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More languishing bananas on the counter mean more banana baked goods!

I was getting a little tired of trying banana muffin recipes (see here, here, and here), so when I saw this recipe for a quick banana cake I was all over it.  The blog where I found the recipe calls it the “Best” Banana Cake.

I don’t normally agree with things that are labelled “best” (except for my self-proclaimed BEST Pumpkin Pie!), but thought this was worth a try. Was it the best banana cake I’ve ever had?  Not quite. But it was one of the easiest cakes I’ve ever made and was really delicious!  Simple to make, simple to frost, yummy to eat = really, really, really good banana cake!

Really, Really Good Banana Cake with Vanilla Frosting

For the cake:
1 1/3 cups sugar

1 cup sour cream

2 eggs

1/4 cup unsalted butter, softened

1 1/2 cups mashed ripe bananas (about 4 bananas)

2 tsp. vanilla extract

2 cups flour

1/2 tsp. salt

1 tsp. baking soda

For the frosting:
1/4 cup unsalted butter, softened

1/2 cup heavy cream

1 tsp. vanilla extract

2 1/2 cups confectioner’s sugar

To make the cake:
1.  Preheat the oven to 350 degrees.

2.  In the bowl of an electric mixer, cream together the sugar, sour cream, eggs, and butter.

3.  Stir in the mashed bananas and vanilla extract.

4.  Add the flour, salt, and baking soda; mix well.

5.  Pour batter into a greased 9 x 13 inch pan.

6.  Bake about 25-30 minutes, or until a toothpick inserted in the center comes out clean.  Cool cake completely in pan set on a wire rack.

To make the frosting:
1. In the bowl of an electric mixer, beat butter and confectioner’s sugar together until smooth.

2.  Slowly add the heavy cream mixing until smooth.

3.  Stir in the vanilla extract.

4. Spread frosting over cooled cake.

Source:  Let’s Dish

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