specialty. Martha Stewart has one in the TV show recipe section of her site but the recipe is pretty ubiquitous. It contains banana, pineapple, coconut, pecans, and has a cream cheese frosting. You could always use more banana if omitting the other additions.
The "Coffee Break Sweets" episode of America's Test Kitchen, which ran the other day, has a banana bread recipe that has intense banana flavor accomplished by microwavine the whole, peeled bananas in a bowl on high for 5 min. The exuded liquid is reduced by half before adding to the batter bowl along with the nuked bananas, and an additional banana, sliced, gets shingled onto the batter before baking. http://www.americastestkitchen.com/re...
this is a marvelous banana cake from Ruth Reichl which I have been making since the 70's, though without the dried apricots, which are a later addition. It is different from the PF one,, but reminiscent of it, Perhaps it was a banana frosting?