Loading...

Monday, July 28, 2008

Best Ever Banana Cake with Cream Cheese Frosting


...minus the Cream Cheese Frosting. We buy bananas almost every week at the store, usually 4-5 of them. Almost every week, we have bananas left over - getting browner each day. So why do we keep buying 4-5/week? It's Aaron's fault. We shop together from a list and the first part of the trip, in the produce area, we split up. I'll send him to get a few things from the list, one of which is usually bananas, and then I continue to get other things from the list. He always comes back with more bananas than I would want. But, I don't argue, they are cheap and he says he is going to eat all of them. So we continue on from produce and I send him off to buy the meat - he likes that job - it's manly.

Anyways - back to our kitchen and the 3 rotting bananas. Do I really want to make more bread? No...but I do need a cake for class on Monday. So I did some searching and found this recipe on recipezaar for banana cake.

I didn't make it right. I must have been too worried about being able to use all of the bananas because after I put the cake in the oven I realized it didn't call for 3 bananas, it called for 1.5 cups. Oops. I hope it turns out. (That reminds me of that episode of Everybody Loves Raymond where Ray and Debra get Frank and Marie the fruit of the month gift and they flip out about what they are going to do with all that fruit and how bad of a gift that it was...remember that one? hilarious! )

This recipe makes a lot of cake batter. I was able to fill 2-8 inch round pans and still have leftover batter. I thought about making them into cupcakes, but I didn't have any liners and didn't want to grease the muffin pan. So I was lazy and baked the rest in a 9 inch square pan.
I ended up baking the 8 inch cakes for about 10-15 min longer than it says (due to the extra bananas and me not following directions I am sure), but my leftover pan was done in an hour - probably sooner. As it was baking I was up showering and getting ready, so I should have checked it at about 45-50 minutes, because it got a little brown on top, but it had less batter to begin with. The verdict...tastes like a light, fluffy banana bread. Mmm...I can only imagine how good it is with the cream cheese frosting.

Ingredients
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk (I used the vinegar and milk substitute)

Frosting (I had to skip this frosting because I'm using the cake for the wilton class and needed to bring my buttercream!)
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar

Garnish
chopped walnuts

Directions
1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. (I skipped this, I figure my cake is going to be moist enough with twice as many bananas)
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.

2 comments:

Joelen said...

Ooh, banana cake! What a great way to use up bananas!

Liz said...

OMG that looks sooo good!

Post a Comment

 
Blog Template by Delicious Design Studio