Monday, January 30, 2012
Old Fashioned Banana Cake
I have a confession... I am a stress baker. I don't consume all that I bake, and I honestly just admitted my condition to myself recently. I have found baking therapeutic, and have turned to baking when my nerves are on edge for any number of reasons versus dealing with things in an emotional way. I bake for enjoyment at least once a week, however the stress baking is beginning to take on a life of it's own.
Now that you know my issue with baking, this will explain the evening/day shots of this cake. I received a text message that sent me straight downstairs and into the kitchen at 9:30 p.m. and I forgot to take a shot of the cake sliced, I did that in the morning around 8:00 a.m. the following day. This cake is really yummy!
Old Fashioned Banana Cake with Cream Cheese Frosting
Recipe courtesy of Barefoot Contessa’s How Easy Is That
3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts
Cream cheese frosting (recipe follows)
Walnut halves, for decorating
PREHEAT oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.
MIX bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream. vanilla and orange zest. Mix until smooth.
STIR together flour, baking soda and salt in a separate bowl. With mixer on low, add dry ingredients and mix just until combined. Stir in chopped walnuts. Pour batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack and cool completely.
SPREAD frosting thickly on top of cake and decorate with walnut halves. Slice and serve.
Makes 8 servings.
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners’ sugar (1/2 pound)
MIX cream cheese, butter and vanilla in the bowl of an electric mixer fitted with paddle attachment on low speed until just combined. Don’t whip. Add sugar and mix until smooth.
I had no idea when I purchased this recipe book, just how EASY everything is to make.
I love this book!