Sunday, January 12, 2014

Banana Cake with Cream Cheese Icing

This week just needed cake. Nothing layered, adorned with fondant or requiring the use of a piping bag. Just a cake mixed in a bowl with a wooden spoon. And cream cheese frosting.



Banana bread turned cake.

My initial intention was to make this dessert a bit lighter than the typical banana bread, but then I went ahead and slapped a ton of cream cheese frosting on it. There went that idea.



The week called for cake, and I answered.
 
Banana Cake
makes one 8" layer

1 c AP flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 c sugar
2 Tablespoons vegetable oil
1 egg
1/2 c milk
2 bananas, peeled and smashed
1 teaspoon vanilla
dash cinnamon (optional)
1/2 c chopped walnuts (optional)
- - -
pre-heat oven to 350

1. Mist an 8" round cake pan with baking spray and dust with flour, set aside
2. Into a large mixing bowl, sift together flour, baking soda, salt and cinnamon
3. In a smaller bowl, whisk together sugar, milk, oil, egg, and vanilla; fold in banana puree
4. Add the banana mixture to the dry ingredients and stir until completely combined
5. Pour batter into the prepared pan
6. Bake at 350 for 25-30 minutes; edges will begin to brown and the top will spring back when gently pressed
7. Cool completely; frost with cream cheese icing (recipe follows) and if you are feeling up to it, roll the edges of the cake in the chopped walnuts

Cream Cheese Icing
frosts an 8" cake (single layer)

4 oz cream cheese, soft
2 oz butter, soft
pinch salt
1/2 teaspoon vanilla
1- 1 1/2 c confectioners sugar (depending on how sweet you like your frosting)
- - -
1. In a medium mixing bowl stir together the cream cheese and butter with a wooden spoon or sturdy spatula (you want your ingredients to be room temp/soft... that way they combine completely without using a stand mixer)
2. Add vanilla and salt
3. Add sugar in 3 additions, stirring until all the sugar has been incorporated before adding more
4. Use soft frosting to ice your cooled cake immediately or refrigerate for a thicker consistency (better for piping)

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