Let’s all say “awwwww” now

3, 2, 1…. “awwwww!”

Why did I just make you say “awwwww!”?

Well, because the dogs went to the vet yesterday for their annual teeth cleaning, and it was quite dramatic for Miss Brink.

Brinkley was originally scheduled for October, but we had to move it up since I recently saw an issue with her front teeth. There was some food stuck in them recently and when I yanked it out, it felt like her 1 of her front teeth was wiggly. I brought her to the vet then, but they couldn’t really look at them as she REFUSED to open her mouth more than a centimeter. We scheduled both dogs for yesterday and while Brinkley was getting her teeth cleaned, her 2 front teeth came out.

At least we didn’t have to pay for an extraction fee since they fell out on her own.

I’m just glad that she has nice clean, sparkly teeth. Plus, her under-bite is going to looks extra funny now.

Want to see lots of photos of these doofy doges? Then follow their Instagram account @TheBostonTerrierParty. They are creeping up to 100K followers! 🙂

Besides getting my dogs’ wonky teeth cleaned, I have been baking up a storm lately.

Life sorta feels crazy now because I have so many things going on, but baking centers me. Nothing too fancy, because I have zero time for that. But, just taking a bit of time to mix together the ingredients, put them in the oven, and pull them out as delicious cake, brownie, or cookie makes me feel at peace.

I recently made this Banana Cake with Vanilla Bean Cream Cheese Frosting. Then I made it again, and again, and again! Because it’s just that dang good.

This cake in incredibly fluffy because you beat it so much in the beginning. You are incorporating a lot of air into it. Then you fold in the rest of the ingredients, keeping that fluff. I loved every bite as it was like taking a bite into a banana-y cloud.

The cream cheese frosting is the perfect frosting for it, because of the contrast in texture and flavor. It’s tangy but sweet. It’s dense, but still light. I think everything should be covered in cream cheese frosting. So, so good!

So, now is the time to buy some extra bananas so you can Banana Cake with Vanilla Bean Cream Cheese Frosting. I’m also urging you to share with some friends since it’s irresistible and I can’t be held responsible if you eat slice after slice.

Banana Cake with Vanilla Bean Cream Cheese Frosting

Name: Banana Cake with Vanilla Bean Cream Cheese Frosting
Prep time: 15 min
Cook time: 1 h
Total time: 2 h
Yield: 24
Cuisine: American
Ingredients: 3 Cups flour; 1 Teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 Cups buttermilk; 2/3 Cup unsalted butter, softened; 1 cup white sugar; 1/2 cup brown sugar; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1 1/2 Cup mashed bananas, I used 2 bananas; 8 oz cream cheese; 1/3 cup butter softened; 3 1/2 cups powdered sugar; 1 teaspoon milk; 1 teaspoon vanilla bean paste

Yield: 24 slices

Prep Time: 15 minutes

Cook Time: 1 hour

Cooling: 45 minutes

Total Time: 2 hours

Ingredients

For the Cake

3 Cups flour
1 Teaspoon baking soda
1/2 teaspoon salt
1 1/2 Cups buttermilk
2/3 Cup unsalted butter, softened
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 Cup mashed bananas, I used 2 bananas

For the Frosting

8 oz cream cheese
1/3 cup butter softened
3 1/2 cups powdered sugar
1 teaspoon milk
1 teaspoon vanilla bean paste

Instructions

Preheat oven to 350°. Grease and flour a 9 x 13 pan.
Combine the flour, baking soda, and salt; set aside.
Beat together the butter, brown and white sugar until combined.
Add in eggs one at a time. Then add the vanilla extract. Mix on high until light and fluffy (almost the texture of frosting).
Fold in half of the flour mixture, then add in half of the buttermilk. Repeat with the remaining flour and milk. Mix until just until combined- Do not overmix.
Fold in the mashed bananas. Pour into prepared pan.
Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes, or just until toothpick inserted in center comes out clean (do not over bake).
Remove from oven and place in the refrigerator for 45 minutes to cool. Cool completely before frosting.
While the cake is cooling, make the frosting. Cream together the cream cheese and butter until fluffy.
Slowly add in the powdered sugar. Then add in the milk and vanilla bean paste. Add more powered sugar or milk, as needed to achieve the desired smooth, spreadable consistency.
Spread over the cooled cake. Slice into 24 pieces and enjoy.