I’ve been making banana bread for forever, but I wanted something a little bit different. It had to have bananas since I had 6 finger bananas that were over ripe, and if I just stick ’em all in the freezer, sometimes, my mother-in-law, who doesn’t understand what I do with these things, will throw them out. I suppose it doesn’t help that I throw the bananas in the freezer in their skins, not in a plastic bag or anything, but, you know, the bananas last a few months perfectly fine that way… So I went hunting for something with bananas in it but not banana bread. Happily, I happened upon this recipe from Recipezaar. It ended up using only three of my 6 overripe bananas, so three went into the freezer anyway. I’ll just have to make sure I use ’em up before my mother-in-law notices…
Banana Cake Ingredients
- 345 grams (1 1/2 cups) bananas, mashed, ripe
- 2 teaspoons lemon juice
- 300 grams (3 cups) flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 172 grams (3/4 cup) butter, softened
- 407 grams (2 1/8 cups) sugar
- 3 large eggs
- 2 teaspoons vanilla
- 355 grams (1 1/2 cups) buttermilk (or 275 grams water + 60 grams milk powder + 20 grams lemon or lime juice)
- Preheat oven to 275°F.
- Grease and flour a 9 x 13 pan.
- In a small bowl, mash banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda, and salt; set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake one hour or until toothpick inserted in centre comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
Of course I converted both recipes to weight – much easier for me to deal with. Plus I made a substitution. No buttermilk, so I used milk (reconstituted) with a tablespoon or so of plain vinegar added. And of course, my oven is still broken and still has no temperature guide or oven thermometer, so I put this on gas mark 4 and checked the cake at 55 minutes and it was done. Hah! What a guess! And it looks like now, I can affirmatively state that gas mark 4 is pretty darn close to 275 degrees Fahrenheit. Yay! And yes, throw that cake in the freezer. Here’s my theory on what that does: It halts the cooking process pretty quickly – overbaked cakes and breads tend to be dry. Steam escapes, ya know. So this is stopping the steam from escaping, which results in a moist cake. And boy oh boy, is this cake moist! And then there’s the accompanying to-die-for cream cheese frosting recipe. Oh, but first, I’ve got to add the Fahim comments on cream cheese frosting. Fahim: “I don’t like cream cheese frosting.” Me: “Try this.” Fahim: “Mmm, this is good!” Me: “It’s cream cheese frosting.” 😀
Cream Cheese Icing Ingredients
- 115 grams (1/2 cup) butter, softened
- 1 – 240 gram (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 455 grams (3 1/2 cups) icing sugar
- Cream butter and cream cheese until smooth.
- Beat in vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until icing is smooth.
- Spread on cooled cake.
My frosting ended up being a bit runny out of the fridge, so next time I make this, I’ll add a tidge more icing sugar – I’ll give 500 grams a try and see how that does. I don’t want to add too much or the icing will be too stiff. The heat and humidity here contributes to the runniness of the icing, but to what extent, I don’t know. If you’re in a cooler climate, then this might be the perfect amount of icing sugar to use. I didn’t have room to store the cake in the fridge, so, since the frosting is cream cheese and I didn’t want it to go bad, I frosted each piece as I served it, hence the dribbling down the sides in the picture. As well, since the recipe makes such a freaking huge amount of cake (yeah, I’ll be doing a half recipe for Fahim and I in the future), I ended up calling a friend of ours and sending some cake & icing home with her. It was the only thing I could do short of sticking some in the freezer where there also wasn’t room. The cream cheese frosting is absolutely divine. In combination with the incredibly fantastically addictive banana cake, you’ve got pure ambrosia. Seriously, you make this once, and there’s no turning back… Muwahahahahahaha!!!!!