It’s Friday…Friday…Gotta get down on Friday!!!!! Everybody’s looking’ forward to the weekend…weekend!!!
Sorry for that momentary lapse of Gleek-horrible but ridiculously funny internet song, but I’m so deliriously happy that it’s Friday. Fridays are made for fun, and I’ll start chanting and singing happy tunes because the work week is almost done. Or really until 330pm that’s when I get off work. Let’s tell the clock to hurry up so I can enjoy some Friday fun and eat some of this delicious old fashioned banana cake.
Between my husband and I, we have the reoccurring problem of too many ripe bananas and it’s always customary that I bake a batch of blueberry-banana walnut bread. My husband swears he eats his fair share of bananas every week, but I always find them untouched in his lunch bag when he comes home everyday. I usually toss them in the freezer whenever I’m in the baking mood and there was a stockpile of bananas that needed to be used. I wanted something a little fancier than banana bread and this was a perfect find in my cookbook library.
This old fashioned banana cake was a nice change up from my normal go-to recipe, and I never use my Bundt pan often enough. I figured it is a cake pan, and could be easily substituted. You can use a cake pan if you prefer. It did remind me of a large donut once the frosting was added, but all the while very moist and flavorful. I loved the addition of the orange zest because it brings a little citrus flair to your typical banana cake.
Old-Fashioned Banana Cake
Adapted from Barefoot Contessa’s Back to the Basics
3 very ripe bananas, mashed
¾ cup sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
2 large eggs, at room temperature
½ cup sour cream
1 teaspoon vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup coarsely chopped walnuts, toasted plus extra walnut halves for decorating
Cream cheese frosting (recipe follows)
Preheat oven to 350 degrees. Grease and flour a large Bundt pan or 9 x 2-inch round cake pan.
In the bowl of the stand mixer, combine the bananas, granulated sugar and brown sugar on low speed until combined. Add oil, eggs, sour cream. vanilla and orange zest. Mix until smooth.
In a medium bowl whisk together flour, baking soda and salt. With mixer on low, add dry ingredients and wet ingredients and mix just until combined. Stir in chopped walnuts.
Pour 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, invert onto cooling rack and cool completely.
Spread frosting evenly on top of Bundt cake and decorate with walnut halves. Slice and serve.
Yield: 12 servings.
Cream Cheese Frosting
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 ½ cups sifted confectioners’ sugar (1/2 pound)
Combine cream cheese, butter and vanilla in the bowl of the stand mixer fitted with paddle attachment on low speed until just combined. Add sugar and mix until smooth.
Review: Madly addicting and this tastes more like a banana bread with cream cheese frosting. You can serve this for breakfast as a coffee cake or serve it as a dessert, whichever you prefer – it will go quickly!