Recipes

Go B-A-N-A-N-A-S Cake

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We’ve went and gone bananas over this cake!

After my zucchini baking phase, I decided to switch things up a bit. Since I really enjoy fruit in baked goods, I decided to make a banana cake!

This cake tastes exactly like the banana bread that your grandma used to make, except without the hard (almost burnt) outer crust and the thick density of the loaf.
You get the same good ole fashion banana bread taste in a beautiful iced cake!
And lets face it – a cake is a lot more visually appealing than bread and is a lot funner to decorate! 😉

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(Add some chopped walnuts if you want an extra crunch!)

This cake really does have the perfect amount of bananas. Not too much that it overpowers everything, and not too little that you can’t even taste it. Not only is this cake fluffy, moist and light – while its in the oven, your house will smell like a sweet banana haven. While the cake was baking, I couldn’t wait to get it out of the oven and take a bite! Nummerz! You are going to want a piece right away – the smell is so mouthwatering and aromatic! (This is the cake to make if you are having guests over and want to impress them with something delicious-smelling baking in the oven hehe. 😉 )

Ingredients:
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup mashed ripe bananas (approx. 3-4 bananas)
For the Cream Cheese Frosting:

1 (8oz) package cream cheese, softened
1/2 cup unsalted butter, softened
3 – 4 cup confectioners sugar (to your preference – I used 3 cups)
1 1/2 teaspoon pure vanilla extract
dash of nutmeg
chopped walnuts (optional)

Directions:

1. Preheat oven to 350F. Spray a 9″x13″ inch pan with non-stick cooking spray.

2. In the bowl of your mixer (using the paddle attachment), cream together the butter and sugar until light and smooth. Switch from the paddle attachment to the beater/whisk and beat in eggs slowly, one at a time. Stir in the sour cream and vanilla until evenly mixed.

3. In a medium bowl combine the flour, baking soda, salt and cinnamon and whisk a few seconds until mixed. Pour the dry mix into the wet mix and stir together. Lastly, mix in the mashed banana. Spread evenly into prepared pan.

4. Bake for 25-35 minutes, (start checking at 25 minutes as oven temperatures vary – I kept my cake in for 34 minutes) or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before icing!

To Make The Frosting:

1. In the bowl of your mixer (fitted with the paddle attachment), mix the cream cheese and butter until smooth.

2. Gradually add in the confectioners’ sugar and mix until smooth and creamy. Stir in vanilla extract and the nutmeg. Using a spatula or your preferred tool, spread frosting evenly on the cooled cake. Top with chopped walnuts! (optional)

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Happy Baking!
Natasha xo

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