I love my cookbooks. I love looking through them and admiring the delicious recipes and beautiful pictures. Since I have so many cookbooks I like to check new ones out from the library instead of buying them. Well, the fact is, I usually end up buying half of the darn cookbooks I check out because I like them so much! So……now I try not to check them out from the library since I don’t need to buy more cookbooks.
I still give in every so often and check one out from the library. Hey, an addict can’t quit cold turkey! So, yes, this amazing banana cake recipe is from a cookbook I got from the library. This banana cake is probably the only recipe I will make from this cookbook so I’m glad I did not purchase it. I usually like Ina Garten’s cookbooks but this particular one didn’t do it for me. However, I’m definitely glad I found this recipe before returning it to the library! It is such an easy and delicious cake to make, perfect if you’re in need of a quick dessert! I love how the ingredients are all staples you usually have on hand. The cake tastes similar to banana bread – only better since it’s topped with delicious cream cheese frosting!
One last thing, make sure you wait until the cake has completely cooled to frost it. As you can tell from the picture, I didn’t wait. Since I frosted the cake too early, the frosting started to sag down over the edges of the cake. It was still delicious – it just didn’t look as pretty as I would have liked.
Old-Fashioned Banana Cake with Cream Cheese Frosting
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
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 the bowl of an electric mixer on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, and vanilla extract. Mix until smooth.
In a sepearte bowl, stir together flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Pour the 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 the frosting thickly on top of cake and decorate with walnut halves.
Cream Cheese Frosting:
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners’ sugar
Mix cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment on low speed until just combined. Don’t whip! Add sugar and mix until smooth.
Source: How Easy is That? by Ina Garten