January 12, 2011

Old-fashioned Banana Cake.

My husband gave me the new Barefoot Contessa cookbook, How Easy is That?, for Christmas. I have more than a handful of recipes flagged as to make & have already found a couple new favorites that will be going into our permanent rotation.

The three (ugly) bananas on my counter were screaming banana bread. But! Then I remembered that one of the recipes I wanted to make was Old Fashioned Banana Cake.

So I did.

If you like banana bread, you'll like this cake. Think the flavor of banana bread, but the consistency of cake, plus a healthy dollop of cream cheese frosting. Yeah, yum. It stays really moist from the addition of sour cream. My favorite part was the addition of orange zest; I could really taste it & it added such a nice freshness.

The cake is something that I will make again, when I have bananas that are more brown than yellow & want something more indulgent than banana bread, which is typically my go to.

Old-fashioned Banana Cake
Barefoot Contessa - How Easy Is That?

3 very ripe bananas, mashed
3/4 C granulated sugar
1/2 C light brown sugar, lightly packed
1/2 C vegetable oil
2 extra large eggs, room temperature
1/2 C sour cream
1 tsp vanilla extract
Grated zest of 1 orange
2 C all-purpose flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 coarsely chopped walnuts*
Cream Cheese Frosting (recipe follows)
Walnut halves, for decorating

Preheat the oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low speed add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix until just 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 the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Spread the frosting thickly on to of the cake and decorate with walnut halves.

Cream Cheese Frosting

6 ounces cream cheese, at room temperature
6 Tbsp unsalted butter, at room temperature
1 tsp vanilla extract
2 1/2 C sifted confectioners' sugar

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.

*My husband says no thank you to nuts, so I left them out.


Catherine said...

Yay!!!! You have a cooking blog! And I'm the first to comment. I love it. And this cake looks delicious.


joanna said...

Oh yum, this looks sooo good! I have a cooking light recipe for banana bread that I normally turn to, but have been meaning to try something new. Maybe this will be it! Oh and I don't have any Barefoot Contessa recipes, but I think that might have to change! :-)

Trish said...

And it just so happens I have several ugly bananas in the freezer! I've heard you can freeze them but I've never attempted to unfreeze them.

Love Ina Gartener but she really intimidates me! Will have to try this one.

And I'm SO glad you're joining us for the fun!

Elise said...

Trish - I freeze bananas, too. But I have never baked with them, only put them into smoothies.

JoAnn said...

I love banana bread, and this cake looks delicious! Never knew you could freeze bananas... I learned something today.

Emily Curfew said...

i'm loving this new blog. you are sharing excellent recipes. makes me want to be more creative with the things i make.