Sunday, August 18, 2013

Banana Cake with Cream Cheese Frosting

As most of us do at one time or another (or quite often) I had some bananas that were past the point that anyone in our house would eat. I made some banana bread the other day and usually make muffins but had cake on my mind today. It made a great dessert for Sunday dinner. After a short search, I found this really easy, quick recipe from the Brown Eyed Baker blog. Just a note about the frosting, you can double the recipe easily and that will actually take it to what she had on her blog. Although I love cream cheese frosting, I found that half the recipe (which you'll find below) was perfect.

Banana Cake with Cream Cheese Frosting
serves about 12

For the cake:
2 c flour
1 tsp baking soda
1/2 tsp salt
1 1/3 c sugar
1/4 c vegetable oil
2 eggs
4 ripe bananas, mashed
2 tsp vanilla extract
1 c buttermilk

For the frosting:
4 oz cream cheese, at room temperature
1/4 c unsalted butter, at room temperature
pinch salt
2 c powdered sugar
3/4 tsp vanilla extract

Preheat the oven to 375*. Lightly grease a 9x13 baking pan. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Using a mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat, then add the mashed bananas and vanilla; beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Pour into pan.

Bake for 30 to 35 minutes or until the top is golden brown and a knife or toothpick inserted into the center comes out clean. Set on a wire rack to cool completely.

For the frosting, cream together the cream cheese, butter, and salt. Gradually add the powdered sugar until it has all been combined. Add the vanilla extract and beat until light and fluffy.

Spread the frosting over cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap and kept at room temperature or in the fridge for up to four days.

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