One of the first banana cakes I ever made was heavy and, surprisingly, not as moist as I had hoped. The cakes presented here are not like that, so if you’ve got a surplus of bananas on hand, here are two recipes that will make good use of them. Also, if your bananas are beginning to over-ripen and you want to make the cakes another time, you can freeze the bananas now for use in recipes later. Just peel and mash the desired amount of bananas needed, freeze them in freezer-proof, tightly sealed containers, and when you’re ready use them, simply thaw. (The thawed banana pulp will be watery, but the extra liquid will not affect your recipe.) Banana Walnut Cake is a delicious layer cake that pairs well a number of frostings. I’ve served the cake with both cream cheese and chocolate frostings – both luscious – and next time, I’m going to try it with a caramel icing. If you’d rather bake something less ambitious, you might like to try Homemade (Pudding in the Mix) Banana Coffee Cake, a moist and tender, yet substantial tube cake that goes well with morning coffee. This coffee cake, which is mixed in one bowl and baked with pudding mix (the ‘cook and serve’– not instant – kind) slices and packs well, making it an ideal candidate for the picnic hamper. Either cake will keep for several days, with leftovers freezing well for up to three months. It’s easy to get into the habit of tossing out bananas that are edging past their prime, but freezing them is a better choice, saving you money and making banana cake a ready option.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.