Thursday, January 20, 2011

Delicious Banana Cake

Old Fashioned Banana Cake with Cream Cheese Frosting

Barefoot Contessa - How Easy is That cookbook

photo from

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

2 cups all-purpose flour, after sifted

1 teaspoon baking soda

1/2 teaspoon kosher salt

powdered sugar for sprinkling on top

1/2 cup coursely chopped walnuts (optional)

cream cheese frosting (optional, recipe below)

Preheat oven to 350 degrees. The recipe says to grease and flour a 9 x 2-inch round cake pan or line the pan with a piece of parchment or wax paper cut to fit inside the cake pan. I just used a jelly roll pan (a sheet cake pan) and it turned out great. Spray the pan lightly with cooking spray

Mix bananas, granulated sugar and brown sugar in bowl with an electric mixer on low speed until combined. Add oil, eggs, sour cream and vanilla. Mix until smooth. Add flour, baking soda and salt. With mixer on low, mix just until combined. Stir in chopped walnuts if using. Pour batter into prepared pan and bake for 40-45 minutes, until toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, turn out onto cooling rack (since I used a jelly roll pan I just left the cake in the pan).

Serve warm sprinkled with powdered sugar, or cool completely and top with Cream Cheese Frosting.

Cream Cheese Frosting

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.

No comments:

Post a Comment

What do you think?