I cannot believe how quickly time is flying by lately. When I was little it felt like every minute clicked by and the year went even slower. I couldn’t even imagine getting older, living away from home or ever being married with a little family of my own and now here I am. 40, 60 and even 80 don’t seem that far away. Ok, maybe 80 still seems pretty far away, but life is truly moving quickly. One moment I’m playing barbies with my dream beach house and the next I’m baking up an easy chocolate banana cake with chocolate cream cheese frosting.
And not only that, but it’s for a blog. A blog! Things have changed so much. I remember when we first got a car phone. Haha, can you believe it wasn’t even a cell phone, but a car phone. It was ginormous, black and only used in case of emergency or if my dad had an important work call. The antennae should have been able to call in aliens with how big it was. My kids can’t even figure out what to do with a phone on the wall. No really, they don’t know how to answer one. I can’t imagine what they would think if time went backwards.
But since you brought it up…
4 Things I’d Embrace Again
1. No cell phones~
I’m probably the only person in the world that would say this, but when I really think about it I know it’s definitely my number 1. I miss that vacations were a way to literally get away. People didn’t get a hold of you, and no one was taking phone calls at the beach. We were probably safer on the road too. I didn’t look up any stats because I’m busy munching on the new CRUNCHY CLUSTERS Brookside Chocolates, but I bet there’s something out there about it. In the end it’s mostly that I liked that people had to call and leave a message if you didn’t answer, and you didn’t get to it until you got home or got a minute.
2. Having Energy Like a Toddler~
Now I’m really sounding old but I look at these little kids who just go nonstop all day and night and run everywhere they go, like literally run, and I just can’t imagine having that kind of energy again. Let’s be clear though, it’s only the energy I want and not the floppy fingers that can’t tie shoes, get the buckles undone from my overalls, or having an early bed time.
3. Limited Internet~
I don’t think I could ever fully give up the internet as it answers so many questions so quickly for me, but I grow tired of a world that’s constantly “on”. Social media, email and youtube never seem to stop and while we can all choose to walk away more we all know we could do it more than we do.
4. No Tv~
GASP!!!!! Ok, I love a good movie so I wont get crazy and get rid of movies, but I’m tired of tv. I don’t like that kids want to plant themselves in front of it all day, and adults all night, and I hate the garbage shows that play and teach horrible values, language and ideas. Too much junk. I bet if we had to go without tv shows we would reconnect more, play more games, go on more walks and have healthier relationships with our loved ones. Or maybe not and I am just tired of the noise of the tv. 🙂
What would you embrace again from the past?
How Do You Keep Bananas From Ripening Too Fast?
To slow down the ripening, you need to slow down the chemical reaction.
Cool temperatures will slow down the chemical reaction, so place bananas in the refrigerator once they are ripe.
Refrigerating bananas will make the peel turn black, but the banana will be just fine to eat.
You can also wrap the stems in some plastic wrap.
Re wrap each time you remove a banana from the bunch.
Is It All Right to Use a Banana That Has Turned Black?
Bananas often turn black if kept in the refrigerator.
Bananas will also ripen to the point of turning black.
Peel the banana and look at the insides.
If the banana is still pale in color, it is great for eating as is.
A banana that has turned black and is even starting to turn a light brown when peeled, has higher sugar content, is sweeter and is excellent for smoothies and for breads and cakes.
Can Banana Cake Be Frozen?
Most cakes, including banana cake can be frozen.
Just wait for the cake to cool completely and then wrap will in plastic wrap.
Store in the freezer for up to 3 months.
Easy Chocolate Banana Cake
- 1/4 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 2 large eggs, slightly whisked
- 1 cup flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup ripe bananas, smashed
chocolate cream cheese frosting
- 2 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 tablspoons heavy cream
- 1 tablespoon cocoa
- 2 cups powdered sugar
- Heat the oven to 350 degrees.
- Spray an 8x9" baking dish.
- In a standing mixer, combine the butter, sugars, vanilla and eggs until smooth and creamy.
- In a separate bowl combine the flour, cocoa, baking soda and salt.
- Whisk well.
- Alternating between the dry ingredients and banana, add a little of each to the butter mixture, mix a little and then add a little banana, and back and forth until you've used everything up.
- Bake for 20-30 minutes or until a toothpick comes out clean. Ours was 26 minutes.
- Allow to cool a little while you make the frosting.
- In a bowl using a hand held mixer, combine the cream cheese, butter, heavy cream, cocoa and powdered sugar.
- Pour over the slightly warm cake and gently frost the top.
Amount Per Serving:Calories: 369 Saturated Fat: 0g Cholesterol: 75.4mg Sodium: 0mg Carbohydrates: 59.9g Fiber: 3g Sugar: 42.9g Protein: 4.6g